Old-Fashioned Stewed Apples

This classic Stewed Apples Recipe turns fresh apples into a comforting dessert or breakfast topping. This is an easy stovetop recipe that requires just a few other ingredients and is freezer-friendly.

Spoon over porridge, serve alongside roast pork, tuck it into a crumble or pie, or just serve with a little ice cream. Whatever way you enjoy them, Stewed Apples always hit the mark. It's such a classic, that it's often a recipe that's not written down. Here, I've taken the recipe out of my memories and onto the page!

Jump to:

• Ingredient notes
• How to make Stewed Apples
• What to do with Stewed Apples
• Storage
• Recipe FAQs
• More ways to preserve fruit
• Stewed Apples Recipe

Ingredient notes

Of course, you'll need apples! Which varieties are best? Here, I've used Granny Smith and Pink Lady apples. These apples create a lovely balance of tart and sweet flavours and hold their shape well. Other varieties that are good for stewing include Fuji (for extra sweetness) and Royal Gala or Golden Delicious (for a mushier result).

(Plenty of apples and looking for more inspo? Check out the Apple Tea Cake, Apple Amber, Apple Sponge and Apple Fritters recipes.)

Other essential ingredients are water, sugar, and a lemon. I've added a pinch of ground cloves. Some people prefer a little ground cinnamon. These spices are optional. However, adding a tiny amount brings a subtle depth to the flavours that pairs beautifully with the natural sweetness of apples.

See the recipe card at the bottom of this post for ingredient quantities.

How to make Stewed Apples

Gather your ingredients and a stewing dish. Next, peel the apples, and then chop them into quarters and remove the core (see top of image 1). Chop those quarters into 2-3 cubes (see bottom of image 1).

Now that you've chopped the apples, place them into the saucepan (see image 2). Add the other ingredients into the saucepan (see image 3). Place over medium heat, stirring to dissolve the sugar. Bring to a simmer (see image 4).

Simmer steadily (you may need to turn down heat to maintain a steady simmer) for about 15-20 minutes (see image 5).

TIP: You may need to chop the apples with a wooden spoon half way through the simmering to help break down the apples.

Apples should become more shiny and translucent looking (see image 6). You may prefer them soft and mushy (simmer longer) or tender but holding their shape (simmer for a shorter period).

Once stewed to your liking, remove from the heat.

What to do with Stewed Apples

Stewed Apples can be served up warm or cold as a bowl of pure comfort. They're also wonderfully versatile and can be served in many creative ways. Here are some favourites:

• With ice cream or custard – a warm and classic combo.
• Topped with granola – for instant apple crumble!
• Over porridge or muesli – adds natural sweetness and flavour.
• On pancakes or waffles – an apple topping is always welcome.
• In pies, tarts, or turnovers – simply add pastry!

Storage

Allow to cool completely before placing in an airtight container and storing in the fridge for up to 5 days. Stewed Apples freeze well. Place into an airtight container or freezer bag and freeze for up to 3 months.

Re-heat gently in a saucepan. Adding a splash of water can help to loosen the mixture and prevent burning the apple mixture.

Recipe FAQs

More ways to preserve fruit

Some more old-fashioned fruit favourites:

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