Stewed Apples Recipe

Stewed Apples in bowl with apples in background.

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5 from 2 votes

A classic recipe for perfectly stewed apples.

Prep Time10

Cook Time20

Course: Dessert

Cuisine: American, Australian, British, New Zealand

Servings: servings

Calories: 35kcal

Author: Libby Hakim

Equipment

large saucepan

Ingredients

1 kilo apples (about 4 large or 6-8 small apples)
1 ½ cups water
½ lemon
¼ cup caster or white sugar (can reduce to 2 tablespoons)
1 pinch ground cloves (optional)

Instructions

Peel apples, chop in quarters and remove core. Chop quarters into 2-3 cubes.
Place chopped apples into saucepan along with all other ingredients.
Heat over medium heat, stirring to dissolve the sugar, and bring to a simmer.
Simmer steadily (you may need to turn down heat to maintain a steady simmer) for about 15-20 minutes. 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. You may prefer them soft and mushy (simmer longer) or tender but holding their shape (simmer for a shorter period). Remove from heat and serve warm or cold.

Notes

Which apples? 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 sweeteness) and Royal Gala or Golden Delicious (for a mushier result).

Storing: Allow to cool completely before placing in an airtight container and storing in the fridge for up to 5 days.

Freezing: Place into an airtight container or freezer bag and freeze for up to 3 months.

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

Nutrition: The nutrition information is an automatically generated estimate and is not guaranteed to be accurate.

Nutrition