Stewed apples recipe

If you prefer a coarser texture, it’s best to opt for an apple that is known for holding its shape and texture like Granny Smith apples. These apples have a much tangier, punchier flavour, so if you’re looking for something a little more subtle, opt for Bramley as they will result in a softer, sweeter stewed apple mix.

You could use a combination of cooking and eating apples. Dice the eating apples and mix into the warm mixture at the end of cooking for a delicious texture combination of soft apples and some crunchier chunks. 

If you want a chunkier, more textured apple filling opt for keeping the skin on. The skin is also packed full of health-benefiting nutrients so it's always worth keeping on for that factor.

For softer, looser stewed apple peel before cooking. Make sure you don’t overcook them. Taking the skin off will make the apple chunks become mushier quicker. 

You could also cook with the skin on and then use a stick blender to achieve a smooth texture.

Our baked apples are the perfect example of apples cooked to perfection with the skin left on; flavoursome, juicy, and sweet.

While this stewed apples recipe keeps for a week in the fridge, it can also be frozen to be used at a later date.

Once the apples are cooked, make sure they cool completely before putting them into the freezer. One of the clever ways to use ice cube trays is to add stewed apples to them and then freeze them. Alternatively, portion the apples up in plastic containers or freezer bags, before placing them in your freezer. They will keep up to 6 months in the freezer.

When stored correctly in the fridge, these stewed apples will be kept for around a week. However, if you’re enjoying them for breakfast and dessert, we don’t think they will be around long enough for you to worry.

If you are using apples to make the recipe, like Pink Lady, Gala, or Jazz for example, you could reduce the sugar because these apples are naturally sweeter. However, cooking apples and varieties like Granny Smith tend to be more acidic and sour and benefit from the sugar to balance the flavours. If you like, you could use unrefined sugar substitutes, such as coconut sugar, or use a tablespoon or two of honey or maple syrup instead.