Stewed apples recipe

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  • Dairy-free
  • Nut-free
serves: 4
Skill: easy
Cost: cheap
5-a-day: 1
Prep: 20 min
Cooking: 10 min
(plus cooling time)

Nutrition per portion

RDA
Calories 91 kCal 5%
Carbohydrates 23g 5%
  -  of which Sugars 23g 26%
Protein 1g 2%
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  • This classic stewed apples recipe requires just three key ingredients; apples, caster sugar and water.

    Stewed apples are simply apples that have been softened in boiling water with caster sugar. Stewed apples covered in oats or a crumble topping is a delicious dessert, but they can also be used in plenty of other dishes as well. You could allow them to cool and add them to porridge or yogurt,  as a breakfast topper, for example. We’ve kept this recipe very simple, but for extra flavor add a sprinkling of cinnamon. For added sweetness, swap the water for apple juice.

    Ingredients

    • 500g apples, quartered, cored and peeled
    • 50g caster sugar
    • 1tbsp water

    Method

    • Slice the apples and place in a medium pan with the sugar and water. Cover the pan and put it on the hob over a medium heat. When it comes to the boil, put the timer on for 5 mins and leave to cook.

    • Give it a stir after about 4 mins, the apple slices will start to dissolve and become fluffy. Cook for a further 1-2 mins or until the apple is fluffy but a few chunks are still visible. Taste the mixture, adding more sugar if required.

    • Leave to cool then spoon into a bowl and refrigerate for up to 1 week.

    Top tips for making stewed apples

    Add a couple of whole cloves in step one, but remember to remove them before serving.

    What apples are best to use for stewed apples?

    It’s best to opt for an apple that is known for holding its shape and texture like Granny Smith apples. These apples do however have a much tangier, punchier flavor 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.

    Cooking apples can be used if you’re planning on using your stewed apples as an apple pie filling or apple crumble base.

    Can I stew apples with the skin on?

    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 apples peel before cooking. Make sure you don’t overcook them. Taking the skin off will make the apple chunks become mushier quicker which could result in apple sauce or puree instead.

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