This post may contain affiliate links. Please read our disclosure policy.
If there’s one thing about me, it’s that I will absolutely overbuy apples the second there’s a hint of fall in the air. Between recipe testing, packing school lunches, and “just grabbing a few” at the farm stand, I end up with a crisper drawer full of apples that are a little too soft for snacking but way too good to toss.
That’s where this Stewed Apples recipe comes in. I’ve been making these cozy, cinnamon-spiced apples for years as a quick weeknight side dish, a “fancy but not really” holiday appetizer, and the easiest dessert topping ever. They taste like the inside of an apple pie, but you don’t have to roll out a single pie crust.
Table of Contents
- Why You’ll Love My Stewed Apples
- Ingredients For Stewed Apples
- How to Make Stewed Apples
- Stovetop Stewed Apples (My Go-To)
- Instant Pot Stewed Apples
- Slow Cooker Stewed Apples
- How to Store Leftovers
- Kellie’s Tips for the Best Stewed Apples
- Stewed Apple Variations
- What to Serve with Stewed Apples
- More Easy Apple Recipes
- Stewed Apples Recipe
I love serving these easy stewed apples with pork chops or roast chicken on busy nights, then using the leftovers over sourdough French toast, pound cake or vanilla ice cream for dessert. It’s also a fantastic way to use up extra apples before they go sad in the fridge, no judgment if that happens a lot around here.
The best part? This Stewed Apples recipe gives you three ways to cook them: stovetop, Instant Pot, and slow cooker. So whether you’re rushing through a Tuesday night or juggling a full holiday menu, you can choose whatever method works best for you.
Why You’ll Love My Stewed Apples
- Make-ahead friendly: Stewed apples store beautifully in the fridge and freezer, so you can prep them ahead for holidays or brunch.
- Weeknight easy: Just a few simple ingredients and about 15-20 minutes on the stovetop.
- Three cooking methods: Make stewed apples on the stove, in the Instant Pot, or in the slow cooker so it fits your schedule.
- Versatile: Serve as a side dish with pork or chicken, a cozy holiday appetizer with toothpicks, or a dessert topping over ice cream, pound cake, pancakes, waffles, oatmeal, or yogurt.
- Great for leftover apples: The perfect way to use up apples that are a little past their crisp prime.
- Cozy, pie-like flavor: Warm cinnamon, a touch of sweetness, and tender apples in a glossy syrup that tastes like apple pie filling.
Ingredients For Stewed Apples
Here’s what you’ll need for this Stewed Apples recipe and how you can easily tweak it based on what you have on hand.
- Apples – You’ll want firm apples that hold their shape when cooked, Granny Smith, Honeycrisp, Pink Lady, or a mix are perfect. A blend of tart and sweet apples gives the best flavor. Want chunkier apples? Lean more on Granny Smith or Pink Lady. Want softer, saucier apples? Mix in something like McIntosh or Golden Delicious.
- Butter – Butter adds richness and that classic, cozy flavor. For dairy-free, swap the butter for a neutral oil like canola, vegetable, or light olive oil. For a more indulgent, almost caramel-y version, you can add a little more butter (see the salted caramel-style variation in the notes section of your card).
- Apple Cider, Apple Juice, or Water – You’ll use a splash of liquid to help the apples stew. Apple cider gives the deepest apple flavor and a little sweetness. Apple juice works just as well and is great if you’re cooking for kids. Water keeps things simple if that’s what you have in the fridge. Feeling fancy and savory? Use a dry hard cider for a more “grown-up,” pork-friendly version.
- Sugar – This recipe is flexible on sweetener, which makes it super customizable. Light brown sugar gives that classic caramel flavor. Pure maple syrup adds warmth and a subtle maple note. Honey brings floral sweetness and pairs perfectly with lemon and ginger. You can also adjust the amount depending on how sweet your apples are and how dessert-like you want things to be.
- Lemon Juice – A splash of lemon juice brightens everything up and keeps the apples from tasting flat. No lemon? Try a little orange juice or even a tiny splash of apple cider vinegar for acidity.
- Spices – Ground cinnamon is the star here, but you can totally play around with the flavor. Add nutmeg or allspice for more “apple pie” flavor. Go chai-style with ginger, cardamom, and cloves or chai spice. Add fresh grated ginger and extra lemon for a honey-ginger-lemon twist.
Want holiday flair? Toss in cranberries and a little orange zest toward the end. - Vanilla – Vanilla (optional but lovely) makes the apples taste like a warm dessert, even if you’re serving them with dinner. A small pinch of salt might not sound important, but it really makes the flavors pop and balances the sweetness.
For the full ingredient list and instructions, see the recipe card below.
How to Make Stewed Apples
You’ll find the exact measurements, cook times, and temperatures in the recipe card, but here’s a quick walk-through of each method.
Stovetop Stewed Apples (My Go-To)
- Prep the apples: Peel if you like (I sometimes leave a little peel for color), core, and cut into 1/2–3/4-inch chunks.
- Bloom the spices: In a wide saucepan over medium heat, melt the butter. Stir in the cinnamon (and nutmeg or allspice if you’re using them) and cook for about 30 seconds until fragrant.
- Add everything else: Stir in the apples, your sweetener (brown sugar, maple syrup, or honey), lemon juice, a pinch of salt, and the cider/juice/water. Toss to coat the apples and bring the mixture up to a gentle simmer.
- Simmer: Cover and cook for about 10 minutes, stirring once or twice. Then uncover and continue cooking another 5–10 minutes until the apples are tender but not mushy and the juices have thickened into a glossy syrup.
- Finish: Remove from the heat and stir in vanilla if you’re using it. Taste and adjust with a little more sugar or lemon juice if needed.
Instant Pot Stewed Apples
Perfect when you want hands-off cooking or need the stovetop free.
- Add all ingredients to the Instant Pot, using a bit less liquid (as noted in your recipe card).
- Cook on Manual/High pressure for 2 minutes.
- Quick Release the pressure, then stir.
- If the liquid looks thin, use Sauté for a few minutes to reduce it to a syrupy consistency.
Slow Cooker Stewed Apples
This is ideal for holidays, brunch, or when you want the house to smell amazing for hours.
- Add all ingredients to the slow cooker, using the lesser amount of liquid.
- Cook on LOW for 3-4 hours or HIGH for 1.5-2 hours, stirring once or twice as they cook.
- Once the apples are tender and the juices have thickened, they’re ready to serve.
Serve warm or at room temperature as a side dish, appetizer (with little forks or toothpicks), or spooned over your favorite dessert.
How to Store Leftovers
One of my favorite things about this Stewed Apples recipe is that it stores really well, so you can make a batch and enjoy it all week.
- Refrigerator – Let the apples cool to room temperature, then transfer to an airtight container.
Store in the refrigerator for up to 5 days. - Freezer – Transfer cooled stewed apples into freezer-safe containers or zip-top freezer bags. Freeze for up to 3 months for the best flavor and texture.
- Reheating
– Stovetop: Reheat gently over low heat with a splash of water or cider if the sauce has thickened too much.
– Microwave: Warm in short bursts, stirring in between, until heated through.
They’re just as good reheated over pork chops as they are over a scoop of vanilla ice cream.
Kellie’s Tips for the Best Stewed Apples
- Make ahead for holidays: Prep the day before Thanksgiving or Christmas, chill, and reheat gently before serving so you’re not juggling one more thing.
- Mix your apples: Use a blend of tart and sweet varieties for deeper flavor and great texture.
- Choose your texture: Chunkier apples? Use firmer apples like Granny Smith or Pink Lady and pull them off the heat as soon as they’re tender. Softer, saucier apples? Cook a bit longer and mix in softer varieties like McIntosh.
- Peel (or don’t): Leaving some peel on adds color and a more rustic look; peeling them all gives a softer, more “pie filling” texture.
- Don’t skip the lemon: The lemon juice keeps things bright and balances the sweetness, especially if you’re using sweeter apples or lots of maple/honey.
- Adjust sweetness at the end: Apple flavors vary greatly, so give them a taste before serving and bump the sugar or honey if you want to serve it for dessert.
Stewed Apple Variations
- Maple–cardamom with vanilla for brunch.
- Honey, ginger & extra lemon for a fresh, cozy twist.
- Cran-apple with orange zest for the holidays.
- Salted caramel-style or bourbon–vanilla for grown-up dessert nights.
What to Serve with Stewed Apples
More Easy Apple Recipes
For more easy fruit recipes, follow us on Facebook.
Stewed Apples Recipe
Cozy, cinnamon-spiced Stewed Apples are the perfect way to use up extra apples! Tender apple chunks simmer in a simple cider and brown sugar sauce until soft and glossy. Serve them warm as a side dish with pork or chicken, as a holiday appetizer, or spooned over pound cake, oatmeal, or vanilla ice cream for an easy dessert. This recipe includes stovetop, Instant Pot, and slow cooker methods.
Equipment
- skillet
- chef's knife
- measuring spoons
Ingredients
- 2 pounds firm apples, Granny Smith, Honeycrisp, Pink Lady, or a mix
- 2 tablespoon unsalted butter
- 1/2 cup apple cider or apple juice
- 2 tablespoons brown sugar, maple syrup, or honey, to taste
- 1 tablespoon lemon juice
- 1 teaspoon ground cinnamon
- 1/8 teaspoon kosher salt
- 1/4 teaspoon ground nutmeg or allspice
- 1 teaspoon vanilla extract
Instructions
- Peel (optional), core, and cut into 1/2-3/4-inch chunks.
- In a wide saucepan over medium heat, melt butter. Add cinnamon, nutmeg or allspice and stir 30 seconds until fragrant.
- Add apples, sugar, lemon juice, salt, and apple cider then stir to coat. Bring to a simmer.
- Cover and cook 10 minutes, stirring once or twice. Uncover and continue cooking 5–10 minutes until apples are tender but not mushy and the juices have thickened into a thick syrup.
- Stir in vanilla, if using. Taste and adjust sweetness. Serve warm or at room temperature.
Instant Pot Method
- Combine all ingredients in the pot (use 1/3 cup / 80 ml liquid).
- Cook 2 minutes on Manual/High, then Quick Release.
- If liquid seems thin, sauté 2–4 minutes to reduce.
Slow Cooker Method
- Combine all ingredients (use 1/4 cup / 60 ml liquid).
- Cook on LOW 3–4 hours or HIGH 1.5–2 hours, stirring once or twice.
Notes
– Apple varieties: Use firm apples like Granny Smith, Honeycrisp, or Pink Lady for chunkier pieces. For softer, sauce-like stewed apples, mix in softer apples such as McIntosh or Golden Delicious.
– Sweetener options: This Stewed Apples recipe works with brown sugar, maple syrup, or honey—use your favorite and adjust the amount based on how sweet your apples are.
– Dairy-free: Swap the butter for a neutral oil or vegan butter to make the recipe dairy-free.
– Texture: For a thicker, syrupy sauce, simmer uncovered for the last few minutes until the juices reduce. If it gets too thick, add a splash of cider or water.
– Variations: Try fun flavor twists like maple–cardamom, honey-ginger-lemon, salted caramel-style, chai-spiced, or a cran-apple holiday version with cranberries and orange zest.
– Storage: Store stewed apples in an airtight container in the fridge for up to 5 days or freeze for up to 3 months. Thaw overnight in the fridge and reheat gently with a splash of water or cider.
Nutrition
Calories: 46kcal, Carbohydrates: 5g, Protein: 0.1g, Fat: 3g, Saturated Fat: 2g, Polyunsaturated Fat: 0.1g, Monounsaturated Fat: 1g, Trans Fat: 0.1g, Cholesterol: 8mg, Sodium: 38mg, Potassium: 23mg, Fiber: 0.2g, Sugar: 4g, Vitamin A: 88IU, Vitamin C: 1mg, Calcium: 7mg, Iron: 0.1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe?Leave a comment below!
