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Stewed Apples in a serving bowl with yogurt on top and cinnamon sticks.
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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.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Condiment, Dessert, sauce
Cuisine: American
Servings: 8
Author: Kellie
Cost: $5

Equipment

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