These stewed apples are delicately sweet, easy to make and can be enjoyed in a variety of ways. Serve warm or cold alongside both sweet and savoury dishes.
Reasons to Love Stewed Apples
- Easy: Minimal ingredients and minimal cooking steps.
- Nutritious: High in fiber, vitamin C, and various antioxidants.
- Adaptable: Serve with breakfast, as a snack or alongside both sweet and savoury dishes. Switch out the spices to create a different flavour profile.
- Diet-friendly: Free from gluten, dairy, egg and nut. Suitable for vegetarians and vegans.
- Family-friendly: Great for babies, toddlers, kids and adults!
Watch How to Make Stewed Apples
- APPLES - It’s best to choose an apple that holds its shape and texture when cooked. As there is no added sugar you may wish to choose a sweeter apple. Pictured is Pink Lady. Other great options include McIntosh, Fuji, Golden Delicious, Jazz, Gala, Granny Smith.
- WATER - Just enough to help the apple steam and not burn.
- CINNAMON - No need to stick to cinnamon, why not try subbing with vanilla, ginger, cardamom, clove or allspice.
Note: Many stewed apple recipes contain sugar or sweetener such as maple syrup. Personally, I do not think there is any need for sugar in this recipe, especially if you use sweeter apples and are serving them to young children. However, if you are making the apples for a pie or dessert and are using tart/cooking apples you may wish to add a little sugar at the start of cooking (around 1tbsp for every 1 to 2 apples).
Process Shots and Cooking Tips
- Peel, core and chop apples, try to chop in uniform pieces for even cooking.
- Transfer to a saucepan, add a little water and cinnamon (or spice of choice).
- Cover and Simmer for approximately 15 minutes or until the apples have softened. Stir regularly and add more water if needed.
- Remove from heat. Serve hot or cold.
You can serve stewed apples as chunks or mashed/pureed.
- Add to oatmeal/porridge and take your breakfast to the next level of deliciousness!
- Stir through some greek yoghurt for a balanced and naturally sweetened snack.
- Top pancakes and waffles
- Mash on toast with a little peanut butter (so good!)
- Serve with ice cream or custard for a quick dessert.
- Cover with crumble, oats or pastry to make a delicious dessert.
- Add to savoury dishes, apple pair especially well with pork, cheese and pumpkin. Many kids love the novelty of having fruit served with their savoury meal.
- Refrigerate: Place leftover stewed apples in an airtight container and store for up to 2 days. If planning to refrigerate, add a little lemon juice when cooking the apples.
- Freeze: Place in an airtight container or ziplock bag and store for up to 3 months.
Frequently Asked Questions
Yes, from around 6 months + . Make sure that the apples are really soft as hard apples can be a choking hazard if bits break off. Small chunks may be difficult for babies to pick up so you may wish to cut the apple into bigger wedges. As with all foods, close observation is important when feeding a baby.
Yes, although leaving the apple peel on will result in more texture. A lot of the antioxidants, fibre and polyphenols are found close to or in the skin. You may choose to leave the skin on some of your apples.
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- 6 Apples cored, peeled and cut into uniform chunks
- 60ml (¼ cup) Water
- ½ teaspoon Cinnamon
- Place all the ingredient into a heavy-based saucepan. Cover and cook over a low heat, stirring occationally, until tender (15-20 mins)
- Chop apples into similar sized pieces for even cooking
- You may need to add a little extra water if you find the saucepan dries out before the apples have softened.
- The cooking time will depend on the size of the apple pieces and how soft you wish them to be.
- Many stewed apple recipes contain sugar or sweetener such as maple syrup. Personally, I do not think there is any need for sugar in this recipe, especially if you use sweeter apples and are serving them to young children. However, if you are making the apples for a pie or dessert and are using tart/cooking apples you may wish to add a little sugar at the start of cooking (around 1tbsp for every 1 to 2 apples).
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