Delicious Stewed Apples

This recipe for Stewed Apples is comfort food in a big old saucepan. I make a vat of it and freeze it in batches to use for crumbles, pies, pancakes and pastries. It is just delicious and oh so versatile.

Stewed Apples

Perfect for the Autumn weather that is just beginning to come to mind and my Apple Tree that is full of beautiful apples. My much preferred apple for all baked apple dishes is the Bramley. It breaks down very easily when cooked and retains a slight sharpness even when cooked with sugar. It is this fabulous juxtaposition that really rocks my boat. I LOVE to bake with them. See my Apple Crumble Cake which can be served either as a cake or a pudding. I serve it often times as a Sunday Lunch dessert with cream or custard. Or this muffin recipe, so very easy but such a crowd pleaser, Spiced Apple Muffins and more below. With portions of this in my freezer I am never far away from a cuddle. For me cinnamon is always a must add in as is a large puddle of cream or vanilla custard. Stewed Apple is nature’s powerful comfort food at it’s best.. I use the apples from my own tree every year and pick them with my children as a bit of a tradition. They love it and so do I…….. It is about as calming as it gets…..exhale……..

 Stewed Apple Recipe

This recipe is full of buttery and warmly spiced apple goodness. The most wonderful Apple Pie  and The Best Apple Crumble filling. It is both quick and simple to prepare. Perfect for many occasions it lends it’s hand to breakfast pancakes, pastries, pies, muffins and my favourite, crumbles. An Apple Crumble is a guaranteed hug in a bowl. This recipe is always more than welcome at my family table.

Stewed apples with cinnamon are one of my most favourite combos ever however you can ommit it to suit as you can with the butter. I do advise that you stick with the Bramley apples though in my opinion they are the best for sweet baking.

The amount of sugar too can be varied depending on how sweet your apples are. For 2 kg of apples the amount of sugar can vary between 200 grams and 500 grams. I start off with 200 grams and then add more by 100 grams increments. You need to taste as you go.

Stewed Apples

4.7 from 10 votes

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Stewed Apples

This recipe for stewed apples is full of buttery and warmly spiced apple goodness. It is both quick and simple to prepare. Perfect for many occasions it lends it's hand to breakfast pancakes, pastries, pies and my favourite, crumbles.  

Course Dessert

Cuisine Universal

Keyword stewed apples

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 30 minutes

Servings 10

Calories 251 kcal

Author Apply To Face Blog

Ingredients

• 2 kgs bramley apples
• 50 grams butter
• 100 mls water
• 300 grams caster sugar
• 2 tsps ground cinnamon
• 1 medium lemon

Metric - U S Customary

Instructions

1. Peel and core the apples. Chop into about 2 cm chunks and place in very large saucepan with the lemon juice. Stir through.

2. Add the sugar, water, cinnamon and place over a medium heat. Simmer gently whilst stirring every minute or so. Make sure that it isn't catching on the bottom. you want a soft simmer.

3. When the apples have cooked down enough, remove from heat. About 15 minutes. I like to have about half puree and half soft chunks. cooking time does depend on the pan you are using too so some pans may cook the apples through enough by ten mins.

4. Add the butter and stir through.

5. Apply To Comforted Face

Recipe Notes

Start off with 250 grams of sugar if you like your stewed apples a little tart and then add more as you go.Taste to assess how sweet you want it. 

Freeze the stewed apples for up to 9 months.

 

Nutrition Facts

Stewed Apples

Amount Per Serving

Calories 251

% Daily Value*

Sodium 3mg0%

Potassium 264mg8%

Carbohydrates 65g22%

Fiber 5g21%

Sugar 56g62%

Protein 1g2%

Vitamin A 110IU2%

Vitamin C 9.2mg11%

Calcium 18mg2%

Iron 0.5mg3%

* Percent Daily Values are based on a 2000 calorie diet.

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Rhubarb Crumble Cake

No Churn Vanilla Icecream

No Churn Vanilla Ice Cream.

I have linked this recipe with #Cook, Blog, Share over at Glutarama