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.
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.
Other good apples to bake with are Granny Smiths and Braeburn but as above taste carefully for sweetness and if using eating apples only add 200 grams/7 ozs of sugar to start with and then test. Obviously eating apples are sweeter naturally.
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
The ingredients are very simple. Only Bramley Apples, sugar, a lemon, unsalted butter and water.
It is a recipe for a large amount of apples. If you are looking for a smaller recipe for 4 people then I would halve this recipe. It will be a little generous for four but it’s all about the leftovers at my house.
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.
You could pimp it to suit you and your family too. Adding some maple syrup or honey to give sweetness with some extra flavour is a great idea.
Adding a tsp or two of vanilla extract would add another level to the apples as would mixing up the spice.
Stewed apples with cinnamon are one of my most favourite combos ever however you can omit 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.
You could try some mixed spice instead or as well as the cinnamon or even just use a little freshly ground nutmeg.
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 250 grams/8.8 ozs and then add more by 50 grams/1.7 ozs increments.
You need to taste as you go. Apples can vary greatly in tartness.
- Firstly I peel and core the apples before chopping into 2 cm chunks. I put them in a very large saucepan with the lemon juice. This helps to keep the apples from turning brown.
- I add 250 grams/8.8 ozs of the sugar at first along with the rest of the ingredients apart from the butter. Gently simmer until the apples have broken down substantially but still have chunks that you can see.
- It is at this point I taste a couple of spoonfuls for sweetness. It is easy to not add enough so take your time to get it right. Add another 50 grams/1.7 ozs at a time and taste again. Repeat if you need to.
- Add the butter and stir through.
- Allow to cool and store until needed in an air tight container
Can You freeze Stewed Apples?
Yes you can. I put mine in an air tight stout tupperware type container and freeze for up to 9 months when completely cool. I thaw for a couple of hours at room temperature when I want to use it.
You could separate the batch and freeze in smaller portions.
Often times I will make a couple of Apple Crumbles with the stewed apples and top with a crumble mix in the baking dish and then cover with a double layer of silver foil to freeze. I only freeze the crumbles for 3 months though.
Recently I have bought some brilliant pyrex dishes with freezer proof lids. So useful to freeze dishes and then bake in the same dish.
When I need one I take it out to thaw for a couple of hours before baking as normal.
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.
- 2 kgs bramley apples
- 50 grams butter
- 100 mls water
- 300 grams caster sugar
- 2 tsps ground cinnamon
- 1 medium lemon
Peel and core the apples. Chop into about 2 cm chunks and place in very large saucepan with the lemon juice. Stir through.
Add 250 grams/8.8 ozs of 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.
When the apples have nearly cooked down enough, remove from heat and taste for sweetness. Add more sugar in 50 gram/1.7 ozs increments if not sweet enough. I usually end up using about 300 grams/10.5 ozs. The cooking down will take up to 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.
Add the butter and stir through.
Apply To Comforted Face
Start off with 250 grams/8.8 ozs of sugar if you like your stewed apples a little tart and then add more as you go. Taste carefully to assess how sweet you want it. The tartness of the apples can vary from batch to batch. You may need up to 500 grams/17.6 ozs of caster sugar.
Freeze the stewed apples for up to 9 months in a stout tupperware container. Thaw at room temperature for a couple of hours in the container.
Here is another delicious apple recipe – Deep Fried Apple Pies
Why not try out some more delicious comfort food recipes on for size.
I have linked this recipe with #Cook, Blog, Share over at Glutarama