This easy Stewed Apples recipe is a reliable, comforting dish you’ll return to again and again. Sweetened naturally with honey and brightened with lemon juice, the apples simmer gently with vanilla and cinnamon sticks for a warm, fragrant finish. It’s a classic, simple preparation — essentially apple pie without the crust — that fills the kitchen with a soothing, spicy aroma while it cooks.
Why You’ll Love This Recipe:
- Ready in under 30 minutes, this stewed apple recipe is perfect when time is short and makes a comforting dessert or breakfast topping.
- It uses simple pantry ingredients — apples, honey, lemon, vanilla, cinnamon and a little water — most of which you probably already have.
- The flavour is flexible: adjust the sweetness, swap spices, or change the citrus element to suit your taste.
- Scales easily to make a larger batch for meal prep, breakfasts, or to freeze for later.
- Gluten-free and dairy-free by default; to make it vegan, substitute maple syrup for honey.
- Serve warm with cream or ice cream, spoon over porridge or yogurt, or pair with roast pork for a lighter, spiced accompaniment.
Ingredients and Substitutions:
See the recipe card below for exact quantities and the full method.
- Apples – I used Pink Lady. Honeycrisp, Fuji or Granny Smith also work; a mix of varieties can add depth of flavour.
- Honey – provides gentle, natural sweetness. Use maple syrup to make the recipe vegan.
- Lemon juice – balances the sweetness and prevents the apples from browning.
- Water – just a small amount to get the stewing started.
- Vanilla extract – good-quality vanilla enhances the aroma and sweetness.
- Cinnamon sticks – whole sticks infuse a warm spice note; if preferred, substitute ½–1 teaspoon ground cinnamon.
Variations:
Spices: Try adding a clove, a slice of fresh ginger, or a star anise for a different warm profile.
Citrus: For more citrus brightness, add strips of lemon peel or substitute orange juice and peel for a sweeter, fruitier finish.
How To Make Stewed Apples:
See the recipe card below for exact quantities and timing.
1 – Prepare the apples: Peel each apple, cut in half, remove the core and any woody bits, then slice into even chunks about 3 cm (1 inch).
2 – Combine and cook: Place the apple chunks in a non-reactive saucepan with the honey, lemon juice, water, vanilla and cinnamon sticks. Stir, bring to a gentle simmer over medium heat, then reduce the heat and cook for 8–10 minutes, stirring once. The apples should be tender but still hold their shape. For a softer texture or a puree, simmer a few minutes longer.
Tip: Cooking time varies with apple ripeness and variety; taste and test with a knife to judge doneness.
Tips for Success, Storage and FAQs:
Keep cooled stewed apples in an airtight container in the refrigerator for up to 3 days.
Yes. Cool completely, then freeze in an airtight container for up to 3 months. Texture may soften slightly after thawing.
A non-reactive pan won’t react with acidic ingredients; choose stainless steel, glass, ceramic or enamel-coated cookware rather than aluminium, copper or plain iron.
Top Tip:
Cut the apple pieces to uniform size to ensure even cooking. This recipe doubles well, so consider making a larger batch to keep in the fridge or freezer for breakfasts and quick desserts.
Serving Suggestions:
Stewed apples are very versatile. Try them:
- Warm with a spoonful of cream or a scoop of vanilla ice cream.
- Topped on porridge, overnight oats or your morning cereal.
- Swirled into plain or coconut yogurt with a dusting of cinnamon.
- Served over waffles or pancakes for a seasonal breakfast.
- As a side for roast pork or ham; cook a little longer to make a smoother puree if desired.
Enjoy this simple, reliable stewed apples recipe and experiment with spices and citrus to make it your own.
Alex
More Delicious Recipes For You To Try:
-
Baked Apples
-
Apple Tea Cake
-
Apple Cinnamon Overnight Oats
-
Apple Loaf Cake
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Stewed Apples
A simple, no-refined-sugar stewed apple recipe. Honey, lemon, vanilla and cinnamon gently flavour apple pieces simmered until tender. Serve warm or chilled, as dessert or a breakfast topping.
Please note:
For accuracy, when weights are provided we recommend weighing ingredients. All oven temperatures referenced in recipes are fan-forced unless otherwise stated.
Ingredients
- 5 large apples (approx. 700 g prepared weight after peeling and coring)
- 3–4 tablespoons honey (adjust to taste; substitute maple syrup to make vegan)
- 1 ½ tablespoons lemon juice
- ¼ cup (60 ml) water
- 2 teaspoons vanilla extract
- 2 cinnamon sticks
Instructions
- Peel the apples, cut in half, remove cores and any woody bits, then chop into even pieces about 3 cm / 1 inch.
- Place the apple pieces in a non-reactive saucepan with the honey, lemon juice, water, vanilla and cinnamon sticks. Stir to combine.
- Bring to a gentle simmer over medium heat. Reduce the heat and cook for 8–10 minutes, stirring once. Apples should be tender but still hold their shape; cook a few minutes longer if you prefer a softer texture or a puree.
Notes
- Apple varieties: Pink Lady, Honeycrisp, Fuji and Granny Smith all work; different types change sweetness and texture.
- Tablespoon: This recipe uses a standard Australian tablespoon (20 ml).
- Cookware: Use stainless steel, glass, ceramic or enamel cookware for acidic ingredients to avoid metallic flavours.
- Storage: Refrigerate cooled stewed apples in an airtight container for up to 3 days. Reheat gently on the stove or in the microwave.
- Freezing: Freeze cooled stewed apples in an airtight container for up to 3 months. Thawed apples may be softer.
Made this recipe? Please leave a comment and rating below — it helps others and is much appreciated.
Nutrition Estimate:
Calories: 204 kcal | Carbohydrates: 53 g | Protein: 1 g | Fat: 1 g | Fiber: 8 g | Sugar: 42 g
Nutritional Disclaimer:
Nutrition information is an estimate only, calculated using online tools. For precise values, calculate based on the exact ingredients and brands you use.