stewed apples

Use up a glut of apples by stewing them with lemon, sugar and cinnamon for use in cooking. Or, serve with yogurt or your favourite bakes and desserts

Easy stewed apple

apples, peeled, cored and chopped (see tip)

sugar (depending on the sweetness of the apples)

lemon juice

cinnamon

<p>Put the apples, sugar, lemon juice and cinnamon in a small <a href="https://www.bbcgoodfood.com/content/five-best-saucepans">pan</a> with 1 tbsp water. Cover and cook over a medium heat for 5-10 mins, or until the apples are tender when pierced with the tip of a knife.</p>

<p>If you prefer a smoother mixture, continue to cook for a further 5 mins, uncovered, stirring frequently to break down the apples into a compote.</p>

Easy. Simple. Delicious. Make these Stewed Apples to top SO many things! From pancakes, oatmeal, and ice cream to baked brie, they can go sweet or savory. Lightly sweetened with maple and a touch of brown sugar, the cinnamon, and nutmeg add just the right amount of spice.  They&#039;re freezer friendly too! This stewed apples recipe is vegetarian, vegan and gluten free.This recipe makes about 3 1/2 C.

Easy Stewed Apples

C (475 grams) Diced Apples

Lemon

tsp Vanilla Extract

Tbs Maple Syrup (plus more if desired)

Tbs Brown Sugar

tsp Cinnamon (ground)

Nutmeg (ground)

Salt

tsp Corn Starch

Tbs Butter

C (60 grams) Chopped Toasted Nuts (such as pecan

C (55 grams) Dried Cranberries (rough chopped)

In a medium sauce pan, add the peeled and diced apples, lemon juice, 1/3 C (80g) apple cider or apple juice, vanilla extract, maple syrup, sugar, cinnamon, nutmeg, and salt. Stir.

Bring the ingredients to a simmer, stir, lid and turn the heat down to low. Cook for 3-5 minutes, checking at three minutes for texture. They should be fork tender, and soft but not mushy (although if they get mushy, they&#039;re still delicious! - this is the versatility of this recipe - cook em&#039; how you like em&#039;!) Cook for a few more minutes, lid on, if needed.

Meanwhile, while the apples are cooking, whisk the remaining 2 Tbs apple cider or juice and cornstarch in a small bowl. Once the apples are done, remove the lid and pour in the slurry. Stir. Bring to a simmer, and cook for 30 seconds. Remove from heat and allow to cool slightly, stirring a few times. The apples will thicken further as they cool. If you prefer a little looser set, add a splash or two of apple cider, juice or water and stir. Now is a good time to taste for sweetness and cinnamon adjustment. If the apples are too tart, add a tablespoon or two of maple. If more cinnamon is preferred, sprinkle in another 1/4 tsp.

Stir in additions, if using, and/or share the apples warm on waffles, pancakes, in oatmeal or spooned over ice cream. They&#039;re delicious too topped on baked brie.

To Store: Store the apples in a lidded container in the fridge for up to three days. Freeze for longer storage. Thaw in the fridge and gently rewarm on stove top adding a splash of water, apple cider or apple juice to thin as needed.

Indulge in sweet and savory flavor with Stewed Apples. They&#39;re the perfect fall treat made with just 5 ingredients and ready in 15 minutes!

Stewed Apples

apples

Tbsp unsalted butter (can sub dairy-free, 28 g)

Tbsp brown sugar

lemon juice (15 mL)

Chop: Cut apples evenly into bite-sized pieces, leaving or removing the peel (your preference!).

Stew: Place apples and all remaining ingredients in a large pot. Set over medium heat and cover. Cook, stirring often, until apples are fork tender, about 5 to 7 minutes.

Serve: Serve warm or cold by themselves, on ice cream, yogurt, or oats!

The perfect Bircher muesli made slightly quicker than the original version and served with chilled stewed apples and apple crisps

Bircher Muesli with chilled stewed apples and apple crisps

red apples

tsp cinnamon

600 g baking apples ((2 large apples))

butter

g golden granulated or caster sugar

75 g porridge oats

225 g natural yogurt

ml Apple juice

g Sultanas

hazelnuts

Baking tray and greaseproof paper

Large pan

Mixing bowl

(optional)

Serving glasses/jars/pots

Pre heat the oven to 160 degrees fan and prepare a baking tray lined with greaseproof paper.

Thinly slice the 2 red apples and remove all pips - the thinner they are the more crisp they will be after baking. Slice straight through removing any stalk or pips as you go. I slice mine at a 90 degree angle to the core, to allow for a star shape in the centre of the crisps where the pips were.

Place the sliced apple on the lined baking tray. Try not to overlap the slices as they will stick together during baking. Sprinkle over 1/2 tsp ground cinnamon then bake in the oven for 30 minutes or until crisp. Check them regularly as they will burn quicker than you think. Also as check and remove the smaller thinner ones as necessary as they will bake and crisp up quicker.

When crisp, remove from the oven and set to one side to cool. Do not refrigerate as they will go soggy.

To make the cinnamon apple crisps:

Whilst the crisps are baking, start preparing the baking apples. Peel and core then slice into chunks (around 1 cm cubed in size). Place a large pan on a medium heat and add the butter. As the butter starts to melt add the chopped apple and golden sugar. Stir well until the sugar dissolves. Pop on a lid and allow to simmer for 5 minutes of so - check and stir regularly. As soon as the sugar starts to caramelise (turns darker brown) and the apples become soft, remove from the heat. Transfer to a bowl and set to one side to fully cool. Place in the fridge to chill until ready to serve.

To make the stewed apples:

While the crisps and stewed apples are cooling, prepare the bircher. Place the oats, yogurt, apple juice, sultanas and cinnamon into a mixing bowl and stir together until well combined. Add a little more yogurt or apple juice if the mix appears to dry or stiff. Chill in the fridge for at least 10 minutes or until ready to serve or overnight if you have time. (I usually transfer the bircher to a piping bag and secure with a peg before chilling. Piping the bircher on when serving is so much easier and neater)

To make the bircher:

Once the stewed apples are fully chilled the dessert can be put together. This only takes 5 minutes and so for the freshest of finishes I tend to build these desserts just before I serve them. Line up your serving glasses/pots. Spoon the stewed apples into the bottom of each glass - fill them to about half way. Next pipe or spoon the bircher onto the top of the stewed apples. Top each glass with a couple of apple crisps and sprinkle over the chopped hazelnuts. Serve with extra apple crisps on the side.

Putting the dessert together.

https://www.youtube.com/watch?v=aDv5L6S68dA

Bircher muesli with chilled stewed apples, topped with apple crisps. By Debbie Jones Properfoodie

Properfoodie Bircher muesli with stewed apples and apple crisps

Stewed Cinnamon Apples made with just three ingredients are great for breakfast or dessert.  Serve them warm or cold on top of oats, yoghurt, ice cream or custard.  Make a big batch and keep in the fridge or freezer to use throughout the week.  

Stewed Cinnamon Apples

Apples (I use pink lady)

Cinnamon

Maple Syrup

Water

Peel and dice apples into fairly uniform pieces.  

Place a small saucepan or skillet on low...

Place a small saucepan or skillet on low heat, and add water, apples, cinnamon and maple syrup.  Cook, stirring regularly, for 10 minutes or until the apples have softened.  Add more water to the saucepan if needed.  

Remove from heat and serve (see list below...

Remove from heat and serve (see list below for serving suggestions).  

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