Ridiculously simple stewed apples

02 July 2014

This is so simple that it doesn't really even qualify as a recipe. Yet the first time I tried making stewed apples, I Googled it and got bad advice and ended up having to drain my boiled, overly sweet apples. So these instructions may be of use to someone.

Stewed apples sprinked with cinnamon

Make up a big batch (I did 5 large apples), and eat them for dessert as is, or with ice-cream and/or custard. Alternatively, I'll be referencing these instructions in a few up and coming posts.

Stewed apples

  • Apples
That's it, really. You can use just about any type of apple. I usually use whatever apples have been forgotten in my fridge for a few months and are suspected to be beyond eating fresh. You shouldn't need any sugar, but feel free to add a bit if you think it's needed.

  1. Peel, core and chop your apples. If you miss some peel, it's fine, and if your apple chunks are different sizes, this is also fine, as it will give you some textural variety. Add to a saucepan with a few tablespoons of water, just to stop it sticking.
  2. Diced apples
  3. Cook over low heat, covered, for about 30 minutes depending on desired texture, stirring occasionally
  4. Stewed apples
  5. Leave to sit uncovered for about 5 minutes to allow the apple to reabsorb any excess liquid 
Stewed apples sprinked with cinnamon

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