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These stewed apples with cinnamon are a sweet condiment that adds cozy fall vibes to oatmeal, baked goods, ice cream, and more. It’s easy to make, spiced with cinnamon, and the tender stewed apples make it delectable!
Unlike its spreadable cousin, apple butter, stewed apples use larger apple chunks rather than pureeing or mashing them smooth, giving you tender apple pieces in every bite.
And in contrast to its other cousin, applesauce (it’s a big family and reunions get weird), it’s sweeter and more syrupy—the flavor is more sassy than your average applesauce too.
If you like applesauce with your pork chops, just wait until you try them with this apple compote recipe!
Apples – The apples you’d usually use for baking—Granny Smith, Fuji, Braeburn, Pink Lady—are also excellent for making stewed apples. Feel free to mix and match!
Pro Tips/Recipe Notes
- You can completely leave the sugar out if a) you want to, b) your apples are exceptionally sweet.
- Prefer a smoother compote? Mash the apples slightly with a potato masher or the back of a wooden spoon during the simmering process.
- Make sure you keep an eye on the apple compote as it cooks; if all the water cooks off, it will start to burn. Add more water a little at a time as needed throughout the simmering process.
Stewed Apples With Cinnamon
Ingredients
- 4 cups apples, sliced or cubed {~4 medium apples or 3 larger}
- 2 tbsp white sugar
- 1 tbsp brown sugar
- 1 1/4 – 1 1/2 cups water {+ more as needed}
- 1 tsp lemon juice
- 1 tsp ground cinnamon
- 1 tsp vanilla extract
Instructions
- Peel the apples if desired.4 cups apples, sliced or cubed
- Thinly slice the apples or chop into cubes ~1/2 inch in size.
- In a heavy-bottomed saucepan, add all ingredients. Stir to combine.2 tbsp white sugar, 1 tbsp brown sugar, 1 1/4 – 1 1/2 cups water, 1 tsp lemon juice, 1 tsp ground cinnamon, 1 tsp vanilla extract
- Bring mixture to a boil for 1 minute, stirring often.
- Reduce temperature to medium and allow the mixture to simmer until softened (~30-40 minutes), stirring often so that it doesn't burn.
- Add additional water 1 tbsp at a time as needed to prevent mixture from burning.
- Cool and serve.
Notes
- The amount of water needed will depend on how juicy your apples are. Start with the recommended amount, and add more during the cooking process as needed.
- Makes ~3.5 cups
- You do not need to peel the apples, but you can if you prefer a skinless texture.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Can you process and can the apple compote? Love your recipes
Hi Linda, I would not can this recipe because you’d likely need to add a lot of water to fill the spaces in-between the apples.
Our tutorial on canning apple pie filling might work better for you. Thanks for being a reader!
Seriously yum! I could just eat the whole jar by the spoonful but I served it with pancakes and it was so good.
This stuff is so good on everything, and pancakes are the perfect pairing.