These easy stewed apples with cinnamon use Bramley apples, warming spices and a little brown sugar. Ready in under 30 minutes, this versatile homemade stewed apples recipe works as a dessert, breakfast topping or fruit filling for bakes.
A Quick Look At The Recipe
✅ Recipe Name: Stewed Apples With Cinnamon
🕒 Ready In: 25 minutes
👪 Serves: 8
🍽 Calories: 121 per serving (approx.)
🥣 Main Ingredients: Bramley apples, brown sugar, cinnamon
📖 Dietary Info: Low in fat, gluten-free, rich in vitamin C
👌 Difficulty: Easy
One of my favourite autumn tasks is stewing apples from the large Bramley tree in our garden. I usually make a big batch and freeze portions so there’s always a quick base for an apple crumble or a pie. Stewed apples are also brilliant on porridge, pancakes or yoghurt, and they make a simple dessert served with ice cream or custard.
✔️ Why you’ll love this stewed apples recipe
- Quick and easy to make from scratch
- Uses simple pantry ingredients
- Naturally gluten-free and vegan
- Works hot or cold
- Great topping for porridge, pancakes or yoghurt
- Perfect base for crumbles, pies and other bakes
🥘 Ingredients
Full ingredient quantities and Metric/US measurements are in the recipe card below.
Cooking apples – firm Bramley apples are ideal for stewing: they have a sharp flavour and soften well without turning to complete mush. Wash, peel, core and quarter so they cook evenly. Granny Smith or Braeburn also work.
Lemon juice – a squeeze prevents browning while you prepare the fruit and balances the sweetness.
Brown sugar – light brown sugar adds a subtle caramel note. Adjust to taste or swap for honey or maple syrup for a naturally sweetened version.
Cinnamon stick – gives gentle warmth and aroma. For extra depth try a pinch of ground nutmeg, mixed spice or ginger.
Water – a splash helps the apples soften and prevents sticking as they cook.
📖 Variations
- Healthier: omit sugar and sweeten with honey or a little maple syrup.
- Maple syrup: replace brown sugar for a different flavour profile.
- Ground cinnamon: use 1 tsp ground cinnamon instead of a stick.
- Vanilla: swap the cinnamon for a vanilla pod or a little vanilla paste.
- Pears: use pears or a mix of pears and apples for variety.
- Rum & raisin: stir in rum-soaked raisins for a dessert topping.
- Extra spice: add nutmeg, mixed spice or ginger to taste.
🔪 Instructions
The recipe card with ingredient quantities and full instructions is below
One: Wash, peel and core the cooking apples, then chop into 3–4 cm chunks for even cooking.
Two: Measure the brown sugar, halve the lemon and take a cinnamon stick from the cupboard.
Three: Place the apple pieces in a saucepan. Squeeze over the juice of half a lemon, add the brown sugar, cinnamon stick and 20 ml of water.
Four: Simmer gently over medium-low heat for about 15 minutes, stirring regularly, until the apples are tender but still hold some shape.
Five: Remove from the heat and let cool slightly. Taste and add more sugar, honey or maple syrup if you prefer it sweeter. Serve warm, chilled, or portion and freeze for later.
🍴 Serving suggestions
Stewed apples are very flexible. Try them with:
- Apple pies or apple pie bars.
- Cinnamon apple crumble, or mixed fruit crumbles.
- Muffins, loaf cakes or folded into batter for extra moistness.
- Scotch pancakes or stacked with pancakes for a fruity breakfast.
- Roast pork, chicken or game—stewed apples add sweet acidity to savoury dishes.
- Chutney or stuffing components for a sweet-savory contrast.
- Turnovers or hand pies for packed snacks.
Top Tips for Perfect Stewed Apples with Cinnamon
- Use the right apples – firm cooking apples like Bramley soften without dissolving; mixing tart and sweet varieties adds depth.
- Cut evenly – uniform pieces cook at the same rate for consistent texture.
- Cook gently – simmer on low and stir often to prevent sticking and ensure tenderness.
- Adjust flavour – taste after cooking and add sugar, honey or maple syrup if desired; add spices to suit your preference.
- Freeze portions – cool and freeze in portions for quick use later.
Storage
Store: Keep stewed apples in an airtight container in the fridge for up to 4 days.
Freeze: Portion into freezer-safe containers or bags and freeze for up to 3 months. Thaw overnight in the fridge or reheat gently before serving.
❓ Frequently asked questions
Cooking apples such as Bramley are best because they soften without becoming completely mushy. Eating apples can be used but may require less added sugar.
Yes. To reduce added sugar, replace some or all of the brown sugar with honey or a smaller amount of sweetener.
Peeling is recommended: some cooking apple skins can be thick and chewy, so peeling gives a smoother texture.
Yes. Add cinnamon, nutmeg, cloves or ginger to suit your taste, or experiment with spice blends.
Absolutely. Stewed apples pair well with pork, chicken and game, adding sweetness and acidity to complement savoury flavours.
Troubleshooting Guide
| Problem | Fix |
|---|---|
| Apples are too mushy | Reduce cooking time or use firmer apples like Braeburn or Granny Smith. |
| Apples are bland or not sweet enough | Add more brown sugar, honey, or maple syrup to taste after cooking. |
| Stewed apples are too watery | Simmer uncovered for a few extra minutes to let excess liquid evaporate. |
😋Related recipes
More Bramley apple ideas:
- Cinnamon Apple Crumble
- Apple Pie Bars
- Apple Flapjacks
- Apple Muffins
- Apple and Blackberry Turnovers
- Apple and Blackberry Crumble
- Apple Crumble Bars
Tried it? Let me know what you think and rate it below. Tag me on Instagram — I’d love to see! Don’t forget to subscribe for more recipes.
Recipe
Easy Stewed Apples With Cinnamon
Equipment
- Knife
- Chopping board
- Large non-stick pan
Ingredients
- 1 kg cooking apples (Bramley recommended)
- Juice of 1 lemon
- 110 g light brown sugar
- 1 cinnamon stick
- 20 ml water
Instructions
- Peel, core and chop the apples into 3–4 cm chunks. Place in a pan and squeeze over the lemon juice.
- Stir in the light brown sugar, cinnamon stick and water.
- Simmer on medium-low heat for about 15 minutes, stirring often to prevent sticking. If the mixture looks too watery, spoon off any excess liquid or simmer a little longer uncovered.
- Allow to cool slightly, taste and adjust sweetness with extra sugar, honey or maple syrup if desired. Serve warm or cold, or portion and freeze once cooled.
Notes
- Use firm cooking apples such as Bramley for the best texture.
- Adjust sweetness after cooking to suit your taste.
- Simmer gently and stir often to ensure even cooking and prevent sticking.
- This recipe freezes well—portion and freeze once cooled.
Nutrition: Nutritional information is approximate and may vary depending on ingredients and portion sizes.
Nutritional Information (Approximate)
Tried this recipe?
Snap a pic and tag me on Instagram and leave a comment on the post!