Dessert

Quick Stewed Apple Recipe (Fork-Tender!) Recipe

Bylina Carter December 24, 2025December 24, 2025

Introduction

This quick stewed apple recipe yields fork-tender, flavorful apples perfect for a cozy snack or a delicious topping. With warm spices and a touch of sweetness, these stewed apples are versatile and easy to make in just minutes.

The image shows a silver pan filled with small diced apples cooked in a glossy, light brown sauce. A wooden spoon with a smooth handle is resting inside the pan, partially covered by the apple mixture. In the background, several whole apples in red and purple shades are scattered on a white marbled surface. Two cinnamon sticks and a small white bowl with a brown powder are also visible near the apples. A light gray cloth lies next to the pan, creating a soft contrast with the smooth marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 cups (475g) diced apples, peeled and diced to about 1/4″–1/2″ (0.6cm–1.2cm)
2 tsp lemon juice (from about 1/2 a lemon)

1/3 cup + 2 tbsp (105g) apple cider or apple juice, divided (substitute water if needed)
1 1/2 tsp vanilla extract

2 tbsp maple syrup, plus more if desired
1 tbsp brown sugar

3/4 tsp ground cinnamon
1/8 tsp ground nutmeg
1/8 tsp fine sea salt

3 tsp cornstarch

Optional stir-ins:

2 tbsp butter

1/2 cup (60g) chopped toasted nuts, such as pecans or walnuts
1/2 cup (55g) roughly chopped dried cranberries

Instructions

Step 1: In a medium saucepan, combine the peeled and diced apples, lemon juice, 1/3 cup apple cider or juice, vanilla extract, maple syrup, brown sugar, cinnamon, nutmeg, and salt. Stir to mix well.

Step 2: Bring the mixture to a simmer over medium heat. Cover with a lid and reduce the heat to low. Cook for 3–5 minutes, checking at 3 minutes until the apples are fork tender but still hold their shape. Continue cooking if needed to reach your desired texture.
Step 3: While the apples cook, whisk the remaining 2 tablespoons of apple cider or juice with cornstarch in a small bowl to make a slurry.
Step 4: Remove the lid from the cooked apples and stir in the cornstarch slurry. Bring to a gentle simmer and cook for 30 seconds, stirring constantly until thickened. Remove from heat and let cool slightly, stirring occasionally. The mixture will thicken further as it cools.

Step 5: Taste and adjust the sweetness or cinnamon as desired by adding more maple syrup or cinnamon.
Step 6: Stir in optional additions such as butter, toasted nuts, or dried cranberries if using. Serve warm as a topping for pancakes, oatmeal, ice cream, or baked brie.

Tips & Variations

If you prefer a looser consistency, stir in a splash of apple cider, juice, or water after cooking.

For extra depth, try adding a pinch of ground cloves or ginger along with the cinnamon and nutmeg.
Use a mix of apple varieties like Granny Smith and Fuji for a balance of tart and sweet flavors.

Storage

Store the stewed apples in a lidded container in the refrigerator for up to three days. For longer storage, freeze them. To reheat, thaw in the fridge and gently warm on the stovetop, adding a splash of water, apple cider, or juice to reach your desired consistency.