Old Fashioned Easy Stewed Apples with Cinnamon Sauce
Easy Stewed Apples with Thick Creamy Cinnamon Sauce
These easy stewed apples are the ultimate cozy fall comfort. If you’ve ever wondered how to cook apples on the stove, this old fashioned recipe makes it simple. Tender apples simmer in a buttery, cinnamon-spiced sauce until they’re coated in a thick, creamy glaze that tastes like warm apple pie filling. Perfect as a side dish, dessert topping, or spooned over pancakes for breakfast!
Why You’ll Love These Old Fashioned Stewed Apples
There’s something nostalgic about the smell of stewed apples simmering with cinnamon. It fills the kitchen with fall warmth and brings back memories of grandma’s house. These apples cook into a sweet, soft mixture with just the right amount of spice and creaminess—like apple pie filling, only easier and faster!
- ✔️ Uses basic ingredients you already have on hand
- ✔️ Ready in about 30 minutes
- ✔️ Great for breakfast, dessert, or as a side dish
- ✔️ Stores beautifully for meal prep or holidays
Serve these cooked apples with vanilla ice cream, yogurt, oatmeal, or roasted pork. They’re delicious on their own or as a sweet fall topping.
Ingredients and Supplies for Easy Stewed Apples
No fancy ingredients here—just a few kitchen staples and fresh apples. This recipe is a great way to use up extras from the orchard or your backyard tree.
Ingredients
- 6–8 medium apples
- 2 tablespoons butter
- ¼ cup brown sugar
- ¼ cup white sugar
- 1 tablespoon cornstarch
- 1 cup water
- 1 teaspoon cinnamon
Choose apples that are both sweet and slightly tart and that hold their shape when cooked. Great choices include:
- Granny Smith
- Gala
- Fuji
- Honeycrisp
- Braeburn
For variety details and flavor notes, see the U.S. Apple Association’s variety guide.
Supplies
- Apple corer or peeler
- Sharp knife and cutting board
- 5-quart pot
- Measuring cups and spoons
How to Cook Apples on the Stove (Step-by-Step Stewed Apples Recipe)
Step 1: Prepare apples for easy stewed apples
Wash, peel, and core the apples. Slice them thinly or dice into bite-size chunks. Thin slices soften quickly and absorb more flavor, while chunks give a heartier texture. If you peel by hand, use a sturdy vegetable peeler, or speed things up with an apple corer that slices evenly for uniform cooking.
Step 2: Make the creamy cinnamon sauce for old fashioned stewed apples
In a large pot, whisk together the sugars and cornstarch. Gradually stir in water and cook over medium-high heat until the mixture thickens. Add butter and cinnamon, stirring constantly until it starts to bubble. The sauce should look glossy and smooth.
Step 3: Stew the apples (perfect cooked apples, every time)
Add the apple slices to the pot and stir gently to coat them in the sauce. Cover and simmer over low heat for 20–30 minutes, stirring occasionally, until the apples are tender. The sauce will thin slightly as the apples release their juices, then thicken again as it cooks down. Adjust sweetness or spice to taste.
Low-Sugar & Lower-Carb Easy Stewed Apples
- Reduce added sugar: Use 2–3 tablespoons total sweetener (instead of ½ cup). The apples’ natural sugars shine through.
- Zero-cal sweeteners: Replace both sugars 1:1 with a granulated erythritol/monk fruit blend or allulose. (Allulose browns nicely and keeps sauces smooth.)
- Thicken without cornstarch: Simmer to reduce, or whisk in ⅛–¼ tsp xanthan gum (sprinkle while whisking). Start small—xanthan thickens as it sits.
- Flavor boosts: Vanilla, extra cinnamon, or pumpkin pie spice add sweetness without sugar.
- Serve smart: Spoon over plain Greek yogurt or pair with roasted pork and veggies for a savory side.
FAQ: Old-Fashioned Stewed Apples & Cooked Apples
What are stewed apples?
Stewed apples are slices of apples gently cooked with sugar and cinnamon until soft and saucy—like a quick apple pie filling. Comforting, versatile, and simple.
Do I have to peel them?
No. Peeling gives a smoother texture; skins add color and fiber. Red-skinned apples create a rustic hue.
Can I use sugar substitutes?
Yes—use a 1:1 granulated substitute (monk fruit/erythritol blend or allulose). For a maple version, use ½ cup maple syrup and reduce water by half; the sauce will be thinner but tasty.
How long do cooked apples last?
Cool, then refrigerate in an airtight container for 3–5 days. Freeze up to 3 months; thaw overnight and reheat gently on the stove.
Can I substitute tapioca starch for cornstarch?
Yes. Use 2 Tbsp tapioca starch for every 1 Tbsp cornstarch. Whisk well for a smooth sauce.
How can I use stewed apples?
- Spoon over ice cream, yogurt, pancakes, or waffles
- Stir into oatmeal or overnight oats
- Use as filling for apple pie bombs or air fryer apple fritters
- Pair with pork chops or turkey as a fall side
If you love this stovetop version, don’t miss our Air Fryer Apples—just as simple and even faster.
Reader Reviews
Shirley Maness ★★★★★
(5 stars)
Tracy J Handy ★★★★★
I just made these and they’re by far the best stewed apples I’ve ever had (besides my grandma). Thanks for bringing back that memory! I’ll be sharing this with friends.
Mary T. ★★★★★
Thank you for your recipe. We just tried it and we love it!
Kayt ★★★★☆
Delicious with apples from my backyard orchard. How long do they last in the fridge?
Pam ★★★★★
Would tapioca starch work instead of cornstarch?
Debbie ★★★★★
Great recipe! Great with vanilla ice cream. Quick & easy.
Final Thoughts on Easy Stewed Apples
I love this old-fashioned stewed apples recipe because it’s versatile, freezer-friendly, and always hits that cozy fall craving. Whether you enjoy it warm with whipped cream or chilled over yogurt, this creamy cinnamon sauce adds a nostalgic sweetness that feels like home. Make a double batch—you’ll wish you had leftovers!
More Apple Recipes to Try This Fall
Quick & Easy Stewed Apples
Equipment
- 5 quart pot
Ingredients
- 5-6 medium size apples Granny Smith, Fuji, or Gala are great choices
- ⅓ cup butter
- ¼ cup packed brown sugar
- ¼ cup granulated white sugar
- 2 tablespoon corn starch
- 1 cup water
- ½ teaspoon cinnamon
Instructions
- Peel and core apples. Then slice or chop in a uniform size. The thinner they are, the more tender they'll be (and cook faster too). You should have about 7 cups of apples sliced up.
- In a large 5 quart pot, mix together sugars and cornstarch. Gradually stir in water and heat over medium-high heat until the mixture starts to turn opaque.
- Add butter and cinnamon, mixing well until it reaches a light boil.
- Add apples and stir, coating apples with sugar mixture. You may be worried that the sauce is too thick, but it will thin out as apples simmer. Cover, simmer, and stir occasionally on low for about 20-30 minutes, or until apples reach desired tenderness.
- Remove from heat and let cool slightly. Serve warm.
- Leftovers should be stored covered securely in the fridge.
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I’m anxious to try this recipe. Thank you for sharing. I even have the same apple peeler and corer that you have. Fun to use!
I love my apple peeler, a great tool for sure! Let us know how your Stewed Apples turn out!
I have tried it and its a good recipe, i was worried it was a bit dry and not much syrup but as it cooked it was great
Glad you enjoyed!
Great recipe! Great with vanilla ice cream. Quick & easy.
ok looked up recipe however does not say how much water.
It says 1 and 1/2 Cups of Water.
Do you think it would work substituting tapioca starch for the corn starch. Just looking at what I have on hand. Thanks
Hi Pam! Any thickener should work just fine! To substitute tapioca starch for cornstarch, you’d want to use 2 tablespoons of tapioca starch for every 1 tablespoon of cornstarch (according to my google search). Hope that helps! Let me know how it turns out for you!
Hi, I made this recipe with apples picked from my backyard orchard. It is delicious, but I am wondering how long it lasts in the fridge before needing to throw out any leftovers.
Cheers, Kayt
Hi Kayt – how WONDERFUL to have fresh apples from your orchard! I would imagine these would be good for 3-5 days!
Thank you for your recipe. We just tried it and we love it!
So glad you enjoyed it, Mary!
I just made these and they’re by far the best stewed apples I’ve ever had (besides my grandma that is) so I haven’t had anything like hers in 56 years. Thanks for bring back that memory! I know I’ll be sharing this with friends. Have a safe and wonderful New Year!
Thanks so much, Tracy! So glad you loved them!