Quick Stewed Apple Recipe (Fork-Tender!)  (2024)

FAQs

How long do stewed apples keep? ›

Cooking apples will really fall apart whereas eating apples will retain their shape. Taste the mixture and add more sugar if the apples are too sharp, or a dash of lemon juice if they are too sweet. Serve warm or leave to cool and store, covered in the fridge, for up to 5 days.

You can peel the apples, or you can leave the skin on for a little extra texture. Either way, chop your apples into small pieces and place them into a boiling pot of water. Boil the apples in the pot until they start to soften. This should take no longer than 15 minutes.

Beyond tasting delicious, they are also a powerful nutritional duo. Cooking apples releases pectin, a special form of fiber, that helps to repair and maintain the intestinal mucosal lining, promote healthy gut bacteria, and reduce inflammation.

Last, add a cornstarch slurry to the apples to thicken. Bring to a simmer, then remove from heat.

Here's the short version: The best way to prevent browning is to soak the cut fruit in a saltwater solution (half a teaspoon of kosher salt per cup of water) for 10 minutes, then drain and store until ready to use. The mild salt flavor can be rinsed off with tap water before serving.

Yes, you can freeze cooked apples. You can also freeze stewed apples with ease, which will help make your next apple crumble an even simpler dessert. Once your apples are cooked, they need to cool completely. Portion them up in small plastic containers, or individual freezer bags, then place them in your freezer.

Lemon juice and even ground cinnamon are often suggested for keeping sliced apples from turning brown -- and although they work to varying degrees of success, a simple salt water brine is by far the easiest and best way to prevent browning.

Arrange apple slices in the skillet. Add brown sugar, maple syrup, cinnamon, and vanilla extract to the skillet; stir to combine. Bring to a simmer and reduce heat to low. Simmer, stirring from time to time, until apples have reached desired tenderness, 20 to 30 minutes.

Nutrition scientist, Dr Joanna McMillan, says we should be eating and cooking with apples that have the skin on to take advantage of the nutrients in the peel. So crunching on a juicy apple, skin and all, could actually be the healthiest way to eat this super fruit.

Similarly, in the morning we have to reignite our slumbering fire of digestion with lighter, easy-to-digest foods such as a stewed apple and eat heavier foods such as grains, meat, eggs, yogurt, and raw fruit later, when our digestion is burning at its optimal strength.

What organ are apples good for? ›

Apples protect your heart.

Eating one medium apple a day may help lower blood pressure, cholesterol, and inflammation all of which support a healthy heart. Eat the peel when you can as the fiber and polyphenols in the peel benefit heart health.

Apples score relatively low on both the glycemic index (GI) and the glycemic load (GL) scales, meaning that they should cause a minimal rise in blood sugar levels (10). Apples have a minimal effect on blood sugar levels and are unlikely to cause rapid spikes in blood sugar, even in those with diabetes.

Microwave: If you're in a hurry, you can reheat stewed apples in the microwave. Place them in a microwave-safe bowl, cover with a microwave-safe lid or plastic wrap (leave a small vent for steam), and heat in 20-30 second intervals, stirring in between until heated.

Apples contain pectin which has many health benefits. When cooked, the pectin inside the skin is easily accessible to the microbiome in the colon and helps to repopulate beneficial flora and helps heal leaky gut.

They're ready when the apple pieces are soft, and the mixture has a gel-like sheen. Stewed apples can be enjoyed hot or cold, and they'll last up to a week in the fridge.

Store any leftover fruit, covered, in the fridge for up to 2 days or in the freezer for up to 3 months. Defrost thoroughly before using.

Serve warm or store in the fridge for up to a week.

Once cut: 3–5 days in the fridge, 8 months in the freezer. Made into applesauce: 7–10 days in the fridge, 2 months in the freezer. Cooked, as in the case of apple pie: 3–5 days in the fridge.