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

FAQs

Quick Stewed Apple Recipe (Fork-Tender!) ? ›

In a medium sauce pan, add the peeled and diced apples, lemon juice, 1/3 C (80g) apple cider or apple juice, vanilla extract, maple syrup, sugar, cinnamon, nutmeg, and salt. Stir. Bring the ingredients to a simmer, stir, lid and turn the heat down to low. Cook for 3-5 minutes, checking at three minutes for texture.

To thicken stewed apples, mix through a cornflower slurry made from 1 tablespoon cornflour and 1 tablespoon cool water.

Boiled apple directions

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.

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.

While stewed apples, can often be helpful in improving gut health and symptoms of digestive discomfort, they do contain types of sugar called FODMAPs and showed be avoided if you are following a Low FODMAP diet.

The lemon juice is to ensure the apples do not brown and also for flavour. Then add to this the water and sugar and add to a medium heat.

Whisk a teaspoon of flour in a little cold water to make a slurry, then stir into the stew as it's cooking. Don't add dry flour directly to the stew as it may clump. After adding the slurry, bring the stew to boil. This will cook out the flour taste and allow the starch to swell.

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.

While the debate on whether or not to peel your apples seems never-ending, it really comes down to a matter of personal choice. Unpeeled apples will add a bit of color and texture to your pie, but they may prevent the apples from melding together when baked.

Can you eat too much stewed apple? ›

Eating too many apples at once can lead to gastrointestinal discomfort due to their high fiber content. Consuming excessive amounts can also cause bloating, gas, and diarrhea.

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.

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.

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.

There is a reason that apples and cinnamon go together. 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.

But if you leave the skins on the apples, you'll greatly improve the levels of fibre and antioxidants. Healthy stewed apples are made without sugar. You'll find most varieties of dessert apples are naturally sweet enough, and a little cinnamon will help to sweeten them further.

Cornstarch has thickening power similar to Instant ClearJel. Like flour, it lends a cloudy, semi-transparent look to filling. It can also give filling a starchy taste. For full effectiveness, make sure the pie filling is bubbling up through the crust before removing your pie from the oven.

Flour: Stir a few tablespoons into the filling. Tapioca: Use instant tapioca as a thickener.

The best way is to boil the sauce down until it's as thick as you want it, but it takes a lot of fruit to do it that way. There are other thickeners: tapioca starch, potato starch, agar, various kinds of grain and bean flour, pectin. Each has it's own flavour and texture.