Stewed Apples

Many fruits can be stewed: berries, rhubarb, stonefruit and dried fruit. Adjust the cooking time so the fruit is soft and plump but not mushy.

Stewed Apples


  • 1 kg green apples, such as granny smith
  • 2 tablespoons caster sugar
  • 1 cinnamon stick
  • 1 tablespoon finely grated lemon zest
  • cream, ice cream or custard, to serve


  1. Peel, quarter and core the apples.
  2. Cut each quarter into three wedges.
  3. Place in a wide saucepan and sprinkle with the sugar, stirring to combine.
  4. Add the cinnamon stick, lemon zest and 2 tablespoons water.
  5. Bring to the boil over medium heat, then reduce the heat to medium-low. Cover and simmer for about 15 minutes, or until the apples are tender, gently turning them occasionally so they cook evenly. Don't stir too much or they will become mushy.
  6. Serve warm with cream, ice cream or custard, or allow to cool and use in another recipe.

Serves: 6
Preparation: 10 minutes
Cooking: 20 minutes

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