Capsaicin Free Cinnamon Stewed Apples
Warm, fragrant, and deeply comforting, these cinnamon stewed apples are the kind of simple dish that feels like a hug in a bowl. Sliced apples simmer low and slow in butter, maple syrup, and Ceylon cinnamon until they're meltingly tender and coated in a glossy, lightly spiced syrup. Ceylon cinnamon is the star here — it's noticeably softer and more floral than the common cassia variety, which means all the warmth and none of the harsh bite. For anyone avoiding capsaicin and the sneaky heat that can hide in spice blends or flavored syrups, this recipe keeps things completely clean with straightforward, easy-to-verify ingredients. A splash of vanilla powder rounds out the flavor beautifully without adding anything unnecessary. Serve them warm over oatmeal, alongside pork chops, or spooned over vanilla ice cream — they're endlessly versatile and just as good pulled straight from the fridge the next day.
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Learn more →Ingredients
4 servings
- 4 medium apples (about 1 ½ lb), peeled, cored, and sliced ¼-inch thick
- 2 tbsp unsalted butter
- 2 tbsp pure maple syrup
- 1 tsp ground ceylon cinnamon
- ¼ tsp pure vanilla powder
- ¼ cup water
- 1 pinch salt
Instructions
- 1
Melt the butter in a medium saucepan over medium heat until foamy and just beginning to subside, about 1 minute.
- 2
Add the apple slices, maple syrup, Ceylon cinnamon, vanilla powder, water, and salt. Stir to coat the apples evenly.
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