Carrageenan Free Cinnamon Stewed Apples
Warm, fragrant, and deeply comforting, these cinnamon stewed apples are the kind of simple recipe that makes your whole kitchen smell incredible. Sliced apples are gently simmered in butter, pure maple syrup, and a touch of vanilla powder until they turn perfectly tender and coated in a light, glossy syrup — no thickeners, no additives, just real ingredients doing beautiful work. Ceylon cinnamon brings a softer, more floral warmth than the standard supermarket variety, and it makes a noticeable difference in the final flavor. Many packaged apple products and flavored syrups sneak in carrageenan as a stabilizer or texture agent, so making this from scratch means you stay completely clear of that concern without sacrificing anything. The whole dish comes together in under twenty minutes and works as a topping for oatmeal, pancakes, or yogurt, or honestly just eaten warm from the pan with a spoon. Leftovers keep in the fridge for a couple of days, so you can make a batch ahead and enjoy it all week long.
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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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