Chestnut Free Cinnamon Stewed Apples
Warm, tender apples simmered in butter and maple syrup with a whisper of Ceylon cinnamon — this is the kind of simple, soul-satisfying dish that makes your whole kitchen smell incredible. Ceylon cinnamon brings a softer, more floral heat than the common cassia variety, and paired with a touch of vanilla powder, it gives the finished dish a genuinely elegant depth. The apples cook down into a lightly syrupy, spoonable texture that works beautifully spooned over oatmeal, pancakes, yogurt, or even a scoop of vanilla ice cream. Every ingredient here is straightforward and naturally free from tree nuts, so there's no label-scanning or substitution stress involved — just wholesome, cozy cooking. It comes together in a single saucepan with minimal prep, making it as practical as it is delicious. Leftovers keep well in the fridge for a couple of days, so you can make a batch 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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