Citric Acid Free Cinnamon Stewed Apples
Warm, fragrant, and deeply comforting, these cinnamon stewed apples are the kind of simple dish that makes the whole kitchen smell incredible. Avoiding citric acid can be trickier than it sounds — it hides in everything from packaged fruit products to flavored syrups — so cooking from scratch with whole ingredients is genuinely the safest route. Here, fresh apples are gently simmered in butter, pure maple syrup, and water until they turn silky and tender, with a light syrup that clings to every slice. Ceylon cinnamon brings a softer, more floral warmth than the standard grocery store variety, and the touch of vanilla powder rounds everything out beautifully. There are no preservatives, no citrus derivatives, and no mystery additives — just clean, real ingredients doing all the work. Serve them warm over oatmeal, alongside pork, or simply on their own as a cozy dessert that feels far more indulgent than it is.
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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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