High Fructose Corn Syrup Free Cinnamon Stewed Apples
Warm, tender apples simmered in butter and spice are one of those simple pleasures that never get old, and this version delivers serious comfort with a short, clean ingredient list. Pure maple syrup steps in as the sweetener here, which means you get a rich, natural sweetness without any of the processed corn-derived syrups that sneak into so many store-bought apple products and dessert sauces. Ceylon cinnamon adds a softer, more floral warmth than the standard cassia variety, and a touch of vanilla powder rounds everything out beautifully. The apples cook down into something silky and lightly sauced — perfect spooned over oatmeal, pancakes, yogurt, or a scoop of vanilla ice cream. It comes together in one saucepan with minimal effort, and the leftovers keep in the fridge for a couple of days, making it just as useful for a quick weekday breakfast as it is for a cozy weekend dessert.
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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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