Honey Free Cinnamon Stewed Apples
Warm, fragrant, and deeply comforting, these cinnamon stewed apples are the kind of simple stovetop recipe that makes your whole kitchen smell incredible. Pure maple syrup steps in as the sweetener here, delivering a rich, caramel-like depth that works beautifully alongside the floral warmth of Ceylon cinnamon — no honey required at any point in the recipe. Ceylon cinnamon is worth seeking out if you haven't already; it's softer and more nuanced than the standard cassia variety, and it really lets the apple flavor shine through rather than overpowering it. A touch of vanilla powder and a pinch of salt round everything out, turning what could be a basic side into something that tastes genuinely considered. The apples cook down in about 15 to 18 minutes into tender, syrup-glazed slices that are equally at home spooned over oatmeal, pancakes, or a scoop of vanilla ice cream. They keep in the fridge for up to two days, so making a batch ahead is absolutely worth it.
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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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