Mushroom 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 Ceylon cinnamon until they turn perfectly tender and glossy with a light, naturally sweet syrup. Ceylon cinnamon brings a softer, more floral warmth than the standard supermarket variety, and the touch of vanilla powder rounds everything out beautifully. This is one of those dishes that works at any hour — spooned over oatmeal in the morning, served alongside roasted pork at dinner, or eaten straight from the pan with a spoon at midnight. Every single ingredient here is straightforward and plant- or dairy-based, so there's absolutely nothing to second-guess if you're navigating a fungi-free lifestyle. It keeps well in the fridge for a couple of days, which means you can make a batch ahead and have something genuinely delicious ready to go whenever you need 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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