Red Meat Allergy Friendly Cinnamon Stewed Apples
Warm, fragrant, and deeply comforting, these cinnamon stewed apples are the kind of simple dish that feels far more special than the effort involved. Sliced apples simmer low and slow in butter, maple syrup, and Ceylon cinnamon until they're meltingly tender and coated in a glossy, lightly spiced syrup. Ceylon cinnamon brings a softer, more floral heat than the common cassia variety, making every bite feel a little more refined. This recipe is naturally free from red meat and any animal-derived ingredients that could trigger a reaction — just wholesome fruit, dairy butter, and pantry staples you can trust. It works beautifully spooned over oatmeal, pancakes, or vanilla ice cream, or honestly just eaten straight from the pan with a spoon. Make a batch on the weekend and you'll have a ready-made topping waiting in the fridge for the next couple of days.
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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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