Tree Nut Free Cinnamon Stewed Apples
Warm, tender apples simmered in butter, maple syrup, and fragrant Ceylon cinnamon — this is the kind of simple, soul-satisfying dish that makes your whole kitchen smell incredible. Ceylon cinnamon brings a softer, more floral heat than the common cassia variety, and paired with a whisper of vanilla powder, it gives these apples a depth that feels almost fancy for how little effort is involved. Everything comes together in a single saucepan, with the liquid slowly reducing into a glossy, lightly spiced syrup that clings to every slice. For anyone navigating tree nut allergies, this recipe is refreshingly straightforward — every ingredient is clean and easy to verify, with no nut-based oils, flours, or garnishes to worry about. Serve them warm over oatmeal, alongside pancakes, or spooned over vanilla ice cream for a dessert that genuinely delivers. They also keep well in the fridge for a couple of days, making them a smart prep-ahead option for busy mornings or last-minute entertaining.
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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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