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Fat, one of the 3 macronutrients (the others being protein and carbohydrates) are an essential…
Buttery Stewed Apple and Cinnamon
Buttery Stewed Apple and Cinnamon
Our buttery stewed apple cinnamon is just that! It's made with butter for a creamy, rich texture, plenty of seasonal apples of any preferred variety, with added fragrant ground cinnamon. It tastes lovely and smells even better!Different varieties of apples produce different flavours, textures and sweetness when stewed. Bramley’s cooking apples for instance can be quite tart, which suits low sugar recipes. I tend to use what I have to hand from our own trees and local apple harvests.
In our recipe we don't add sugar. This makes this recipe different from most other autumn stewed apple recipes, as we're aiming for a mushy texture and a natural sweet yet tart flavour, so no big sugar hit. We use our stewed apple in recipes, such as Sugar Free Almond Flour Apple Crumble and as a sweetener in our baking. When baking with stewed apple be sure to blend it first into a puree and add less liquid into your recipes to compensate for the extra moisture from the apples.
In our recipe we don't add sugar. This makes this recipe different from most other autumn stewed apple recipes, as we're aiming for a mushy texture and a natural sweet yet tart flavour, so no big sugar hit. We use our stewed apple in recipes, such as Sugar Free Almond Flour Apple Crumble and as a sweetener in our baking. When baking with stewed apple be sure to blend it first into a puree and add less liquid into your recipes to compensate for the extra moisture from the apples.
Ingredients
- 4 kg apples cored and quartered
- 250 g butter
- 3 tbs ground cinnamon
- 1/2 tsp ground cloves optional
- 1/2 tsp nutmeg optional
- 1-2 cup water
Instructions
- Chop apples into quarters, coring to remove pips and stems.Add apples to large ceramic cooking pot, pour in 1 cup water and add the spices.Simmer gently for 2-3 hours, add additinal water if drying out. the apples should release water, so the mixture should be fairly moist as the apples break down.Serve warm with cream or coconut yoghurt.Storing: Allow to cool then store in small tupperware containers to suit the volumes you will be using in your cooking or deserts.
Notes
Stewed apple is a very versatile dish. It makes a lovely simple old fashioned and low sugar desert, served with a sprinkle of seeds and glug of cream. It can also be used as your sweetener for your baking, in bread instead of sugar when making cupcakes, muffins or deserts. It will increase the moisture of your bake, so remember to reduce the liquid you are adding in. Stewed apple can also be added to a multitude of savoury dishes to deepen the flavour, think autumn squash and apple soup, chicken curry and chilli sauces. 
