Spiced, stewed apples have been a wintry staple for me as long as I can remember. I grew up eating them on toast, by themselves, with ice cream– you name it. Last year, I craved them enough to make some myself and knew I had to do it again. It’s a perfect way to use up any extra apples (especially if you’ve gone apple picking this season) and are looking to do something quick and easy with ingredients you probably already have on hand. I opted to make just two servings, which are already gone since I oh so generously shared with the roomies. Bonus with this recipe: it gets your house/apartment smelling great, without the production of baking! I adapted this recipe.
Makes two servings.
– 2 tablespoons butter
– approximately 3 1/2 cups of apples, sliced (I used 3 small gala)
– 1/4 cup sugar (I used slightly less, in a small effort to be “healthy”)
– 1/4 cup brown sugar (used slightly less, for the same reason as above)
– 1 teaspoon cinnamon
– 1/8 teaspoon nutmeg
– 1/4 cup water
In a skillet (with a lid), melt butter over medium heat. Turn off heat when butter is melted. Add sugar, brown sugar, cinnamon, nutmeg, and the water to the skillet, stirring to combine. Bring mixture to a boil and continue to boil until ingredients begin to thicken. Turn heat to medium and stir in apple slices, ensuring they are well-coated. Cook at medium for 4-5 minutes, stirring, to allow sauce to thicken. Reduce heat to low, cover apples, and cook until tender, stirring occasionally. This should take about another 5-10 minutes. Add more water if necessary, as cooking time will depend on how thick your apple slices are. Sauce will thicken a bit as it cools.