Stewed Apples

Nothing says fall like pumpkins and apples and cinnamon, at least not to me. Just having this warming on your stove will make your whole house smell awesome. Stewed apples are another wing-spreading type recipe staple and everyone can do this, I promise.

5 Medium Red delicious apples

3 Medium Granny smith apples

1 cup Truvia (or Splenda)

1 ½ cup (packed) Light Brown Sugar

3 Tablespoons Cinnamon

1 teaspoon Nutmeg

2 Tablespoons Flour

1/8 cup Apple Juice

3 Tablespoons Butter (margarine is fine here too)

Peel, core and cut into slices all apples.

Place apples and all ingredients in saucepan on low heat.

Slowly, stirring the entire time, bring to a boil.

Place lid on and lower heat to simmer.

Continue, occasionally stirring, until apples are completely cooked.

Remove from heat and mixture will begin to thicken.

This is great over pancakes, instead of syrup; on granola at breakfast; with plain yogurt; as a warm desert; dolloped in a small pie crust; served over ham, and a million other ways. Also, it will hold up for about 5 months in your freezer, if properly stored. So make a bunch and portion it out as you need it.

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One thought on “Stewed Apples

  1. Pingback: Harvest Pancakes « mamaskitchentable

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