Stewed Apple

Stewed Apple in a green bowl with apples next to it

Stewed apple is nostalgic; it is all about wobbling around on rickety ladders picking those slightly out-of-reach apples, rosy red cheeks and a simmering pot on the stove. So the traditional way for making stewed apples would be sugar Рbut this recipe is more Sarah Wilson style (of I Quit Sugar fame) and uses rice malt syrup.  Feel free to adapt this to suit your way of cooking and of course add more or less sweetener to suit you. Different apple varieties are sweeter than others so you will need your special taster to let you know how they like it!


3 Medium sized apples – peeled and chopped into 1.5cm cubes

2 tbs Rice malt syrup/ 1 tbs sugar

1 tbs Water

1 tsp Lemon juice


  • Dissolve the rice malt syrup in the water in your saucepan over a low heat
  • Once thin and runny, tip the chopped apple in and mix thoroughly to coat the apple
  • Add your lid and cook gently, stirring occasionally for approx. 10 -15 mins until the apple is soft and tender
  • Taste – and add extra rice malt syrup if you prefer it sweeter
  • Some people prefer to eat it chunky or give it a blitz
  • Serve with toasted almond slivers or fairy sprinkles

Options: You could use brown sugar, coconut sugar, maple syrup, agave syrup or honey as a sweetener. For toppings any nuts, seeds, sprinkles or dried fruit.

Tip: Make a big batch and freeze in portions – I freeze mine in cute reusable and re-sealable bags

How kids can help:

  • Picking the apples (if possible!)
  • Placing the chopped apple in a bowl
  • Measuring the rice malt syrup and water
  • Squeezing the lemon
  • Taste testing



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