Applesauce is something completely different – the apples have been cooked down enough to make … a sauce. Stewed apples actually have a fairly short cooking time; just enough to soften the apple slices while they still retain their shape.
My favorite apples to use are granny smiths. I think it’s important to start with a tart apple so there’s a good balance of flavor. Granny smiths also hold their shape well.
Making stewed apples is much easier if you have an apple peeler. It makes a project that would have taken over an hour to do take 15 minutes instead.
- 3 pounds granny smith apples (about 10-15 apples)
- 1/4 cup water
- 2 teaspoons cinnamon
- 2 tablespoons brown sugar
Step 3. Cook on medium-high heat for 15-20 minutes with the pot top on. I’ve found that cooking apples on fairly high heat is necessary to cook all the apples evenly. You want the water boiling and foaming up. This cooks all the apples; on low heat the apples on the bottom would cook while the apples on top would still be cold. It also means you don’t have to stir frequently – just once or twice. Near the end of the cooking time, gently push against an apple slice with your stirring spoon. Does it give a little? The apples are done. You don’t want the apple slices falling apart as you stir.
Step 4. Let the apples cool completely, then transfer them (and their juice) to a leftover container.
When you need a topping, either heat them or use them cold.