Name: Easy Stewed Cinnamon Apples Recipe (Stovetop)
Prep time: 5 min
Cook time: 120 min
Ingredients: 6 Diced Apples; 2 Cups Apple Juice; 1/4 Cup White Granulated Sugar; 2 Tbsp. Lemon Juice; 4 Tbsp. Cinnamon; 4 Tbsp. Butter

Last Updated on June 29, 2026 by Allison Lancaster

If there is one recipe that makes my whole house smell like fall, it is these stewed cinnamon apples. I have been making this recipe since my kids were little, and every single time I put a pot on the stove, someone wanders into the kitchen asking what smells so good. This easy stewed cinnamon apples recipe uses simple pantry ingredients, comes together quickly, and is so versatile you will find yourself making a batch every week once the temperatures start to drop.

Whether you spoon them over oatmeal in the morning, serve them alongside pork chops for dinner, or eat them plain by the spoonful (no judgment here!), stewed cinnamon apples are one of those recipes that never gets old in my house. My family requests these every fall without fail.

Why You’ll Love This Recipe

Quick and easy: Just one saucepan and simple ingredients you probably already have.
So versatile: Works as a side dish, dessert topping, or breakfast add-on.
Made with real ingredients: No artificial anything, just apples, butter, cinnamon, and a little sugar.
Makes the house smell incredible: Warm cinnamon and apple filling every room? Yes, please.
Great for using up extra apples: Perfect way to use a big bag before they turn.

What Are Stewed Apples?

Stewed apples are simply apples cooked low and slow in a liquid until they are tender and fragrant. This recipe uses apple juice, butter, cinnamon, and sugar, giving you soft, sweet, warmly spiced apples that taste like the best apple pie filling you have ever had, but in a fraction of the time. The texture falls somewhere between chunky applesauce and tender cooked apple slices, and it is absolutely perfect.

Ingredients You’ll Need

6 apples, washed and diced (about 4 cups)
2 cups apple juice
4 tablespoons butter
1/4 cup white granulated sugar
2 tablespoons lemon juice
4 tablespoons ground cinnamon

A note on cinnamon: 4 tablespoons is generous and gives a bold cinnamon flavor. If you prefer something more subtle, start with 2 tablespoons and taste as you go. I love a heavy cinnamon hand personally!

The Best Apples for Stewed Cinnamon Apples

Not all apples are created equal when it comes to cooking! I have tested this recipe many times, and here is what I have found:

Best choices:

Honeycrisp (my personal favorite): Slightly sweet, holds its shape beautifully
Granny Smith: Great for a more tart, bright apple flavor
Golden Delicious: Mild and sweet, softens nicely
Pink Lady: Crisp with a lovely sweet-tart balance
Braeburn: Firm texture with lots of natural flavor
Fuji: Sweet and holds up well to long cooking

Apples to avoid: Red Delicious apples tend to turn mushy and mealy when cooked, so skip those for this recipe.

Do You Need to Peel the Apples?

No, you do not have to peel them! The apple skins soften as they cook and are packed with fiber and nutrients. If you prefer a smoother texture, or if you are serving this to picky eaters (fellow moms, I see you!), go ahead and peel them first. I usually skip peeling when I am in a hurry and honestly cannot taste a difference once everything is cooked down.

How to Make Stewed Cinnamon Apples

Step 1: Wash and dice your apples into bite-sized pieces. Aim for roughly equal sizes so they cook evenly.

Step 2: Melt the butter in a large saucepan over medium heat.

Step 3: Add the diced apples and apple juice to the melted butter. Stir to combine.

Step 4: Turn the heat to high and cook for 10 to 15 minutes, stirring occasionally.

Step 5: Reduce the heat to medium. Add the lemon juice, ground cinnamon, and sugar. Stir well to coat the apples.

Step 6: Cover the pot and simmer on medium-low for 1 to 2 hours, stirring every 20 minutes or so, until the apples are tender and the liquid has thickened into a syrupy sauce.

Step 7: Taste and adjust sweetness or cinnamon to your liking. Serve warm and enjoy!

Pro tip: The longer you simmer, the softer and more saucy the apples become. At 1 hour you get chunky, fork-tender apple pieces. At 2 hours they break down into something closer to a thick, spiced applesauce. Both are delicious depending on how you plan to serve them!

Can I Make These in a Slow Cooker?

Yes, absolutely! If you would rather set it and forget it, just add all ingredients to your crockpot, stir to combine, and cook on LOW for 4 to 5 hours or on HIGH for 2 to 3 hours. No need to do the stovetop steps first. This is actually my go-to method on Thanksgiving when my stovetop is already packed with other dishes. I toss everything into the crockpot in the morning and have a gorgeous, fragrant apple side dish ready by dinnertime with zero stress.

I like to use Honey crisp apples because they are less tart and have a firm texture. Other good choices include Granny Smith, Golden Delicious, Pink Lady, Braeburn, or Fuji apples.

Almost any variety of apples will work well with this recipe.

How to Serve Stewed Cinnamon Apples

This is honestly one of the most versatile recipes in my rotation. Here are some of my favorite ways to use them:

Yogurt parfait: Layer with Greek yogurt and granola for a wonderful make-ahead breakfast.

Breakfast topping: Spoon over oatmeal, pancakes, waffles, or French toast for a cozy fall morning treat. They are incredible over my baked apple French toast for a truly special fall brunch!

Dessert topping: Serve warm over vanilla ice cream or alongside a slice of your favorite cake.

Side dish: Pair with pork chops, roasted chicken, or baked ham for a classic Southern dinner.

Healthy-ish snack: Enjoy a warm bowl on its own as a satisfying fall treat.

How to Store and Reheat Leftovers

Store leftover stewed cinnamon apples in an airtight container in the refrigerator for up to 5 to 7 days. To reheat, warm on the stovetop over low heat with a splash of apple juice or cider, or microwave in 30-second intervals until heated through.

These also freeze beautifully for up to 3 months! I like to freeze them in individual portions so I can pull out just what I need. They thaw overnight in the fridge or can go straight from freezer to stovetop with a little extra liquid.

Tips and Variations

Use brown sugar: Swap white sugar for light or dark brown sugar for a deeper, caramel-like sweetness.
Add a pinch of nutmeg: A tiny pinch alongside the cinnamon adds even more warmth and fall flavor.
Add vanilla: A teaspoon of pure vanilla extract stirred in at the end takes these to another level.
Make it dairy free: Use coconut oil in place of butter for a dairy-free version.
Reduce the sugar: If you are using naturally sweet apples like Fuji or Honeycrisp, you can cut the sugar back to 2 tablespoons.
Use apple cider instead of apple juice: Apple cider gives an even richer, more complex fall flavor. Swap in a 1:1 ratio.

Frequently Asked Questions

What is the difference between stewed apples and baked apples?
Stewed apples are cooked on the stovetop (or in a slow cooker) in liquid, giving them a softer, saucier texture. Baked apples are cooked whole in the oven, which gives a firmer texture with slightly caramelized edges. Both are delicious, but stewed apples are quicker and do not require oven time.

Can I use apple cider instead of apple juice?
Absolutely! Apple cider adds an even richer, more complex fall flavor. Use it as a 1:1 substitute for the apple juice.

Are stewed cinnamon apples healthy?
Apples are a fantastic source of dietary fiber, vitamin C, and antioxidants. This recipe adds butter and a little sugar, but you can reduce both to lighten it up. Either way, getting more fruit into your family’s diet is always a good thing!

Can I make stewed cinnamon apples ahead of time?
Yes, this is a wonderful make-ahead recipe! You can prepare them 2 to 3 days in advance and simply reheat before serving. They are always on my Thanksgiving table for exactly this reason. I make them the day before and have one less thing to worry about on the big day.

What apple is best for stewed apples?
Honeycrisp and Granny Smith are my top recommendations because they hold their shape beautifully during cooking. Softer varieties like McIntosh will break down more, giving you something closer to chunky applesauce, which is also delicious if that is the texture you want!