Quick Stewed Apple Recipe (Fork-Tender!)  (2024)

FAQs

How long will stewed apple keep in the fridge? ›

Cooking apples will really fall apart whereas eating apples will retain their shape. Taste the mixture and add more sugar if the apples are too sharp, or a dash of lemon juice if they are too sweet. Serve warm or leave to cool and store, covered in the fridge, for up to 5 days.

You can peel the apples, or you can leave the skin on for a little extra texture. Either way, chop your apples into small pieces and place them into a boiling pot of water. Boil the apples in the pot until they start to soften. This should take no longer than 15 minutes.

Best Apples for Stewed Apple

Braeburn apples: These are red and orange apples that are firm, with a tart and crisp flavor. They keep well and are perfect for baking or stewing. McIntosh apples: Tender and tart, these red and green apples are a great choice for making stewed apples. They're so easy to peel, too!

Beyond tasting delicious, they are also a powerful nutritional duo. Cooking apples releases pectin, a special form of fiber, that helps to repair and maintain the intestinal mucosal lining, promote healthy gut bacteria, and reduce inflammation.

Yes, you can freeze cooked apples. You can also freeze stewed apples with ease, which will help make your next apple crumble an even simpler dessert. Once your apples are cooked, they need to cool completely. Portion them up in small plastic containers, or individual freezer bags, then place them in your freezer.

Stewed apples can help to alleviate constipation because they're full of fibre. The insoluble fibre increases bulk in the stools, while the soluble fibre increases water content. Together, these help stools to move through the digestive system at a healthy pace.

Here's the short version: The best way to prevent browning is to soak the cut fruit in a saltwater solution (half a teaspoon of kosher salt per cup of water) for 10 minutes, then drain and store until ready to use.

Nutrition scientist, Dr Joanna McMillan, says we should be eating and cooking with apples that have the skin on to take advantage of the nutrients in the peel. So crunching on a juicy apple, skin and all, could actually be the healthiest way to eat this super fruit.

Obviously you don't want apples with an al dente bite, but did you know it's possible to overcook them? "Apples lose their flavor rapidly when cooked too long," says Martinez.

While great for snacking, Gala, Fuji and Red Delicious are the most common apples that won't hold up in the oven and will give you a watery-mushy pie, tart or cake.

Are Cortland and Honeycrisp the same? ›

Honeycrisp: Honeycrisp apples are very sweet and aromatic, and originated in Minnesota. If you like freshly-squeezed apple juice, this is the type of apple you should pick as it has a very juicy pulp. Cortland: With its deep red skin and white stripes, the cortland apple is one of the most visually striking varieties.

Similarly, in the morning we have to reignite our slumbering fire of digestion with lighter, easy-to-digest foods such as a stewed apple and eat heavier foods such as grains, meat, eggs, yogurt, and raw fruit later, when our digestion is burning at its optimal strength.

Apples protect your heart.

Eating one medium apple a day may help lower blood pressure, cholesterol, and inflammation all of which support a healthy heart. Eat the peel when you can as the fiber and polyphenols in the peel benefit heart health.

While stewed apples, can often be helpful in improving gut health and symptoms of digestive discomfort, they do contain types of sugar called FODMAPs and showed be avoided if you are following a Low FODMAP diet.

Add spices (if desired) and heat on a medium stovetop Stir occasionally, until soft Turn off heat and mash with a fork Let cool, then place into an airtight container. Store in an air-tight container in the fridge for up to 7 days.

Stewing is a good way to preserve fruits like apples, pears and feijoas. Keep them in the fridge and eat within a few days or freeze for later use.

Best Tips for Success. Refrigerate the apple puree for up to 5 days in airtight containers. Freeze, once cooled, in a silicone ice cube tray overnight. Transfer to a zip top storage bag and freeze for up to 6 months.

In the refrigerator: 4–6 weeks. Once cut: 3–5 days in the fridge, 8 months in the freezer. Made into applesauce: 7–10 days in the fridge, 2 months in the freezer. Cooked, as in the case of apple pie: 3–5 days in the fridge.