You first must begin with fabulous apples and I got mine from my favorite, local apple farmer, Carol Clarke from Rainbow Hill in McMinville, TN. She is a precious gal and knows her stuff! I particularly like the fact that one of the many varieties they grow is the “Rhode Island Greening” which is indigenous to American soil…and it’s delicious! You can find Carol at the Franklin Farmer’s Market every Saturday for some weeks to come.
I always liked apple sauce as a kid but requested the chunky style when my Mom would go to the grocery store. So my stewed apple recipe is an ode to that old favorite of mine but way tastier with really fresh apples and the right blend of fat and spices.
Speaking of fat, I put coconut oil and butter in this dish because it helps to slow the digestion of the sweet cooked-fruit effect on raising one’s blood-sugar level and when you add real whipped cream and toasted nuts of any kind, it furthers the effect. Always remember to add ample fat and protein, if possible, to a dessert so that you’ll get fuller faster and feel satisfied.
There are other great uses, other than as a sweet treat, for this stewed-apple recipe:
- serve it warm with a pork dish, of course
- stir it into your hot oatmeal for an added treat
- Add it to a muffin batter in place of pumpkin or squash
- freeze it in pint-sized jars to give away as a hostess gift
- puree’ it…turning it into “apple butter” for you or as a gift
- add a half cup of it into a mashed butternut squash side dish
This is what I love about making these little special condiments, if you will, because when you have a few choice items hanging around it can add just that little something extra to a meal that is so satisfying. It’s fun and good for you!
Please print the recipe down below and give it a try. Couldn’t be easier, it will make your house smell delicious and totally put you in the mood for fall…that is, if you aren’t already!
Now tell me, how do you like to cook your apples?
- 2 tablespoons butter
- 2 tablespoons coconut oil
- ½ cup apple juice/cider
- ¼ cup pure maple syrup
- 1 teaspoon ground cinnamon
- ⅛ teaspoon grated nutmeg
- 8 cups apples, 1" cubes, with or without skins (3 lbs. apples)
- 1 good pinch sea salt
- ½ teaspoon garam masala*, optional
- In a large skillet over medium-high heat, bring to a boil the butter, coconut oil, apple juice, maple syrup, cinnamon and nutmeg, stirring well. Add in the chopped apples and stir well. Lower to a simmer and cook with the lid on for 5 minutes stirring occasionally. Remove the lid and cook another 15 minutes until the sauce is thickened and the apples are a bit mushy…or your desired consistency.
- Remove the stewed apples from the heat and stir in the sea salt and garam masala, for that extra little something…and serve it up! Or let it cool to room temperature and store in the fridge covered for 4-5 days or freeze.
Another variation on this theme is my “Better than Apple Crisp” recipe, so give that a try as well!