Really good apple pie without the crust!

Really good apple pie without the crust!

Me loving up on my precious apple farmer, Carol Clarke at the Franklin Farmer's Market!

Me loving up on my precious apple farmer, Carol Clarke at the Franklin Farmer’s Market!

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.

I hold the apple in the center and cut down on each side...then chop into pieces.

I hold the apple in the center and cut down on each side…then chop into pieces.

Here are my pieces!

Here are my pieces!

Melting the fat with the spices.

Melting the fat with the spices.


It's done with a bit of liquid left in the pan!

It’s done with a bit of liquid left in the pan!

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?

Stewed Apples a.k.a. Crustless Apple Pie
Side Dish
Cuisine: All-American
3½ cups
I love apples anyway I can get them and late summer/fall is the time to start enjoying them, that’s for sure. I make a big batch of these “Stewed Apples” and keep them in the fridge and serve them as a side with pork, in oatmeal, over ice cream and as a snack. Also, I use Fuji and some variety of Granny Smith apples because they hold up well under the heat, but use any kind you like or have on hand. And, if you like apple butter then just puree’ the sautéed apples in a blender and enjoy!
  • 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
  1. 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.
  2. 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.
*Garam Masala is a wonderful North Indian or South Asian spice and is used in a variety of dishes from grains to stews to fruits. It’s a combination of turmeric, black and white peppercorns, cloves, cinnamon, black and white cumin seeds, black, brown, and green cardamom pods and can be found in most any spice section of your grocery store. Buy it in small amounts because you don’t want it to lose its potency before you run out of it! But, to revive all of it’s great flavor you can dry roast it over medium heat for a minute and that will do the trick.

Another variation on this theme is my “Better than Apple Crisp” recipe, so give that a try as well!