Stewed Apples with Fresh Ginger and Warming Spices
Growing up, those dreadful, early school mornings were always made better by a hot breakfast. My fast-growing kids still love their crunchy, cold cereal (who doesn't?), but they will also happily welcome a bowl of warm oats. These Stewed Apples with Fresh Ginger and Warming Spices help me make a bowl of oats — made hot the morning of, or overnight — feel like a hug. They can be used throughout the week for wholesome breakfasts, as a topping for a yogurt snack, or with a little ice cream for dessert. They even taste great alongside juicy pork chops!
October is National Apple Month, and here at Melissa's, we can't think of a better way to celebrate than with a pot of apples simmering on the stove. The smells of ginger, cinnamon, and vanilla bean are intoxicating, and they linger in the best way. All the more reason for an apple a day!
Stewed apples are a versatile and easy breakfast upgrade for fall, and here it's an easy lift. Some people like to peel their apples, but it's not necessary. Those skins are loaded with fiber. (Just make sure you wash them before cooking.) Simmer apples along with a splash of maple syrup and brown sugar, warming spices, and fresh ginger, to your desired consistency, then finish with a swirl of butter, toasted pecans, and dried cranberries for a little texture.
Perhaps the best part of this recipe is its flexibility. Make a big batch on Sunday, and you've got breakfast handled for the rest of the week. Spoon it over hot oatmeal in the morning or stir it into overnight oats the night before so it's ready first thing. It's delicious swirled into yogurt for a quick snack, or warmed up and spooned over vanilla ice cream at the end of a long day. And I meant what I said earlier, if you haven't tried stewed apples alongside a pork chop, you're missing out! The sweetness and spice cut right through the richness of the meat in the best way.
Any firm, crisp apple works well here; I love Melissa's Green Dragon® or Hunnyz® apples for this recipe, since they hold their shape beautifully as they cook down, giving you tender bites of fruit. The fresh ginger imparts brightness and a gentle kick that balances out the sweetness and keeps the mix feeling alive.
Happy National Apple Month! May your breakfast be nourishing and your house smell like an orchard.
Stewed Apples with Fresh Ginger and Warming Spices
Ingredients
4 packed cups diced apples, such as Green Dragon® and Hunnyz®, peeling optional (see note)
1 1-inch knob Organic Ginger, peeled and thinly sliced
1 small lemon, zested and juiced
1/2 cup water
2 Tbsp. maple syrup, plus more to taste
1 Tbsp. brown sugar
Melissa’s Canela
Melissa’s Vanilla Beans, separated
1/8 tsp ground nutmeg
Himalayan Pink Sea Salt, to taste
3-ounce bag Organic Dried Cranberries, roughly chopped
3-ounce bag Pecans, toasted and chopped
2 Tbsp. unsalted butter
Directions
Using a medium saucepan or heavy-bottom dutch oven, bring apples, ginger, lemon juice, water, maple syrup, and brown sugar to a slow simmer, along with 2 cinnamon sticks.
Meanwhile, slit and scrape 1 vanilla bean. Reserve pod for another use. Cook apples, etc. until fork-tender (approximately 5 minutes). As they cook, stir in vanilla paste, nutmeg, and a dash of salt.
Once apples are cooked, remove from heat and stir in butter, dried cranberries, pecans, and lemon zest. Adjust salt to taste.
Enjoy warm or refrigerate for 3-5 days. Freeze for longer storage. Frozen apples can be thawed at room temperature and gently reheated on the stovetop with a splash of water.
Note: Peeling the skins of your apples is a preference. This recipe works with peeled and unpeeled apples.
