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German Stewed Apples Recipe

A cold front had blown in the day I prepared this recipe and the smell that wafted from these stewing apples alone made this recipe worth preparing. But be assured, these caramelized apples are every bit as delicious tasting as their cooking aroma promises. German stewed apples now rank as a major comfort food in my household.

Prep: 15 minutes | Cook: 30 minutes | Servings: 8 (1 apple half per serving)

Stewed Apples


  • 4 tablespoons butter, divided
  • 4 large tart apples, such as Granny Smith, peeled, cored, and halved
  • 1 teaspoon cinnamon
  • 1/4 teaspoon ground nutmeg
  • Juice squeezed from 1/2 fresh lemon
  • 1/4 cup water
  • 2/3 cup sugar
  • 1/3 cup pecans, chopped


  1. Melt 1 tablespoon of butter in large skillet over medium-low heat. Lay apple halves cut side down over melted butter.
  2. Melt the remaining 3 tablespoons of butter and place in a small bowl. Mix in the cinnamon, nutmeg, lemon juice, water, sugar, and nuts. Stir until combined.
  3. Pour over apples and cover skillet. Reduce heat to low and simmer apples for 30 minutes until soft but still firm. Spoon glaze over apple halves every 10 minutes while stewing.
  4. Remove apple halves to a serving dish and spoon the caramelized syrup over the apples. If desired, combine 1/2 cup of cream or half-n-half with 1/4 teaspoon of vanilla. Warm vanilla cream in microwave or over low heat, then drizzle over warm apples before serving.

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