Its Apple Season and autumn, plus stewed apples with chai spice…

Mum loved a good stewed apple..

Memories of mum eating stewed apples with cinnamon and yoghurt and a good dollop of honey on top as a tasty dessert on an autumn or winter’s eve, wander across my mind as I put on some apples…

Simple and delicious and not too decadent, also great on top of pancakes and added to cakes, atop porridge etc.

Apples are in season in Autumn, and perfectly so as they are such a cozy treat made into a crumble, or a pie, grated into porridge or stewed with cloves, cardamom and cinnamon and a touch of lemon rind…

I love autumn (which I’ve mentioned more than once), not only because of the reprieve from summer, but because it makes me feel closer to Mum, she loved it too. I know she would of loved living or visiting us down south in Victoria, where the seasons are so prominent, she would’ve loved the cosiness and the change in the air, noticing the colours on the trees gradually beginning to change, the various different wildlife emerging, the return of the kangaroos to our yard and the weird wasps that seem to pop up as soon as you step outside. 

The white cockatoos screeching as the weather turns crisp..landing in the big old gum tree across the road, their piercing screeches echo across the eucalypt forests….

The blue skies of autumn seem to extend across the horizon into infinity, contrasting against the light brown of the dried grass in the fields and lawns and paddocks of the surrounding landscape…

The leaves of the oaks and maples and Elms are different shades of oranges, red, deep maroon and scarlet, rust and light yellow, a feast for the eyes, I’m trying to soak in all the colours before the greyness of winter sets in and that autumn golden light that wanders across the afternoon sky scape disappears into grey…

I’ve used pink lady  apples in this recipe but whatever apples you have on hand work well, I often leave the peel on with gala, pink lady or red delicious apples, and I’ve added in a number of spices but feel free to use what you have.. 


Stewed Apples with chai spices

Prep Time 5 minutes
Cook Time 10 minutes
Servings 2


  • 2 medium Apples of choice, thinly sliced Peel removed if desired
  • 1 Cinnamon stick
  • 3 Cardamom pods
  • 4 Cloves
  • 1 tsp lemon rind
  • 2 tbsp Coconut yoghurt (optional)
  • 2 tsp Rice syrup or honey (optional)
  • 1 tsp Ground cinnamon (optional)


  • Thinly slice apples, remove peel if desired.
  • Add to a medium saucepan along with cinnamon stick, cardamom pods, cloves and lemon rind. Cover with water
  • Bring to the boil and then reduce heat to a simmer for around 8 minutes or until apples are tender.
  • Remove from heat and strain any excess water that remains, remove spices and serve
  • Serve in bowls and top with coconut yoghurt, ground cinnamon and a drizzle of rice syrup or honey.