Stewed fruit recipe

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Stewed fruit recipe


Serves 6


  • 500g apples, peeled, cored and sliced
  • 100g red currants
  • 250g blackcurrants
  • 1 heaped tablespoon dark brown sugar


Prep time: 10 minutes
Cooking time: 25 minutes
Total time: 35 minutes

Stewed fruit recipe

This is my Mum’s fantastic way to be able to enjoy fruit all year long. You can use fresh or frozen fruit, and I often use both. For frozen, I gather the apples in October, peel, slice and bag them and keep them in the freezer. But you’ll be pleased to hear that you can use apples straight from the fruit bowl too. Equally, I wash wild blackberries from early Autumn and pop them in an old ice cream tub in the freezer so there’s always a handful to throw in, and use up any fruit which is lurking in the fridge. Supermarkets and farm shops have a good selection of frozen fruit these days. I hope you love it as much as we do!


Preheat the oven to 190/375/gas 5.

Place the ingredients in an oven proof bowl and stir. Cook in the oven for 25 minutes.

Taste and add more sugar if necessary.

Serve either hot or cold, on it’s own or with Greek yoghurt.



I use all varieties of apples, and they give a variety of texture and flavour. Cooking apples will disintegrate whilst eating apples hold their shape. You can substitute the blackberries and redcurrants for blackcurrants, rhubarb, plums or raspberries. The only berry I avoid putting in are strawberries as I don’t like their texture when cooked.”

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