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The apples tumble from the trees in autumn. This classic British fruit is a healthy eating delight – the old story about ‘an apple a day keeps the doctor away’ arose for a reason. Filled with fibre and vitamin C, with an added dose of antioxidants and no fat, a sweet eating apple or a well-prepared ‘cooker’ is just what you want to aid autumn health.

This recipe is the foolproof way to make classic stewed apples. These can be frozen to smooth out the supply glut, and will give you a fresh taste right through winter. They can be eaten as topping on breakfast cereal, mixed with yogurt or just on their own for a tasty snack. They also make a great excuse to whip up an apple crumble or an Eve’s pudding.

If you know anyone with an apple tree in their garden, they will probably be happy to give you as many apples as you want. Otherwise, stock up on cooking apples in the supermarket. Eating apples can also be used, in which case omit the added sugar.


There are no exact quantities for this recipe! You need:

As many cooking apples as you can lay your hands on


Pinch of cinnamon

Pinch of nutmeg - fresh or grated


  1. Wash the apples and remove the cores - this is the use for the peeler/corer that is lurking in the back of your kitchen drawer. No need to peel the apples, because retaining the peel keeps more vitamins.
  2. Chop the apples into chunks, this also allows you to remove any bits that the worms got to first if you are eating windfalls.
  3. Place in a large saucepan with a centimetre of water. Sprinkle lightly with sugar, then add a pinch of cinnamon and a pinch of nutmeg.
  4. Cover and cook on a low heat. Nothing will seem to happen for about ten minutes, and then suddenly you will see a foam of fluffy apple. At this point turn off the heat. Eat as soon as you like or freeze for later.
the author

Jessica Ambrose

Jessica is a fitness writer who loves long distance running, yoga, strength training and healthy eating.