How to Steam Apples (Stovetop and Microwave Methods)

What You'll Need to Steam Apples

I make steamed apples more often than baked ones these days, mostly because there’s no oven to preheat and almost no cleanup.

The short answer is that all you really need is a pot, a way to hold the apples above the water, and a lid.

Here’s what I use for a batch that serves about four people.

4 apples: Stick with firm varieties that hold their shape under heat. I like Honeycrisp, Braeburn, or Granny Smith for steaming, and the same logic applies if you’re picking apples for other slow, moist-heat methods — the guidance in best apples for baked apples holds up well here too.

Soft, mealy apples like Red Delicious tend to collapse into mush once steam gets to them, so I avoid those for this method.

1 cinnamon stick: Use a whole stick, not ground cinnamon. Ground spice just falls through the holes of a steamer basket and clumps at the bottom of the pot.

1 sprig of mint (optional): Mint is strong, so one sprig is plenty for four apples. If you’d rather skip it, the apples are still good on their own.

If you’re curious how the same basket-and-lid approach works for savory ingredients, I’ve also written up how to steam mushrooms, which uses nearly identical equipment.

How to Steam Apples in a Basket

This is the method I reach for most, since it gives you the most control over texture.

All you need is a steamer basket, or even a plain colander set into a pot with a lid.

Step-by-step stovetop instructions

1. Prep the apples. Wash them, peel if you like, then core and cut into quarters or eighths depending on how large you want the pieces.

2. Set up the pot. Add about 2 inches (5 cm) of water and drop in the cinnamon stick so it infuses as the water heats.

3. Bring the water to a boil. You want steady steam, not a gentle simmer, so the apples cook evenly.

4. Add the basket. Place the steamer basket or colander over the water, arrange the apple pieces in a single layer, and lay the mint sprig on top.

5. Cover and steam for 10 to 15 minutes. You’re looking for tender apples that still hold their shape, not mush.

6. Check doneness. Lift the lid away from you to avoid a steam burn, then test with a fork — it should slide in with just a little resistance.

7. Serve or store. Let the apples cool slightly, discard the cinnamon stick and mint (or keep them as garnish), and serve warm.

One thing that trips people up: crowding the basket. If the apple pieces overlap in stacks, the bottom layer steams faster than the top, so I always spread them out in a single layer even if that means doing two batches.

Do you need a steamer basket?

Not really. A metal colander set into a pot works fine as long as the water doesn’t touch the bottom of it.

In a pinch, I’ve balanced a heatproof plate on a few crumpled balls of aluminum foil inside a pot with a lid — it’s not elegant, but it steams apples just as well.

How to Make Steamed Apples in the Microwave

If you want steamed apples in under five minutes, the microwave is genuinely the fastest route, and the texture is close to the stovetop version.

1. Prep the apples. Wash, core, and cut into quarters or eighths, same as the stovetop method.

2. Arrange in a bowl. Put the pieces in a microwave-safe bowl, sprinkle with ground cinnamon or tuck in a cinnamon stick, and add 2 tablespoons of water.

3. Cover it. Use a microwave-safe plate, or plastic wrap pierced with a few holes so steam can escape instead of building up pressure.

4. Microwave on high for 3 to 4 minutes. Check for tenderness, then microwave in 30-second bursts if you want them softer.

5. Rest before serving. Let the bowl sit for a minute — the apples keep cooking a little from residual heat, and the bowl itself will be hot.

In my experience, the microwave version cooks a bit less evenly than the basket method, since some pieces sit closer to the edge of the bowl where microwaves concentrate more.

Stirring once halfway through fixes most of that unevenness.

Sweet and Savory Flavor Variations

Cinnamon and mint are the classic combo, but I’ve played around with plenty of other add-ins over the years.

Swap the herb. Thyme, rosemary, or basil all change the whole character of the dish — thyme especially pairs well if you’re serving the apples alongside pork.

Swap the spice. Cardamom pods, star anise, or a few whole cloves work in place of cinnamon.

Mix in pear. Equal parts apple and pear steam in roughly the same time, so they’re an easy combination.

Add citrus zest. A few strips of lemon or orange peel in the steaming water add a bright aroma without any extra sugar.

Garlic apple steamed, savory-style. If you’re serving apples as a side for roast pork or sausages rather than as a dessert, try steaming quartered apples with a smashed garlic clove and a few thin onion slices instead of cinnamon.

It’s less common than the sweet version, but the garlic mellows into something almost sweet itself once it’s steamed, and it works nicely as a savory side dish.

Steep tea in the water. A bag of chai or chamomile in the steaming liquid gives the apples a subtle floral or spiced background note.

Use a split vanilla bean in the water instead of, or alongside, the cinnamon stick.

Steam in apple cider instead of water for a more concentrated apple flavor with a touch more sweetness.

Why Steam Apples Instead of Baking or Poaching?

Steaming is genuinely one of the gentler ways to cook apples, and it’s a method I come back to when I want fruit that still tastes like fruit.

Because the apples never touch the water directly, fewer water-soluble nutrients leach out compared with boiling or poaching. Apples are a reasonable source of vitamin C, and cooking methods that involve less direct water contact can help retain more of it, though any heat exposure will reduce some of it, according to NIH MedlinePlus’s overview of vitamin C in diet.

The USDA’s FoodData Central entry for raw apples with skin is a useful baseline if you want to compare nutrient values before and after cooking.

Steaming also gives you more control over texture than baking does.

In the oven, apples can go from tender to collapsed in a matter of minutes once they hit a certain internal temperature; on the stovetop, you’re checking with a fork every couple of minutes, so it’s much harder to overshoot.

Poaching, by contrast, submerges the fruit in liquid the whole time, which dilutes flavor and can make the texture slightly waterlogged if you leave them in too long.

None of this means steamed apples are a health cure-all — they’re still apples, just cooked a bit more gently.

Tips for Steaming Apples Successfully

A few things I’ve learned the hard way over years of steaming apples for breakfast bowls, oatmeal toppings, and quick desserts.

Cut pieces a similar size. Uneven pieces cook unevenly — a thin eighth will be mush by the time a thick quarter is barely tender.

Don’t skip the check-in. Start checking at the 10-minute mark on the stovetop rather than waiting the full 15, since apple varieties and pot sizes vary.

Use an ice bath to stop cooking. If you want the apples to hold their shape for a salad or a plated dessert, a quick dip in ice water after steaming halts the carryover cooking.

Finish with caramel for dessert. Toss the warm, steamed apples in a pan with a spoonful of caramel sauce right before serving — the residual heat melts it into a glossy coating.

If you’re deciding between varieties for a different apple dish entirely, the same firmness logic that applies here is also covered in what are the best apples for crumble.

Don’t oversalt or over-sugar the water. Steaming is meant to let the apple’s natural flavor come through — if you’re adding a lot of sugar, you might as well poach them instead.