Of cousre you can do baked apples for a dessert too - a memory of childhood with the apples cored and stuffed with butter, brown sigar and sultanas, then baked in the oven.
Instead of stewing I dice the flesh small-ish, put in a Pyrex 2pint jut with a plate as a lid, and microwave on full power for 4-6 minutes depending on variety - Bramleys go in 4 mins, eaters need longer. Add a knob of butter, pinch of salt and a bit of sugar, beat with a fork until desired consistency.
I think I may also do some fried apple rings with some pork later in the month.