Soft apples can sit on porridge in the morning and beside yogurt after dinner. The useful version is not necessarily a smooth purée; a few tender chunks give the spoon something to find.
Peel and core three apples if desired, then cut into even pieces. Put in a small pan with two tablespoons water and a pinch of cinnamon. Cover and cook gently, stirring occasionally, until the apples soften. Add more water only if needed to prevent catching.
Taste and sweeten modestly if the apples are sharp. Different varieties break down at different speeds, so stop when the texture suits you. Leave uncovered briefly if there is too much liquid.
Serve warm or cool and refrigerate promptly for later use. Do not expect a cooked apple topping to be shelf-stable simply because it contains sugar; this is a kitchen dish, not a tested preserving recipe.