This simple French apple compote recipe is an easy way to showcase fall apples. Just 4 ingredients and made in one pan! You'll have all the flavors of apple pie at your fingertips to use in lots of ways.
When fall rolls around if you find yourself with oodles of apples, you can only make so many apple crisps and apple galettes. Making compote is one of my favorite ways to use up fruit and keep it around longer, I make it year-round.
It sounds fancy, but compote is a simple French recipe for any kind of stewed fruit, be it cranberry compote or this apple version.
We're gently cooking the apples with cinnamon, brown sugar, and lemon until they soften. I like mine the texture of apple pie filling, but you can cook them down further, closer to the consistency of applesauce.
Ingredients for apple compote
- Apples: You can use pretty much any apple that's good for baking to make apple compote, you can even use a mix of different kinds in one batch. I really like Pink Lady apples for their balanced flavor, and they don't discolor as quickly as some of the others which is why I use them in my German apple cake.
- Brown sugar: Light brown sugar or dark brown sugar, whatever you have on hand.
- Cinnamon: Just ยฝ teaspoon ground cinnamon adds a ton of flavor. I like the pure mix of apples and cinnamon, but other spices can also be used.
- Lemon juice: This will balance the sweetness with a bit of tart, and help the apples keep their shape.
*Ingredients with measurements can be found in the recipe card below.
Variations
- Add other fruits: Throw in some additional fruit like dried cranberries or pears.
- Use different spices: Try adding some ground ginger, ground cardamom, or replacing the cinnamon with apple pie spice or even pumpkin pie spice!
- Try different sweeteners: If you prefer not to use refined sugar, you can sweeten apple compote with coconut sugar, maple syrup, or agave syrup.
- Add a touch of vanilla extract: If you like a rounder, less tart flavor.
How to make apple compote
Step 1: Peel and chop the apples
Use a paring knife to peel the apples, then a larger chef's knife to remove the core and dice them up.
Step 2: Simmer the apple compote
Add all ingredients to a small sauce pan and stir to combine. Place over medium low heat. The sugar will cause the apples to start releasing some of their juices.
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Once the lemon juice and apple juices in the bottom of the pan start to bubble, turn the heat down to low and cover the pan.
Let the compote simmer, stirring occasionally, until the apples are softened and beginning to get translucent, but still holding their shape. Remove from heat and serve immediately, or cool and refrigerate until ready to use.
Don't stir too much!
To keep the texture and shape of the apples, don't stir too often. The more you stir, the faster they will break down. However, if you prefer your compote to be more like applesauce, go ahead and stir like the dickens. You do you!
Expert tips
- Sweeter apples work best: If using Granny Smith apples, be advised they may not release as much juice as sweeter apples. So cut them into a smaller dice, and maybe allow a little longer for them to cook all the way through.
- Don't chop your apples too small and don't try to cook too quickly on high heat: These two things in combination will leave you with applesauce, not apple compote!
- You can add more sugar or use less: Sugar causes the apples to give up their juices and thickens them. So the more sugar you use, the more "goo" you'll have. This recipe doesn't yield a lot of liquid, it essentially lets the apples cook down and hold their shape.
- Storage and freezing: Allow to cool completely, then store apple compote in an airtight container in the refrigerator for up to 5 days. To freeze, place in freezer-safe containers (I like these silicone bags) for up to two months. Allow to thaw in the refrigerator before using. Reheat gently on low in a covered sauce pan.
How to serve apple compote
Apple compote can be served in so many different ways. Think of it as a dessert on its own, or as an accompaniment to all kinds of sweet and savory dishes.
- Top with whipped cream or a drizzle of creme fraiche and dessert is ready!
- It makes a perfect ice cream topping.
- Layer it into yogurt parfaits.
- Use it as a filling for crepes of any kind, including my gluten-free buckwheat crepes, or these Nalysnkyky Ukrainian Crepes!
- Serve with cornmeal pancakes for a yummy Sunday brunch.
FAQ
You can use almost any kind of apple for compote, but try to stick to those that are best for baking. Try Granny Smith, Gala, Pink Lady, or Honey Crisp varieties.
Compote consists of fruit that has been cooked down with a relatively small amount of sugar for a relatively short period of time. It must be refrigerated and it needs to be eaten within a few days. Jam is made with a LOT of sugar, it's cooked down for much longer, it can be canned so that it's shelf stable, and it lasts for quite a long time in the refrigerator.
More compote recipes
Debra's Details: Apple compote is a simple recipe that can be used in many ways!
- You only need 4 ingredients.
- Ready in about 30 minutes.
- Delicious way to use up extra fruit and make it last longer.
- Serve it as a dessert, or as a topping for pancakes, ice cream and more!
- It's gluten free, dairy free, and vegan.
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Recipe
French Apple Compote Recipe with Cinnamon and Brown Sugar
Ingredients
- 2 medium apples any good baking apple
- ¼ cup brown sugar light or dark
- ½ teaspoon ground cinnamon
- ½ tablespoon lemon juice
Instructions
- Use a paring knife to peel the apples, then a larger chef's knife to remove the core and dice them up.
- Add all ingredients to a small sauce pan and stir to combine. Place over medium low heat. The sugar will cause the apples to start releasing some of their juices. Once the lemon juice and apple juices in the bottom of the pan start to bubble, turn the heat down to low and cover the pan.
- Let the compote simmer, stirring occasionally, until the apples are softened and beginning to get translucent, but still holding their shape.
- Remove from heat and serve immediately, or cool and refrigerate until ready to use.
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Notes
- Don't be tempted to try to turn the heat up and cook the apples faster: You'll likely end up with apple sauce instead. The gentle heat helps the apples cook through, but not give up so much juice that they turn to mush.
- You can add more sugar or use less: Sugar causes the apples to give up their juices and thickens them. So the more sugar you use, the more "goo" you'll have. This recipe doesn't yield a lot of liquid, it essentially lets the apples cook down and hold their shape.
- To store: Allow to cool completely, then store apple compote in an airtight container in the refrigerator for up to 5 days.
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- To reheat: Place a covered saucepan over low heat and stir occasionally until warmed through.
Nutrition
Nutrition information is automatically calculated as an estimate. Calorie accuracy is not guaranteed.
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