This simple 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 and need a simple recipe to use them up, try this easy apple compote!
It sounds fancy, but you're just gently cooking the apples with cinnamon, brown sugar, and lemon until they soften and take on the texture of apple pie filling.
You can make compote with lots of different fruits. When seasons change, try my strawberry compote recipe, cranberry orange compote, or my blueberry compote recipe!
Ingredients for apple compote
Can you believe it? You only need 4 ingredients to make this spiced apple compote recipe! And variations are plentiful, see below for some ideas.
- 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.
- 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.
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.
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.
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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.
Expert tips and tricks
- 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.
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 buckwheat crepes!
- Serve with cornmeal pancakes for a yummy Sunday brunch.
Variations
This apple compote recipe has loads of variations. Make a few different kinds to have on hand so you can mix things up!
- 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.
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.
Storage
- To store: 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.
More apple recipes
- Try an Apple Galette when you're too lazy to make pie and want something rustic, yet elegant.
- Look no further for the Best Apple Crisp Recipe, I've made it for you.
- Who can resist a Caramel Apple Upside Down Cake? No one, that's who.
- Gluten Free Apple Cake is made with ricotta and cornmeal for a gorgeous texture.
- German Apple Cake is quick and easy to make, baked in a springform pan. And it's so pretty!
Apple compote is a simple recipe that's low in calories and can be used in many ways!
- You only need 4 ingredients.
- Ready in about 30 minutes.
- Just 100 calories per serving!
- 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
Apple Compote Recipe
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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.
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.
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