Can’t get enough apples? Here’s a super easy apple compote recipe – perfect for topping all your dessert and breakfast favorites.
If you're wondering what a compote is its fruit that has been cooked with some sweetener, usually sugar or honey. Apple compote is with larger not too soft chunks of apple, while apple sauce is made of very soft, smashed down apples. I based this recipe on my strawberry compote recipe that we all adore. And don't miss my mixed berry compote or cherry sauce.
Let's get to the recipe
Ingredients
For this delicious fruit topping you will need:
- Cooking Apples. I prefer Granny Smith Apples or Honey Crisp Apples, I like to do a combo! Pink Lady and Gala are also great options! But you can use any cooking apple, to help ensure the apples don't turn to mushy texture.
- Dark Brown Sugar. You can most certainly use granulated sugar or light brown sugar, I prefer the flavor of dark brown sugar. The extra molasses I think pairs beautifully with the cinnamon and apples. You could also try honey or maple syrup instead of the sugar.
- Ground Cinnamon. I like the flavor the cinnamon gives to the apples, you could also add some other warm spices like ground nutmeg, ginger or allspice.
- Lemon. You will first use the zest of the lemon then the juice of the lemon. The juice helps create the slurry which will thicken the juices. Overall the lemon brightens the flavors.
- Cornstarch. This litte star thickens the juices into more of a syrup. You'll first mix the cornstarch with the lemon juice to create a slurry. When you cook the cornstarch let the mixture cook for at least a minute to ensure the cornstarch flavor cooks out.
For ingredient quantities please reference the recipe card below. On the recipe card there is a button for US or M (Metric) measurements.
Instructions
Zest the lemon and set aside. In a small bowl mix together the cornstarch and lemon juice.
Peel, core and dice apples into similar size chunks. Keep in mind smaller chopped apples will cook quicker and larger pieces of apples will take longer to cook!
In a large pot or saucepan over medium heat cook together the apple, sugar, cinnamon, and lemon zest. Make sure to stir frequently. You want the apples to to simmer so most of their juices are released but you don't want to soften the apples too much or you will end up with apple sauce.
After 4-6 minutes once the juices of the apples have been released mix in the cornstarch slurry and cook for another minute to two to cook out the cornstarch flavor and thicken the juices to sauce. Take off of the heat.
Let the apple compote cool then store in an airtight container in the refrigerator for up to a week. Delicious on top of yogurt, ice cream, waffles, cake filling etc.
What to use apple compote on?
Breakfast
- Yogurt- this make a great yogurt parfait
- Oatmeal
- Pancakes or Crepes
- Waffles
- French Toast
Dessert
- Cake filling
- Trifle
- Vanilla Ice Cream
- Pudding
This is also great on pork chops! Or a pork sandwich!
FAQ and Tips for Success
You can use slices of apples or down to small diced apples. Just keep in mind larger slices of apples will take longer to cook than small diced apples.
If you want more of an apple pie style filling thickness then mix one tablespoon of cornstarch with a splash of water or lemon juice to create a slurry. Then add that to the apples cooking and make sure to keep the mixture cooking for at least one full minute longer to cook out any cornstarch flavor.
Store the apple compote in an airtight container in the refrigerator for up to one week.
Once the apple compote is done cooking let it cool completely then transfer to a freezer safe storage container and freeze for up to a month. Let thaw in the refrigerator overnight.
More apple recipes
- Apple Bread Pudding
- Puff Pastry Apple Tart
- Caramel Apple Dump Cake
- Apple Frangipane Tart
- Apple Cider cake
★★★★★ Please let me know if you make this recipe by leaving a star rating and comment below!
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PrintApple Compote
Can’t get enough apples? Here’s a super easy apple compote recipe – perfect for topping all your dessert and breakfast favorites.
- Total Time: 15 Minutes
- Yield: 1 ½ Cups Compote 1x
Ingredients
- 1 Medium Lemon, juiced
- 1 Tablespoon Cornstarch
- 1lb Cooking Apples*, I prefer Granny Smith and Honey Crisp
- 66 grams (⅓ Cup) Dark Brown Sugar
- ¾ Teaspoon Ground Cinnamon
Instructions
- Zest the lemon and set aside. In a small bowl mix together the cornstarch and lemon juice.
- Peel, core and dice apples into similar size chunks.
- In a large pot or saucepan over medium heat cook together the apple, sugar, cinnamon, and lemon zest. Make sure to stir frequently. You want the apples to to simmer so most of their juices are released but you don't want to soften the apples too much or you will end up with apple sauce. After 4-6 minutes once the juices of the apples have been released mix in the cornstarch slurry and cook for another minute to two to cook out the cornstarch flavor and thicken the juices to sauce. Take off of the heat.
- Let the apple compote cool then store in an airtight container in the refrigerator for up to a week. Delicious on top of yogurt, ice cream, waffles, cake filling etc.
Notes
*Cooking Apples: Granny Smith, Honey Cirsp, Fuji, Gala, Braeburn, Cortland
- Prep Time: 5 Minutes
- Cook Time: 10 Minutes
- Category: Dessert
- Method: Cook
- Cuisine: American
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