Ingredients
Units
Scale
- 1 Medium Lemon, juiced
- 1 Tablespoon Cornstarch
- 1lb Cooking Apples*, I prefer Granny Smith and Honey Crisp
- 66 grams (1/3 Cup) Dark Brown Sugar
- 3/4 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
