This Easy Apple Compote is a wonderful recipe to have bubbling away on the stove when apples are in season. Simple, fresh and wholesome, this compote is a lot like a really good chunky apple sauce flavored with cinnamon and vanilla or apple pie filling. And it has so many versatile uses!
Spoon this apple cinnamon compote over pancakes, waffles or oatmeal for breakfast, serve it alongside savory pork chops for dinner or simply pour a little cream over the top or spoon over ice cream and enjoy it on its own for dessert. It’s naturally gluten-free and vegan, making it a delicious treat that just about everyone can enjoy.
This Easy Apple Compote is a must-have recipe when apples are in season. If you love fruit compotes, be sure to check out my Pear Compote, Blueberry Compote with Cardamom, Peach Compote and Strawberry Rhubarb Compote for even more delicious ways to enjoy seasonal fruit.
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Ingredients
- Apples - I am using Granny Smith apples because I like their sweet-tart flavor and the fact that they hold their shape well when cooked. But really any apple you have on hand will do.
- Water - Some compote recipes call for apple cider as the cooking liquid, but I prefer water. Once the apples cook down, the compote made with water has a more pure apple flavor than one made with cider.
- Cinnamon - This warm spice is always delicious with apples!
- Brown sugar - Adds sweetness and a subtle caramel-y flavor.
- Vanilla bean - If you don't have a vanilla bean on hand, use 1 teaspoon of vanilla extract instead.
- Salt - helps round out all of the flavors in this recipe.
- Lemon juice - adds a little acidity to bring everything together.
See the recipe card below for exact amounts and detailed instructions.
Variations
- Cranberry - Add a handful of fresh or dried cranberries for a delightful sweet/tart combination.
- Ginger - Add a teaspoon of grated fresh ginger or ½ teaspood ground ginger for a zing of bright ginger flavor.
- Cardamom - Add ½ teaspoon ground cardamom for a more Nordic-flavored compote.
- Pear Apple Combination - Replace half of the apples with pears.
How to Make Apple Compote
- Step 1: Peel, core and chop the apples into ½ inch size pieces.
- Step 2: Combine all of the ingredients (except the lemon juice) in a large saucepan and cook over medium heat until the sugar melts and the mixture begins to bubble.
- Step 3: Reduce the heat to low and continue to cook, stirring occasionally, until the apples are tender but not completely falling apart, about 20 minutes. If the mixture becomes too dry, simply add a tablespoon or two of additional water and continue cooking as directed.
- Step 4: Remove from the heat. Add a splash of lemon juice and cool slightly. Enjoy warm or cool to room temperature and store in a tightly sealed container in the refrigerator until ready to use.
Expert Tips
- Be sure to stir the compote occasionally as it cooks to help it cook evenly and to prevent any scorching on the bottom of the pan.
- Add a tablespoon or two of additional water if the mixture is becoming too dry as it cooks.
Recipe FAQs
Apple compote is best stored in the refrigerator in a tightly sealed container.
This apple compote will keep for about a week tightly sealed in the refrigerator. Freeze according to the directions below for longer storage.
Yes! You can freeze apple compote for up to three months in tightly sealed freezer-safe containers or storage bags. Simply thaw overnight in the refrigerator and it will be ready to use.
Absolutely! Feel free to substitute 1 teaspoon of vanilla extract for the half of a vanilla bean.
A compote is a fruit preserve that is cooked slowly over low heat in a sweet syrup. Typically compotes are not as sweet as jams or preserves and are more rustic in appearance, perhaps with some of the chunks of fruit remaining intact.
A firm baking apple is nice if you want your compote to have some structure to it rather than be like an apple sauce in texture. Granny Smith, Braeburn, Jonathan, Fuji or Gala are all good options for this recipe.
Yes, fresh compotes such as this one aren't meant for shelf storage like jam or preserves. It will need to be refrigerated or frozen.
How to Serve Apple Compote
Once you have a batch of warm apple compote on the stove or a jar of compote in the fridge, the options are endless. A few suggestions:
- Layer it with skyr or Greek yogurt and Cardamom Granola for a Homemade Granola and Yogurt Parfait (this is SO good….like apple crumble for breakfast)!
- Spoon on top of a Norwegian Waffles with some whipped cream.
- Use as a filling for Swedish pancakes.
- Stir into your morning oatmeal with a drizzle of whole milk or cream.
- Use it as a filling for scones or crumble bars.
- Puree in a food processor and use in place of store bought apple sauce in baking recipes (like these AMAZING baked apple donuts)!
- Spoon on top of ice cream (so simple and delicious).
- Possibly the easiest idea of all....drizzle warm compote with a little heavy cream and eat it with a spoon (yes, sometimes easiest is best).
- Crispbread, crackers or toasted English muffins + cream cheese + compote = tasty and easy breakfast or afternoon snack.
Related Recipes
Looking for other delicious Scandi-inspired apple recipes? Give these a try:
If you tried this Apple Compote recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it goes in the comments below. I love hearing from you!
Recipe
Easy Apple Compote
Ingredients
Instructions
- Combine the apples, brown sugar, cinnamon, salt, vanilla bean paste (and the pod) and water together in a medium saucepan. Bring to a simmer over medium heat and then reduce the heat to low. Cook until the apples are tender but haven’t completely lost their shape, about 20 minutes, stirring occasionally. If the mixture becomes too dry while it is cooking add another couple of tablespoons of water and continue cooking as directed.
- Add a squeeze of lemon juice and stir to combine. Serve warm or allow the mixture to cool completely before transferring to an airtight container for longer storage in the refrigerator. The compote will last for about 1 week in the fridge. Freeze for longer storage (up to 3 months).
Notes
- Be sure to stir the compote occasionally as it cooks to help it cook evenly and to prevent any scorching on the bottom of the pan.
- Add a tablespoon or two of water if the mixture starts to become too dry before the apples are tender.
Bob says
Came out well thanks
Kristi says
So easy and delicious. A favorite fall staple in my kitchen!