This apple compote comes together in less than 20 minutes to make this tasty apple topping that everyone will love. This fresh apple compote is perfect to eat as a side dish, top pancakes or ice cream!
WHY THIS APPLE COMPOTE RECIPE IS SO GOOD
- The perfect blend of spices. Apples are made to be blended with sweet, warm spices like cinnamon, ginger, nutmeg, and cloves. This recipe cooks fresh apples with all of them, plus vanilla extract, lemon juice, and sugar to create a delicious apple compote with a beautifully balanced flavor.
- An Easy Apple Recipe. I love that you can make up this apple compote in less than a half-hour, and then use it to top vanilla ice cream, toast with cream cheese, or oatmeal. It's easier than making apple pie or applesauce for sure!
- Gluten-Free, Vegan, and Dairy Free. If you're cooking for food allergies, sensitivities, or preferences, you'll love that this recipe is TOP 8 allergy-free and made with all-natural ingredients too.
TIPS AND TRICKS FOR HOMEMADE APPLE COMPOTE
- Use firm apples to make apple compote. You want the apples to keep their shape after cooking, so be sure to choose baking apples. Here I'm using Honeycrisp and Granny Smith apples, both for their firm texture and their bright flavor.
- Using two different apples in this way gives the compote great flavor. One type of sweet apple and another more tart apple is ideal. Try crisp and flavorful Fuji, Cortland, Ida Red, or Jonathan apples too.
- There are only a few ingredients in this recipe, so be sure that they are all high-quality. Freshly squeezed lemon juice, pure vanilla extract, and the freshest apples you can find will all go a long way to making your compote perfect.
MORE DELICIOUS FALL INSPIRED RECIPES
- Pumpkin Spice Oatmeal
- Pumpkin Spice Syrup
- Caramel Apple Bake
- Air Fryer Sweet Apples
- Instant Pot Apple Butter
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- 4 cups (5-6 large apples) diced apples I used half honeycrisp and half granny smith
- ⅓ cup water
- ¼ cup brown sugar
- 2 tablespoons fresh lemon juice
- ½ teaspoon pure vanilla extract
- 1 teaspoon cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ⅛ teaspoon ground cloves
- ⅛ teaspoon salt
- Peel, core and chop your apples into ½ inch chunks.
- In a saucepan over medium heat, add the apples, water, brown sugar, lemon juice, vanilla extract, cinnamon, ground ginger, ground nutmeg, ground cloves and salt.
- Stirring occasionally, bring the mixture to a boil.
- Once boiling, return to a simmer and cook for about 10 minutes, stirring occasionally, until the apples are tender and the liquid has thickened.
- Remove from the heat. Serve warm, or transfer to a jar and store in the fridge.
- For best results, use firm apples that will hold their shape while cooking. Soft apples will break down and be more like apple butter than apple compote!
- For flavor, choose a combination of apples that are sweet and tart. I like to combine sweet Honeycrisp apples with slightly sour Granny Smith.
- You can peel all of the apples, or leave some with the skin on for more texture. It's up to you!
- Store apple compote in a sealed jar or another airtight container in the fridge for up to 1 week.
- You can also freeze this recipe for up to 2 months.
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 82Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 35mgCarbohydrates: 21gFiber: 3gSugar: 17gProtein: 0g