Apple Compote
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!
Ingredients
- 4 cups 5-6 large apples diced apples I used half honeycrisp and half granny smith
- 1/3 cup water
- 1/4 cup brown sugar
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon pure vanilla extract
- 1 teaspoon cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground cloves
- 1/8 teaspoon salt
Instructions
- 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.
Notes
- 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.