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Apple compote is a sweet condiment that adds cozy fall vibes to oatmeal, baked goods, ice cream, and more. It’s easy to make, spiced with cinnamon, and tender simmered apples make it delectable!
Unlike its spreadable cousin apple butter, an apple compote keeps its larger apple chunks rather than pureeing or mashing them smooth, giving you tender apple pieces in every bite.
And in contrast to its other cousin (it’s a big family and reunions get weird), applesauce, it’s sweeter and more syrupy—the flavor is more sassy than your average applesauce too.
And if you’re thinking, “I wonder if this nerd has any other compote recipes”, check out my peach compote!
Ingredient Notes
- Apples – The apples we usually use for baking—Granny Smith, Fuji, Braeburn, Pink Lady—are also excellent for making compote. Feel free to mix and match!
- Sugar – Use a combination of white sugar and brown sugar. Brown sugar adds a cozy caramel note.
- Water
- Lemon juice – If possible, I recommend fresh lemon juice, which has a brighter flavor than bottled.
- Ground cinnamon – You could use apple pie spice, cardamom, or a few pinches of cloves, but I also love the flavor of pure cinnamon.
- Vanilla extract
How to Make Apple Compote
*I’ll walk you through it here with some photos and tips, and you’ll also find a printable recipe card at the bottom of the post with exact measurements, etc. You can also click “jump to recipe” to skip down.
Prep the apples by peeling them if you’d like, then slice or cube them. (Cubes will add a little more texture than slices, which cook up softer.)
Add all the ingredients to a heavy saucepan. Bring the mixture to a boil; boil for a minute, stirring often.
Lower the heat to medium and simmer for 30 to 40 minutes, stirring often. Add more water as needed to keep the apple compote from burning.
Cool and store or serve.
Storage
Refrigerate: Store fully cooled apple compote in an airtight container in the refrigerator for up to 1 week.
Freeze: You can also freeze the compote for later use. Transfer it to a freezer-safe container and store it in the freezer for up to 3 months.
Serving Suggestions
Breakfast: Spoon warm apple compote over your morning oatmeal, croissant bread pudding, or whole wheat waffles. It’s also great for layering into a yogurt parfait with granola, or you can use it for toast.
Dessert: Top vanilla ice cream, pound cake, or cheesecake with apple compote to take them to the next level.
Savory dishes: Serve it with roasted pork, chicken, or even as a topping for brie, cheddar, and other cheeses to add a sweet contrast to savory foods. Try it in lieu of the garlic in our baked brie with garlic.
If you like applesauce with your pork chops, just wait until you try them with this apple compote recipe!
Misc.: You can also use it in our apple pie egg rolls or apple pancakes.
Pro Tips/Recipe Notes
- You can completely leave the sugar out if a) you want to b) your apples are exceptionally sweet.
- If you’re going apple picking this fall, apple compote is a fun way to experiment with the different types of apples you pick. Instead of using a single variety, use a few!
- Prefer a smoother compote? Mash the apples slightly with a potato masher or the back of a wooden spoon during the simmering process.
- A splash of brandy or bourbon will add some depth to this apple compote—this is so good served warm on ice cream!
- Make sure you keep an eye on the compote as it cooks; if all the water cooks off, it will start to burn. Add more water a little at a time as needed throughout the simmering process.
Prevent your screen from going dark
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Peel the apples if desired.
4 cups apples, sliced or cubed
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Thinly slice the apples or chop into cubes ~1/2 inch in size.
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In a heavy-bottomed saucepan, add all ingredients. Stir to combine.
2 tbsp white sugar, 1 tbsp brown sugar, 1 1/4 – 1 1/2 cups water, 1 tsp lemon juice, 1 tsp ground cinnamon, 1 tsp vanilla extract
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Bring mixture to a boil for 1 minute, stirring often.
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Reduce temperature to medium and allow the mixture to simmer until softened (~30-40 minutes), stirring often so that it doesn’t burn.
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Add additional water 1 tbsp at a time as needed to prevent mixture from burning.
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Cool and serve.
- The amount of water needed will depend on how juicy your apples are. Start with the recommended amount, and add more during the cooking process as needed.
- Makes ~3.5 cups
- You do not need to peel the apples, but you can if you prefer a skinless texture.
Serving: 0.5cupCalories: 104kcalCarbohydrates: 25gProtein: 1gFat: 0.4gSaturated Fat: 0.03gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.1gSodium: 22mgPotassium: 198mgFiber: 3gSugar: 22gVitamin A: 504IUVitamin C: 7mgCalcium: 14mgIron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
