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This simple and easy apple compote has so many uses in both sweet and savory dishes. For breakfast, it makes an excellent pancake or waffle topping. It would be perfect on these cinnamon oatmeal pancakes or these cinnamon sugar waffles. It tastes fabulous on peanut butter toast or stirred into oatmeal. You can use it as a yogurt topping or use it as a base for a yogurt parfait or add it as a topping to a smoothie bowl. For dinner, it works well with pork chops or pork roast.
This recipe is featured in our lineup of easy sweet breakfast recipes. Check them out!
What You’ll Love About This Recipe
Ingredients
- 3 cups apples Peeled and chopped. The best apples to use for this recipe are Gala, Fuji or Honey Crisp.
- 1 tablespoon brown sugar. Light or dark. For a sugar-free version, substitute Swerve brown sugar replacement. We have used it for this recipe, and it turned out great!
- 1 tablespoon lemon juice. Fresh squeezed.
- ¼ teaspoon sea salt. Or ⅛ teaspoon of table salt.
How to Make it
Step 3. Remove from heat and stir in salt. Set aside and allow to cool.
Equipment
You will need a medium non-reactive saucepan to make this recipe. A non-reactive pan is one made of stainless steel, glass, or ceramic. Because apples and lemon juice are acidic, it’s best to use a non-reactive pan. What do we mean by non-reactive? A non-reactive pan is one that will not react with acidic ingredients and give the food a metallic flavor. Pans made of aluminum, cast iron, or copper can react with acidic ingredients and give the food a metallic flavor. We definitely don’t want that in our compote!
Storage
Any leftovers will keep in an airtight container in your fridge for up to 2 weeks. Because we are not taking it through the canning process, it is not pantry stable. It will have to be stored in the refrigerator. If you do want to can it, please follow this helpful tutorial for water bath canning from A Modern Homestead. The beauty of water bath canning is that it does not require any special equipment. Once it is taken through the canning process, you can store it in your pantry.
You can also freeze it. Allow it to cool completely. Place it in a mason jar with a lid and allow a 1 inch gap at the top for expansion. Tightly seal the lid and place it in your freezer. It will keep in your freezer for up to 3 months. When you’re ready to use it, thaw it in your refrigerator.
Variations
- Cranberry Apple Compote. Add 1/2 cup washed whole cranberries to the saucepan along with the other ingredients and cook as instructed.
- Pear Apple Compote. Peel and chop 1-2 of your favorite pears and add them to the saucepan along with the rest of the ingredients. Cook as instructed. We like Bartlett. Bartlett pears are ripe when they turn yellow at room temperature. We highly recommend that you wait until they are fully yellow for this recipe. That is when they are sweetest!
- Blackberry Apple Compote. About five minutes before the end of the cooking process, carefully stir in 1/2 to 3/4 cup of fresh blackberries. We don’t want these to get too soft and give off too much of their juice, so it’s best to wait until near the end of the cooking process.
- Cinnamon Apple Compote. Stir 1/2 teaspoon of ground cinnamon in with other ingredients and cook as instructed.
Related Recipes
More compote, syrup and apple recipes to make!
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Apple Compote
Equipment
Ingredients
- 3 cups apples Peeled and chopped. The best apples to use for this recipe are Gala, Fuji or Honey Crisp. Three medium size apples will yield about 3 cups of chopped apples.
- 1 tablespoon brown sugar Light or dark.
- 1 tablespoon lemon juice Fresh squeezed.
- ¼ teaspoon sea salt Or ⅛ teaspoon of table salt.
Instructions
- In a medium non-reactive pan saucepan (stainless steel, glass, or ceramic), combine the apples, brown sugar and lemon juice over medium heat.
- Bring to a simmer and cook for 10-15 minutes until the apples are tender.
- Remove from heat and stir in salt. Set aside and allow to cool.
Notes
Nutrition
