Tender apple pieces and warm cinnamon give this easy apple compote the cozy flavor of apple turnover filling. It's one of my favorite ways to make a few simple apples feel like a treat. Ready in 15 minutes.
A quick look at apple compote
- My take. I’m the person who eats the apples out of the pie and leaves the crust behind, so this is an easy favorite for me.
- Diet. Vegan, plant-based, and dairy-free.
- Why you'll love it. Warmly spiced apple filling and a sauce that’s just sweet enough and still a little tart. Use one kind of apple or mix a few, then adjust the sweetener to your taste.
Fall is my favorite time to make apple compote, though it's good year-round. I'm probably just more in an apple kind of mood when I'm making pumpkin chai lattes and pumpkin mug cake.
When my kids were little, apple picking at the orchard was always an event. We’d fill up our baskets, convinced we could never have too many apples. They became cinnamon applesauce, apple smoothies, apple pies, apple crisp, apple turnovers, even apple raisin stuffing (I was always finding ways to use them up).
I use this apple topping much like my mixed berry sauce. Both are delicious spooned over a yogurt bowl or banana ice cream, and especially good with dairy-free banana pancakes.
Ingredients & substitutions
- Apples. I like Granny Smith with Honeycrisp or Fuji. Granny Smith adds tartness, while Honeycrisp balances it with sweetness. Four apples of one variety work, too, just taste the compote before adding additional maple syrup. McIntosh softens and breaks down more, so use it if you like a saucier texture.
- Sweetener. Maple syrup gives the apples a warm sweetness, but brown sugar works too.
- Spices. Cinnamon and a touch of nutmeg are all you need for a classic flavor. You can also try a little ginger, a tiny pinch of cloves, or some orange zest while the apples cook. A little vanilla stirred in at the end is nice, too. Start small with the stronger spices, especially cloves.
See the recipe card for the full ingredient list.
How to make apple compote
- Step 1: Cut the apples into similar-sized pieces and add them to the saucepan with the water, maple syrup, cinnamon, nutmeg, and salt.
- Step 2: Partially cover the pan, bring the liquid to a light boil, then lower the heat.
- Step 3: Stir in the cornstarch slurry and simmer until the sauce thickens.
When I'm making fruit compote for a brunch board, I like to add oat bran muffins, thick slices of dairy free banana bread, and sliced fruit with creamy vegan fruit dip. Little yogurt parfaits with granola are great too. Side note: Warm pineapple peel tea makes a nice, cozy drink alongside it.
Tested tips
- You can cut the apples into larger pieces if you like, just keep them about the same size so they cook evenly. They’ll need to simmer a touch longer, so keep the heat gentle and check them as they cook. A hard boil or overcooking can make the apples mushy or fall apart.
- More often than not, I peel the apples for a softer, more even texture, but you can leave the peels on.
One of my favorite ways to use this apple compote is in a homemade vegan yogurt bowl. I am a bit obsessed with this vegan yogurt, but any will do. Top with this apple topping and walnuts or pecans. It's so, so good (and incredibly easy!).
Fruit compote also works really well for meal prep or batching. It makes breakfast really easy (and so delicious). You can spoon it over all kinds of things, like waffles, high-protein chia pudding, banana bread overnight oats, and steel-cut oats.
Apple compote FAQs
No, applesauce is usually mashed or puréed until smooth. In apple compote, the apples stay in tender pieces with a spoonable sauce coating them.
Both. It’s really good warm over pancakes, French toast, or oatmeal, and chilled compote is easy to spoon over yogurt or chia pudding.
Try apple compote with these favorites
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📖 Recipe
Easy Apple Compote
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Ingredients
- 1 pound fresh apples, (about 4 medium), peeled and cut into ½-inch pieces, I like 2 Honeycrisp and 2 Granny Smith
- ¼ cup water
- 3 tablespoons maple syrup, or to taste
- ¾ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- pinch of salt
- 1 teaspoon cornstarch
- 1 tablespoon cold water, for the slurry
Instructions
- Add the apples, water, maple syrup, cinnamon, nutmeg, and salt to a medium saucepan.
- Partially cover the pan and heat over low until the liquid comes to a light boil. Lower the heat to a gentle simmer and cook for about 8 minutes, stirring gently once or twice, until the apples are just tender but still hold their shape. The timing may vary depending on the apple variety and the size of the pieces.
- In a small bowl, stir the cornstarch into the cold water until smooth. Stir it into the apples and simmer briefly, until the sauce thickens and looks glossy. Remove from the heat.
Video
Notes
- Apples: A mix of Granny Smith and Honeycrisp or Fuji gives you a nice balance of tart and sweet. Peel for the softest texture, or leave them on if you don’t mind them in the finished compote.
- Cut the apples into similar-sized pieces so they cook evenly. Larger pieces will need more time; keep the heat gentle so the smaller pieces don’t get too soft.
- Butter: A small pat of Earth Balance vegan butter stirred in at the end makes it richer and more dessert-like.
- The cornstarch slurry thickens the apple juices into a glossy sauce. Add it after the apples are tender. You can leave it out, but the compote will be looser and more syrupy.
- Storage: Let the compote cool, then refrigerate it in an airtight container for up to 4 days. It thickens as it chills. To reheat it, simmer it gently on the stove, stirring in a splash of water if you’d like to loosen the sauce.
Nutrition
Julie Gaeta is a plant-based recipe creator, certified Integrative Nutrition Health Coach, and mom of nine who's been plant-based for over 20 years. She's cooked approximately 4,382 pots of beans and can't vacation without her juicer and pasta pot. Her work has been featured in HuffPost, Yahoo, YourTango, and other major outlets. She helps others simplify wellness and feel good again through her blog, coaching, and weekly newsletter.
Julie Gaeta says
This is easily one of my favorite sweet treats. I love keeping a jar in the fridge for an easy yogurt bowl or a little something sweet after dinner.