Easy Apple Compote

Tender apple pieces simmer with maple syrup, cinnamon, and nutmeg, then thicken into a glossy, apple-turnover-style sauce.

Prep Time: 5

Cook Time: 10

Total Time: 15

Course: Breakfast, Dessert, Sauces

Cuisine: American

Servings:

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

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.

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.