Apple compote with cinnamon will have tantalizing autumn scents wafting through your kitchen! This versatile compote is a delicious addition to breakfast, lunch, dinner, or dessert!
We Michiganders don’t have to travel far to find apple orchards. I estimate there are at least four or five apple orchards within a ten mile radius of my home. In fact, we have several apple trees right in our backyard!
So it’s only natural that I’m bringing you this delicious apple compote recipe. I always have a ready supply of crisp red apples in my fridge. They’re so good eaten fresh but I think that they’re even a little bit better cooked, especially with a healthy dash of cinnamon. Apple cinnamon, cinnamon apple, a match made in heaven, don’t you think?
I just love this cooked apple compote with cinnamon. It’s very easy to make and you’ll see there are so many ways to use it. It’s perfect for pancakes and so much else!
About this Apple Compote:
So easy to prepare, you’ll have this ready to serve in 20 minutes or less, and most of that time is hands off.
Melt a couple of tablespoons of butter in a small skillet, add chopped apples, peeled or not peeled (your preference), brown sugar, and cinnamon and simmer, stirring occasionally, until the apples are tender, 15 minutes or so.
I used a combination of Honeycrisp and Gala apples but any flavorful apple will work. I like apples that stay a little firm when cooked, such as Honeycrisp, Gala, Jonathan, Granny Smith, or Cortland. Use your favorite variety. If you prefer a compote that is more like applesauce, use a softer apple variety.
This apple compote with cinnamon is delicious as a topping for pancakes, warm and sweet with the slight tartness of the apples shining through.
But don’t stop there! This versatile apple compote would elevate a humdrum bowl of oatmeal or other cooked cereal. Just swirl it on top and enjoy the extra flavor it brings. Or add it to your morning yogurt or make it part of a yogurt breakfast bowl with crunchy granola added.
How about lunch? Spread a little apple compote on a sandwich with deli turkey, cheddar, watercress, and a hint of stoneground mustard. Or dollop it on a bowl of butternut squash soup.
Imagine dinner with pork roast or pork chops, nestled on the plate with apple compote, mashed sweet potatoes, and roasted green beans. The apples and cinnamon perfectly complement the rich flavor of the pork.
Or think of apple compote as dessert: a spoonful or two on cinnamon ice cream and a sprinkling of crunchy oat topping (yum! just like apple crisp!) or top a plain yellow cake with apple compote and a dollop of whipped cream. Add apple compote to a bowl of homemade vanilla pudding for a simple yet elegant dessert.
How to make this easy compote your own:
- Cinnamon is a must but you could also add nutmeg, cardamom, ginger, or allspice. Try fresh grated ginger or even a splash of lemon juice.
- If you prefer a compote that is more like applesauce, use a softer apple variety, like McIntosh, or continue to cook until it is softer.
- If you’re not a fan of apple peels, feel free to remove them. I like the color, texture, and nutrition they add, but this compote will be delicious with or without them.
- You could add other fruits. I love blueberries cooked into this compote! Cherries, chopped pear, or raisins would be so delicious, too.
Reheating and Storage Tips
If you make the apple compote ahead or simply have some left over, put it into a covered container and store it in the fridge. You can reheat it gently on the stove or in the microwave. It’s delicious at room temperature, too.
How long does apple compote keep?
Kept in the fridge in a covered container or bowl, this apple cinnamon compote should last five days. I bet it won’t hang around that long, though!
Can you freeze fruit compote?
We like to go an apple orchard and pick a bushel (or two!) of apples. Then we wonder what to do with all those apples! Making and freezing apple compote would be a great way to preserve apples to use later in the year. Simply make the compote, cool it, and put it into small freezer containers. Thaw overnight in the fridge for best results.
Love the idea of fun pancake toppings?
Me too, I’m a toppings girl through and through! Try these ideas next time you have pancakes:
- 2 tablespoons unsalted butter
- 3 cups diced apples (roughly ½ inch), unpeeled
- ½ cup packed brown sugar
- 1 teaspoon ground cinnamon
- Melt butter In large skillet over medium high heat.
- Add apples and brown sugar. Continue to cook over medium high heat for 15 minutes, or until apples are softened, stirring occasionally.
- Stir in cinnamon.
- Serve over pancakes, cooked oatmeal, vanilla ice cream, or pudding.
- This apple cinnamon compote can be made ahead and stored in a covered container in the refrigerator for up to one week. Reheat gently until warm, if desired.
- To freeze, put in freezer containers and freeze for up to 2 months. Thaw in refrigerator overnight for best results.
- I used a combination of Honeycrisp and Gala. Other varieties that would work well are Jonagold, Jonathan, Braeburn, Granny Smith, or Cortland.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
Husband’s take: Ben is all about this compote, especially on pancakes.
Changes I would make: None! But have fun adding other fruits or seasonings.
Difficulty: Very easy.