Easy Apple Compote

This apple compote recipe is a versatile fruit topping bursting with caramelized apples and spice. It’s a delicious addition to all of your favorite fall recipes!

Easy Apple Compote

Living in Michigan, we don’t have to travel far to find apple orchards. So, with apple season in full swing, I’m bringing you this delicious apple compote recipe! Crisp red apples are delicious when they’re cooked, especially with a generous amount of cinnamon and butter. Of all the easy apple recipes to make this fall, this homemade apple compote is a must-try. Apples and cinnamon are a match made in heaven, don’t you think? This compote is fall in a frying pan!

More About This Recipe

• Quick and easy. Have this spiced apple compote ready to serve in 20 minutes or less, without breaking a sweat.
• One pan. There’s no fancy equipment needed, here. While the photos show a cast iron skillet, any type of skillet is fine as long as it’s large enough to hold all of your apples! Even a saucepan will work.
• Versatile. This cinnamon apple compote is the ultimate fall topping. You’ll find so many ways to use it! It’s the perfect finishing touch for pancakes and oatmeal, savory meat dishes and sandwiches, and so much more.

Are Applesauce and Apple Compote the Same?

Apple compote is made with apple chunks (either peeled or unpeeled) that have been simmered until tender but still with discernible pieces of apple.

Applesauce is consists of apples that have been cooked until they are very soft. Sometimes the sauce is pressed through a food mill or puréed; sometimes it’s left in a more chunky form. Try my crockpot applesauce or Instant Pot applesauce.

Ingredient Notes

You can make this perfect apple compote with only 4 ingredients, detailed below. Don’t forget to scroll down to the printable recipe card near the end of the post. It has complete instructions with measurements and nutrition information.

• Apples – I use a combination of Honeycrisp and Gala apples but any flavorful, firm apple will work. Other varieties that stay a bit firm when cooked are Jonathan, Granny Smith, or Cortland. Use your favorite variety. If you prefer a compote that is more like applesauce, use a softer apple variety. 
• Butter – Choose unsalted if you have it but salted is okay, too. Stay away from margarine or butter spreads.
• Brown Sugar – Either dark or light brown sugar is fine. Even white sugar is okay but brown sugar gives the apples more of a caramel flavor.
• Cinnamon – The perfect spice to go along with buttery sautéed apples!

How To Make Apple Compote

Making your own apple compote is easy as can be. All it takes is a few minutes to simmer the ingredients in a skillet (and your house will smell amazing).

• Combine. Melt a couple of tablespoons of butter in a medium-sized skillet. Add chopped apples (peeled or unpeeled, your preference), brown sugar, and cinnamon.
• Cook. Saute the apples, stirring occasionally, until the fruit is tender, about 15 minutes or so. Keep the apples warm until you’re ready to use them. Scroll down for tasty serving suggestions and ways to use your apple compote!

Tips for Success

Here are a few quick tips to keep in mind when making apple compote from scratch:

• Chop the apples into even-sized pieces. This way the apples cook evenly. You can adapt the size of your apple chunks to your preference.
• If you’d prefer a natural sweetener, in place of the sugar in this recipe, use honey or maple syrup instead.
• Adjust the thickness. The melted butter and sugar need time to thicken into a sweet syrup. If your apple compote seems a little too juicy, continue cooking it for a few more minutes to allow more of the juices to evaporate.

FAQs

Recipe Variations

There are plenty of ways to change this simple and delicious apple compote recipe. Try these ideas:

• Add different spices. Cinnamon is a must but you could also add nutmeg, cardamom, ginger, or allspice. If you have apple pie spice mix, that’s perfect! Try freshly grated ginger or even a splash of lemon juice.
• Make it more “saucy.” If you prefer a compote that is more like applesauce, use a softer apple variety, like McIntosh, or continue to cook until the apples are softer. 
• Peel the apples. 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 is delicious with or without them.
• Add other fruits. I love blueberries cooked into this compote! Cherries, chopped pears, or raisins are so delicious, too. 

How To Serve Apple Compote

Breakfast: This apple compote is one of our favorite toppings for pancakes (try it on buckwheat pancakes or quinoa pancakes, too). It’s a great way to elevate a bowl of Instant Pot steel cut oats or yogurt with granola. Just swirl it on top and enjoy the extra flavor it brings. 

Side: Apple compote pairs well with the rich flavors of pork roast or pork chops. For an easy lunch, spread a little apple compote on a turkey sandwich or dollop it on top of butternut squash soup.

Appetizer: Compote makes a great addition to a charcuterie board. Serve it in a small bowl with a spoon, or drizzle it over a block of softened cream cheese.

Dessert: Serve warm apple compote over cinnamon ice cream with a sprinkling of crunchy oat topping  (yum! just like apple crisp!).Top a slice of apple spice cake with apple compote, whipped cream, and a drizzle of homemade caramel sauce.

Make-Ahead Tip

Get a head start on your compote by chopping up the apples up to one day ahead. Store them in a covered container or resealable bag in the refrigerator. Don’t worry if they turn a bit brown. Once they are cooked, the brown color will disappear. The next day, cook the compote; it will be ready to eat in about 15 minutes. Keep reading for more details on storing and freezing your cooked apple compote.

How to Store and Reheat

• Fridge. This apple compote will last for up to 5 days in the fridge. Store any leftovers in a covered container.
• Freezer. Making and freezing apple compote is a great way to preserve apples to use later in the year! Cook a big batch of compote, cool it, and put it into small freezer containers, or “souper cubes”, and freeze for up to 3 to 4 months. Thaw overnight in the fridge for best results.
• Reheat. Gently warm the compote on the stove or in the microwave. It’s delicious at room temperature, too.