This apple compote recipe is a versatile fruit topping bursting with caramelized apples and spice. It's a delicious addition to breakfast, lunch, dinner, or dessert!
3cupsdiced apples (roughly ½ inch), unpeeled(or peeled, if you prefer)
½cuppacked brown sugar
1teaspoonground cinnamon
Instructions
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. Makes 3 cups.
Notes
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 work well are Jonagold, Jonathan, Braeburn, Granny Smith, or Cortland.