I made a deceptively simple apple compote seasoned with cinnamon, nutmeg and ginger that works beautifully as Apple Toppings for everything from yogurt to roasted pork.

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I love that a tiny pot of simmered apples and brown sugar turns plain things into something almost fancy, and yet it barely takes any effort. My Easy Apple Compote Recipe With Cinnamon And Brown Sugar feels gourmet when you spoon it out, but it’s the same few minutes again and again.

I’ve used it where an Apple Pie Sauce Recipe would usually step in, and sometimes to add depth as a quick Cinnamon Apple Filling, and it never fails to surprise people. It’s one of those simple hacks I keep coming back to, because it keeps tasting better than it should.

Ingredients

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Apples: rich in fiber and vitamin C, sweet-tart, good for digestion and texture
Brown sugar: adds caramel sweetness and moisture, mostly simple carbs so use modestly
Cinnamon: brings warm spice and depth, has antioxidants, tiny calorie impact
Lemon juice: brightens flavor, adds tang and vitamin C, helps balance sweetness
Butter (optional): gives richness and silkiness, adds fat for mouthfeel, optional for diet
Cornstarch (optional): thickens without changing flavor, mostly neutral carb, use sparingly
Vanilla extract (optional): adds warm floral sweetness, very little calories, rounds out flavors
Nutmeg: gives warm nutty notes, potent so a little goes a long way
Pinch of salt: enhances overall flavors, brings out sweetness and spice

Ingredient Quantities

4 medium apples (about 1 1/4 lb / 550 g), any sweet-tart variety

1/4 cup packed light brown sugar (50 g)

1/3 cup apple juice or water (80 ml)

1 tablespoon fresh lemon juice

1/2 teaspoon ground cinnamon

1/4 tsp ground nutmeg

1/4 teaspoon ground ginger

Pinch of salt, about 1/8 tsp

1 tablespoon unsalted butter (optional)

1/2 teaspoon vanilla extract (optional)

1 teaspoon cornstarch (optional)

How to Make this

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1. Peel, core and cut the 4 apples into 1/2 inch pieces so they cook evenly, you can leave the peels on if you want more texture and color.

2. In a medium saucepan combine the apple pieces, 1/4 cup packed light brown sugar, 1/3 cup apple juice or water, and 1 tablespoon fresh lemon juice.

3. Add the spices and salt: 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, 1/4 teaspoon ground ginger and a pinch of salt. Give it a quick stir to mix everything.

4. Bring the pan to a gentle simmer over medium heat, then lower to medium-low so it bubbles softly. Cook, stirring every few minutes, for about 10 to 15 minutes until the apples are tender but still hold some shape.

5. If you want a chunkier compote, mash a few pieces lightly with a fork or the back of a spoon, if you want it smoother, press more while it cooks but do it gently so it doesn’t get gluey.

6. For a glossy richer finish stir in 1 tablespoon unsalted butter and 1/2 teaspoon vanilla extract near the end of cooking, let it melt and blend in. These are optional but they really make it taste more gourmet.

7. If you prefer a thicker sauce, mix 1 teaspoon cornstarch with about 1 tablespoon cold water to make a slurry, then whisk that into the simmering compote and cook 1 to 2 more minutes until it thickens. Do the slurry only when the compote is hot so it activates properly.

8. Taste and adjust: add a little more brown sugar if you like it sweeter or a splash more lemon if it needs brightness. Let the compote cool a bit it will thicken as it cools, then serve warm or chilled.

Equipment Needed

1. Sharp chef’s knife, you’ll need it for peeling, coring and cutting the apples into 1/2 inch pieces.
2. Cutting board, sturdy and roomy so the apples don’t slip.
3. Vegetable peeler, optional if you prefer the apples peeled.
4. Medium saucepan (2 to 3 quart), for simmering the compote.
5. Measuring cups and teaspoons, for sugar, juice and spices.
6. Wooden spoon or silicone spatula, to stir and scrape the pan.
7. Fork or small potato masher, to mash a few pieces for chunkier or smoother texture.
8. Small bowl and a whisk or fork, to make and mix the cornstarch slurry if you choose to thicken.

FAQ

Q: How long does this compote take to make and what texture should I aim for?

A: It usually takes about 15 to 20 minutes total. Cook the apples until they are tender but not mushy if you want chunky compote, or cook a few minutes longer and mash for a smoother spread. Taste as you go, cuz every apple cooks a bit different.

Q: Can I skip the brown sugar or use less sweetener?

A: Yes you can use less sugar, or swap with maple syrup or honey. If your apples are very tart add a little more sugar, if they are super sweet you can cut the sugar in half and the compote will still be tasty.

Q: Do I need the cornstarch and how do I use it?

A: Cornstarch is optional and only needed if you want a thicker, jam like finish. Mix the teaspoon with one tablespoon cold water to make a slurry, stir it into the hot compote, boil one minute and it will thicken as it cools.

Q: Can I leave the skins on the apples and which apple types work best?

A: You can leave the skins on, they add color and texture and save prep time. Best apples are sweet tart ones like Fuji, Gala, Honeycrisp or a mix that includes a firmer tart apple like Granny Smith for balance.

Q: How should I store leftovers and can I freeze it?

A: Store in an airtight container in the fridge for about four to five days. You can freeze it up to three months, thaw overnight in the fridge and stir or warm gently before using.

Q: What do the butter and vanilla do and when should I add them?

A: The butter adds a silky finish and vanilla rounds out the flavor. Stir them in at the end off the heat so they melt into the compote without cooking off the aroma.

Easy Apple Compote Recipe With Cinnamon And Brown Sugar Substitutions and Variations

Apples
- Pears (Bosc or Anjou), 1:1 swap, same cook time usually
- Frozen apple slices, thawed, cook a bit less since they’re softer
- Peaches or nectarines, 1:1, but reduce cooking time so they don’t go mushy
Light brown sugar (1/4 cup)
- Granulated sugar + molasses: 1/4 cup granulated + about 3/4 tsp molasses to mimic light brown
- Coconut sugar, use 1:1, slightly less caramel flavor
- Maple syrup or honey, use ~3 tbsp and cut the cooking liquid by 1 tbsp, tastes more floral
Apple juice or water (1/3 cup)
- Apple cider, 1:1, gives deeper apple flavor
- Orange juice, 1:1, adds bright citrus notes, maybe skip extra lemon
- Light tea (like chamomile or black), 1:1, subtle flavor, works great if you want less sweetness
Cornstarch (1 tsp, optional)
- Arrowroot powder, 1:1, clear glossy finish
- Tapioca starch (instant), 1:1, great for chewier texture
- All-purpose flour, use about 2 times the cornstarch (so ~2 tsp), cook a little longer to remove raw taste

Pro Tips

1) Pick apples smartly. Mix a sweet variety (Fuji, Gala) with a tart one (Granny Smith) so the compote has more depth. If your apples are super sweet, cut back on added sugar, and remember the compote gets sweeter as it reduces and cools so taste before you add more.

2) Control the texture. Leave the skins on for color and extra pectin if you want a bit of body, or peel for a sleeker finish. For chunkier, mash a few pieces with a fork; for smooth, pulse briefly with an immersion blender while it’s still warm but dont overblend or it’ll get gluey.

3) Boost the flavor at the end. Stir in the butter and vanilla (or a splash of apple brandy or maple syrup) right near the finish to round everything out. A small pinch of salt and a little extra lemon juice will brighten flavors if it tastes flat.

4) Thicken, store and reuse smart. Reducing gently concentrates flavor, so simmer longer instead of always relying on starch. If you do use a thickener, mix it with cold liquid first to avoid lumps and add it to a hot compote. Let it cool to set, keep in the fridge about a week or freeze portions for a couple months, and reheat gently with a splash of water if it’s too thick.

Easy Apple Compote Recipe With Cinnamon And Brown Sugar

Recipe by Theo Fines

0.0 from 0 votes

I made a deceptively simple apple compote seasoned with cinnamon, nutmeg and ginger that works beautifully as Apple Toppings for everything from yogurt to roasted pork.

Servings

servings

Calories

160

kcal

Equipment: 1. Sharp chef’s knife, you’ll need it for peeling, coring and cutting the apples into 1/2 inch pieces.
2. Cutting board, sturdy and roomy so the apples don’t slip.
3. Vegetable peeler, optional if you prefer the apples peeled.
4. Medium saucepan (2 to 3 quart), for simmering the compote.
5. Measuring cups and teaspoons, for sugar, juice and spices.
6. Wooden spoon or silicone spatula, to stir and scrape the pan.
7. Fork or small potato masher, to mash a few pieces for chunkier or smoother texture.
8. Small bowl and a whisk or fork, to make and mix the cornstarch slurry if you choose to thicken.

Ingredients

4 medium apples (about 1 1/4 lb / 550 g), any sweet-tart variety
1/4 cup packed light brown sugar (50 g)
1/3 cup apple juice or water (80 ml)
1 tablespoon fresh lemon juice
1/2 teaspoon ground cinnamon
1/4 tsp ground nutmeg
1/4 teaspoon ground ginger
Pinch of salt, about 1/8 tsp
1 tablespoon unsalted butter (optional)
1/2 teaspoon vanilla extract (optional)
1 teaspoon cornstarch (optional)

Directions

Peel, core and cut the 4 apples into 1/2 inch pieces so they cook evenly, you can leave the peels on if you want more texture and color.
In a medium saucepan combine the apple pieces, 1/4 cup packed light brown sugar, 1/3 cup apple juice or water, and 1 tablespoon fresh lemon juice.
Add the spices and salt: 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, 1/4 teaspoon ground ginger and a pinch of salt. Give it a quick stir to mix everything.
Bring the pan to a gentle simmer over medium heat, then lower to medium-low so it bubbles softly. Cook, stirring every few minutes, for about 10 to 15 minutes until the apples are tender but still hold some shape.
If you want a chunkier compote, mash a few pieces lightly with a fork or the back of a spoon, if you want it smoother, press more while it cooks but do it gently so it doesn't get gluey.
For a glossy richer finish stir in 1 tablespoon unsalted butter and 1/2 teaspoon vanilla extract near the end of cooking, let it melt and blend in. These are optional but they really make it taste more gourmet.
If you prefer a thicker sauce, mix 1 teaspoon cornstarch with about 1 tablespoon cold water to make a slurry, then whisk that into the simmering compote and cook 1 to 2 more minutes until it thickens. Do the slurry only when the compote is hot so it activates properly.
Taste and adjust: add a little more brown sugar if you like it sweeter or a splash more lemon if it needs brightness. Let the compote cool a bit it will thicken as it cools, then serve warm or chilled.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.