Easy Apple Compote, simple and soul-warming

A perfect fall recipe full of Nordic flavors

Photo: Kristi Bissell
Easy Apple Compote, full of Nordic flavors, is so easy to make yet has so many versatile uses.

Kristi Bissell
Taste of Norway Editor
The Norwegian American

This Easy Apple Compote is a wonderful recipe to have on hand when apples are in season. Simple, fresh and wholesome, this compote is a lot like a good chunky applesauce flavored with cinnamon and vanilla or apple pie filling. And it has so many versatile uses!

Spoon this compote over pancakes, waffles, or oatmeal for breakfast, serve it alongside savory pork chops for dinner, or simply pour a little cream over the top or pour over ice cream and enjoy it on its own for dessert.

The options are endless, and it’s easy to serve to nearly everyone because it is both gluten-free and vegan.

Why this recipe works

1. The apples cook just long enough to soften and become tender without becoming completely mushy.
2. The combination of brown sugar, cinnamon, and vanilla adds just the right sweetness and warm spices.
3. Apples are the star of the show here. I am using Granny Smith apples because I like their sweet-tart flavor and the fact that they hold their shape well when cooked. But really any apple you have on hand will do quite nicely in this recipe.
4. Some compote recipes call for apple cider as the cooking liquid, but I prefer water. Once the apples cook down, the compote made with water has a more pure apple flavor than one made with cider.
5. Cinnamon, brown sugar, and half a vanilla bean bring sweetness and flavor to the recipe. If you don’t have a vanilla bean on hand, simply use 1 teaspoon of vanilla extract instead.
6. A pinch of salt helps round out all of the flavors in this recipe and a squeeze of lemon juice adds a little acidity to bring everything together.

How to serve Easy Apple Compote

Once you have a batch of warm apple compote on the stove or a jar of compote in the fridge, the options are endless. Here are just a few suggestions.

1. Layer it with skyr or Greek yogurt and granola for a morning breakfast parfait (this is so good—like apple crumble for breakfast)!
2. Spoon on top of a Norwegian waffles with some whipped cream.
3. Use as a filling for Swedish pancakes.
4. Stir into your morning oatmeal with a drizzle of whole milk or cream.
5. Use it as a filling for scones or rye crumble bars.
6. Puree in a food processor and use in place of store bought apple sauce in baking recipes.
7. Spoon it on top of ice cream (so simple and delicious).
8. Possibly the easiest idea of all: Drizzle warm compote with a little heavy cream and eat it with a spoon (yes, sometimes easiest is best).
9. Serve on crispbread, crackers, or toasted English muffins with cream cheese for a tasty and easy breakfast or afternoon snack.

FAQs

Does apple compote need to be refrigerated?
Yes, fresh compotes such as this one aren’t meant for shelf storage like jam or preserves. It will need to be refrigerated. It is best stored in a tightly sealed container.

How long does apple compote keep?
This compote will keep for about a week in tightly sealed container in the refrigerator.

Can I freeze apple compote?
Yes, you can freeze apple compote for up to three months in tightly sealed freezer-safe containers or storage bags. Simply thaw overnight in the refrigerator, and it will be ready to use.

Can I use vanilla extract instead of a vanilla bean?
Absolutely! Feel free to substitute 1 teaspoon vanilla extract for the half a vanilla bean.

What is a fruit compote?
A compote is a fruit preserve that is cooked slowly over low heat in a sweet syrup. Typically, compotes are not as sweet as jams or preserves and are more rustic in appearance, perhaps with some of the chunks of fruit remaining intact.

What apples are best for making this compote?
A firm baking apple is nice if you want your compote to have some structure to it rather than be like an apple sauce in texture. Granny Smith, Braeburn, Jonathan, Fuji, or Gala are all good options for this recipe.

Photo: Kristi Bissell
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EASY APPLE COMPOTE
Kristi Bissell
Serves 4

Ingredients

• 2 pounds Granny Smith apples peeled, cored and cut into ½-inch pieces
• ½ cup packed light brown sugar
• ½ tsp. ground cinnamon
• Pinch of salt
• ½ vanilla bean, split and scraped (or 1 tsp. vanilla extract)
• 1 cup water
• Squeeze of fresh lemon juice

Instructions

1. Combine the apples, brown sugar, cinnamon, salt, vanilla bean paste (and the pod) and water together in a medium saucepan. Bring to a simmer over medium heat and then reduce the heat to low.
2. Cook until the apples are tender but haven’t completely lost their shape, about 20 minutes, stirring occasionally. If the mixture becomes too dry while it is cooking add another couple tablespoons of water and continue cooking as directed.
3. Add a squeeze of lemon juice and stir to combine. Serve warm or allow the mixture to cool completely before transferring to an airtight container for longer storage in the refrigerator. The compote will last for about 1 week in the fridge. Freeze for longer storage (up to 3 months).

This article originally appeared in the September 2024 issue of  The Norwegian American.