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Apple and Cinnamon Warm Spiced Compote Recipe
Warm spiced apple compote with cinnamon and cloves cooks fast; serve over pancakes, oatmeal or pork chops for a cozy fall treat.
Warm Spiced Apple Compote is a simple, gently simmered fruit sauce made by cooking sliced or diced apples with sugar, cinnamon, and other aromatic spices such as nutmeg and cloves, often brightened with a splash of lemon juice or apple cider. The mixture is stewed until the fruit softens and the juices thicken into a glossy, spoonable consistency, creating a comforting balance of sweetness and warm spice. Typically enjoyed during the cooler months, the compote is versatile enough to serve over breakfast staples like oatmeal, pancakes, or yogurt, or as an easy dessert topping for ice cream, cakes, and holiday pastries.
Apple and Cinnamon Warm Spiced Compote Recipe
This recipe is also a clever use-up for apples that are a bit past their prime, transforming them into a fridge-stable condiment that lasts up to two weeks (or three months frozen). Beyond breakfast and dessert, try spooning it onto grilled pork chops, swirling it into salad dressings, or shaking it into a bourbon smash for an easy fall cocktail twist.
Prep Time
15 minutes
15 minutes
Cook Time
15 minutes
15 minutes
Total Time
30 minutes
30 minutes
Ingredients
Apples, peeled, cored and cut into 1-inch chunks 4 medium
- Brown sugar (lightly packed) ¼ cup
- Water or unsweetened apple cider 3 tbsp
- Fresh lemon juice 1 tbsp
- Ground cinnamon ½ tsp
- Ground nutmeg ⅛ tsp
- Ground cloves (or allspice) ⅛ tsp
- Pure vanilla extract 1 tsp
- Fine sea salt pinch
- Raisins or dried cranberries (optional) 2 tbsp
- Chopped toasted pecans or walnuts (optional) 2 tbsp
- Maple syrup or honey, for drizzling (optional) to taste
Method
Wash the apples under cold running water
- Peel the apples with a vegetable peeler
- Quarter the peeled apples on a cutting board
- Cut the cores out of each apple quarter
- Dice the cored apple quarters into bite-sized pieces
- Set a medium saucepan on the stovetop over medium heat
- Add butter to the saucepan and allow it to melt completely
- Tip the diced apples into the melted butter and stir to coat them
- Sprinkle brown sugar evenly over the apples
- Dust ground cinnamon over the sugared apples
- Grate a small amount of fresh nutmeg into the pan
- Pour a splash of water or apple juice into the mixture to prevent sticking
- Stir the contents of the pan to combine the spices, sugar, and apples
- Cover the saucepan with a lid to trap steam
- Simmer the apples for several minutes until they soften and release juices
- Remove the lid and continue cooking to let the liquid reduce and thicken
- Stir the compote occasionally to prevent burning at the bottom
- Taste the compote and add more sugar or cinnamon if desired
- Take the saucepan off the heat once the apples are tender and saucy
- Serve the warm spiced apple compote immediately or cool and refrigerate for later
Nutrition (whole recipe)
Calories
550 kcal Protein
2 g Fat
1 g Carbs
142 g Fiber
9 g Sugar
122 g
550 kcal Protein
2 g Fat
1 g Carbs
142 g Fiber
9 g Sugar
122 g
Notes
Start with a mix of tart (Granny Smith) and sweet (Honeycrisp or Gala) apples—layered flavor means you can dial back the sugar and still get a rich, rounded taste. For extra body, sauté the fruit in a tablespoon of butter before adding liquid; the slight caramelization deepens color and adds a hint of toffee. Stir in a handful of dried cranberries or chopped dates during the last five minutes for pops of texture and natural sweetness.
why this recipe
There’s something irresistibly comforting about a bowl of warm spiced apple compote—the way cinnamon and cloves envelop tender apples in an aromatic embrace instantly elevates even the simplest dessert or breakfast. This recipe captures autumn’s essence in every spoonful, balancing natural sweetness with a gentle tang while allowing each spice to bloom slowly in a silky, maple-kissed syrup. Quick enough for busy mornings yet refined enough for entertaining, it fills your kitchen with nostalgic bakery aromas and delivers a versatile topping that can transform yogurt, pancakes, or even roast pork into something memorable. One taste and you’ll appreciate how a handful of pantry staples can conjure a dish that feels both rustic and luxuriously indulgent.
FAQs
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Frequently Asked Questions
How long does the Warm Spiced Apple Compote stay fresh in the refrigerator, and can I freeze it for later use?
Stored in an airtight container, the compote keeps well in the refrigerator for about 2 weeks. For longer storage, freeze it in portion-sized, freezer-safe containers or bags for up to 3 months; thaw overnight in the fridge and warm gently before serving.
Can I replace the brown sugar with maple syrup, honey, or another sweetener without affecting the compote’s texture?
Yes—liquid sweeteners like maple syrup, honey, or agave can replace the brown sugar, but because they add extra moisture you’ll want to reduce the added water/cider by 1–2 tablespoons and/or simmer a few minutes longer to reach the same syrupy consistency. Granulated alternatives such as coconut sugar or raw sugar swap 1:1 with virtually no texture change; simply taste and adjust sweetness as needed.
Q3: Can I make this compote in a slow cooker instead of on the stovetop?
Yes—combine all ingredients (except optional nuts/syrup) in the slow cooker, then cook on LOW for 3–4 hours or on HIGH for about 1½–2 hours until the apples are tender. For a thicker, glossier sauce, prop the lid open or switch to HIGH for the last 15–20 minutes to let excess liquid evaporate; searing the apples in a little butter on the stovetop before adding them to the cooker will deepen the flavor but isn’t essential.