This easy Apple Compote will level-up your breakfast, desserts or snacks! It is flavored with cinnamon, light brown sugar and a little lemon juice for the perfect topping or filling. It cooks quickly and can be used hot or cold!
Peel, core and dice apples. They can be in slices or in any sized dice that you feel works best for your recipe. For filling cupcakes, you might want a small dice, for example, but for topping waffles you might prefer larger slices of apples.
In a medium pot combine all ingredients. Toss apples and taste. Adjust the amount of sugar if desired. This will depend on how tart or sweet the apple varietals are.
Bring to a simmer over low heat. Cover and continue to simmer until apples have released most of their juices and some are turning translucent.
At this point the liquid should be thicker, but if it is too loose, remove the lid and continue cooking until desired consistency. You can also thicken it with a little cornstarch mixed with water, but I do not generally find this necessary unless using the apple compote as a filling for layer cakes or in hand pies.
Use warm or cool completely before storing in the refrigerator.
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Notes
Notes: 2 pounds of whole apples will yield 524g peeled and cored apples. Each cup of diced apples was approximately 130 g.