Apple Pie Compote
Easy Homemade Apple Pie Compote for Apple Desserts
Do you love the warm smells of fall? I’m not talking about pumpkin spice. I’m talking about the aromatic cinnamon, nutmeg, ginger, and apples simmering on the stove that make the whole house feel like a warm hug. It’s not apple pie—not yet. It’s apple pie compote, and we process the compote to use throughout the year.
What is Apple Compote?
Apple compote is a simple, cozy recipe that captures all the sweet, spiced goodness of apple pie filling—without the fuss of making a crust. It’s a chunky, lightly sweetened apple sauce flavored with warm spices like cinnamon and nutmeg. Traditionally served warm with breakfast items like pancakes or oatmeal, it’s also a delicious topping for ice cream, yogurt, or even pork chops. Think of it as comfort in a spoonful, perfect for chilly mornings or fall-inspired treats.
🍏 Why I Love Making Apple Pie Compote?
Each year, when the weather starts to turn crisp and apples are ready at Farmers’ Markets and orchards open for apple picking, we always grab an extra box or two. We love apple season; we make apple pie compote, apple butter, and apple sauce. The compote has become one of my favorite ways to process and use up the apples. It’s quick to make and fills the kitchen with that sweet, spiced aroma that instantly takes me back to Momma’s fall baking days.
Ways to Use Apple Compote 🥧
What I love most is the versatility. You can use this apple pie compote to top oatmeal, pancakes, waffles, yogurt, or even vanilla ice cream. My favorite thing to use this for is making apple pies, apple turnovers, or Dutch apple pies. It’s also delicious as a warm topping on pork chops or served alongside roasted sweet potatoes for a savory twist.
When I make apple pie compote, I prefer to use different apple types, such as Granny Smith (for its firmness and tartness), Gala apples, Pink Lady (for its sweetness), Honeycrisp, or Fuji. When I visit the orchards or Farmers’ Markets, I’m limited to the types available.
🍎 Why Do I Use Different Types of Apples?
Granny Smiths are the overall best for making apple pies (or baking in general) because of their firmness. I use this mix because of the flavors of the mixed apples. When I make apple jelly, I will use this or a similar mix of apples. In my apple mix, I will always include Granny Smith for the tartness and firmness.
🥧 Baking Apple Varieties
- Granny Smith
- Honeycrisp
- Pink Lady
- Rome
- Fuji
🍏 Eating Apple Varieties
- Fuji
- Gala
- Red Delicious
- Golden Delicious
These are to name a few…
How to Make Apple Pie Compote
Apple Pie Compote
Equipment
Ingredients
- 4 cups Peeled, diced apples. I used a mixture of Granny Smith, Gala and Pink Lady, Fuji
- 2 tbsp Lemon juice. Fresh squeezed or bottled
- 1 ½ tsp Ground cinnamon
- ½ tsp Ground Ginger
- ½ tsp Ground nutmeg
- ½ tsp Ground cloves
- 4 cups Granulated sugar
- 1 cup Brown sugar firmly packed
- ½ tsp Unsalted butter
- Pinch of salt
- ½ tsp Vanilla extract
- ¼ cup Water Use apple cider or apple juice for more flavor.
Instructions
- In a medium saucepan, melt butter over medium heat.
- Add the 4 cups peeled and diced apples, brown sugar, granulated sugar, ground cinnamon, ground nutmeg, ground ginger, ground cloves, a pinch of salt, and Lemon juice. Adding lemon juice to the apples keeps them from turning dark.
- Stir everything together and pour in the ¼ cup of water or cider. Bring to a gentle simmer, cover, and cook for about 10-15 minutes, stirring occasionally, until the apples are tender but not mushy.
- Remove from heat and stir in the vanilla extract. Serve warm, or let it cool and store in a jar in the fridge for up to a week.
Notes
Nutrition
How to Store Apple Pie Compote 🍏
This apple pie compote stores beautifully and makes it easy to enjoy a taste of fall anytime.
Refrigerator
- If not canning, you can store in the refrigerator in an air-tight container or a mason jar. Let the compote cool before adding it to the containers.
- Store for up to 7 days.
- Tip: Use a clean spoon each time to avoid introducing bacteria that can shorten its shelf life.
❄️Freezer
- Spoon cooled compote into freezer-safe bags or containers. Leave a little space for expansion.
- Store for up to 3 months.
- Tip: Freeze in small portions (like ½ cup or 1 cup) for quick use in oatmeal, baking, or desserts.
🫙 The Canning Process
If you plan to make a large batch of apple pie compote for storage and later use, follow these instructions for canning. If you have never practiced canning and want to start, this stainless steel set is ideal for beginners. Additionally, I recommend the book “Home Preserving.“
Canning Full Disclosure
For full disclosure, my husband commented to me that I was giving myself all the credit in my posts. He was right! No excuse other than I was trying to consider his privacy. We do most everything together. Except for writing this blog, it’s all me! LOL 😊
I learned my lesson. 😂 I make the products, while my husband processes the jars in the canner. Ever since I made grape jelly, letting it boil over and somehow managing to get it on the ceiling–he handles the entire canning process. 😂 He no longer does it in our kitchen. Instead, he has propane burners and an outside cooking area to handle the larger canner. One reason we moved it to the porch is that we have a glass-top stove. You can do it on a glass-top, but the gas burners are easier to regulate the temperature. Plus, with him having the equipment in his porch kitchen, it doesn’t make the house hot when we are doing canning.
Pre-Canning Instructions:
- Wash jars and rings (bands). We use the dishwasher prior to starting the apples. The dishwasher will sanitize the jars and bands. The lids will be fine if you put in boiling water.
- Use a water bath to process (can) the apples.
- Prepare for canning using a 30 qt. Pressure Canner (not using the pressure for this recipe), but if we have a bunch, the size of this canner helps you get it done faster. Standard Water Bath Canner (boiling water canner) with lid and Jar racks. I recommend this Granite water bath canner (the kit gives you everything you need).
- Fill a boiling water canner about 3/4 full with water to simmer. Pour boiling water over the flat lids and bands in a saucepan, then remove it from the heat. Let stand in hot water until ready to use. Drain well before filling.
Preparing Apples For Canning 🍎
- Peel and slice the apples, and place them in a 4-cup measuring cup. Mix the lemon juice with the apples to keep them from turning dark. My husband just bought an apple peeler. I can’t wait to use it whenever I make a new batch of apple pie compote this year.
- Use a 6 to 8-quart stainless steel pot for cooking the apples. Place the apples in the pot and cover them with water or cider to the top of the 4-cup measuring mark. Add spices and butter; bring to a full rolling boil.
- Slowly stir in 4 cups of granulated sugar, then return to a full rolling boil for 1 minute, stirring constantly to prevent boiling over. Remove from heat. The sugar should allow the apples to thicken.
- Get jars and lids ready to ladle the compote into the jars. To help keep fruit in jars while ladling. Use a canning funnel.
Canning Process
- Ladle immediately into hot prepared jars, filling to within 1/4 inch of tops.
- Wipe jar rims and threads. This is important because it could allow the jars not to seal properly and could contaminate the compote.
- Cover with two-piece lids. Screw bands tightly.
- Place jars on an elevated rack in the canner. Lower rack into canner (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary).
- Cover; bring water to a gentle boil for 10 min.
- Remove jars and place upright on a towel to cool completely. You can hear the sweet sound of the can lid popping when the seal is successful. Sometimes you miss the popping, so always check your lids.
- After jars cool, check seals by pressing the middle of the lids with your finger. If lids spring back, lids are not sealed, and refrigeration is necessary.
- Yields {6} 1/2 pints.
Make-Ahead and Meal Prep Tips
- Double the batch and freeze half, perfect for busy days.
- Freeze small portions in silicone muffin trays for quick thawing. Fill the silicone muffin trays with compote and freeze. Once frozen, pop them out of the trays and store in freezer bags or containers.
- Use the topping throughout the week on pancakes, oatmeal, toast, or yogurt.
- Jar it up and give as a cozy homemade gift?
The scent of warm apples, cinnamon, and spices filling the kitchen has a comforting appeal. This simple apple compote brings cozy homemade goodness without the fuss. Go ahead and make a batch or two, your taste buds are going to love it.
You can always send me an email or leave a comment asking questions about canning this recipe or canning in general.
