Apple Compote

By Martha Rose Shulman

Updated Sept. 10, 2025

Apple Compote
Andrew Scrivani for The New York Times
Total Time
About 30 minutes
Rating
5(411)
Comments
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Apple compote is what the French call applesauce. It is utterly simple to make, but freshly made it is several cuts above storebought. Serve it warm, for a comforting dessert, topped with a dollop of crème fraiche if you like. Or use it as a filling for crêpes

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Ingredients

Yield:Makes about 3½ cups, serving 6
  • 3pounds tart apples, such as pippins, Gravensteins, Macintosh, Granny Smith, Pink Lady, peeled if desired, cored and cut in chunks
  • 2tablespoons water
  • 2tablespoons turbinado sugar
  • 1tablespoon fresh lemon or lime juice
  • Sweet spices if desired (cinnamon, nutmeg, allspice, cloves)
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

151 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 36 grams carbohydrates; 7 grams dietary fiber; 26 grams sugars; 1 gram protein; 3 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Place apples and water in a heavy saucepan and stir over medium-high heat until the mixture is bubbling. Reduce heat to low and cover. Cook, stirring often, until the apples have cooked down but still have some texture, 15 to 20 minutes. Add sugar, lemon or lime juice, and spices, cover and simmer for another 3 to 5 minutes. Remove from heat and allow to cool, or serve warm or hot.

Tip
  • Advance preparation: The compote will keep for 5 days in the refrigerator.

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Ratings

5 out of 5
411 user ratings
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Comments

Silverthyme

A simple way to make this for serving one - peel and slice an apple. Place in a small cup or bowl and microwave for a minute or so until apple is cooked down. Sprinkle with a bit of sugar and lemon juice (optional) and a bit of sugar and cinnamon (or nutmeg, cloves, allspice)

DrPat

Thanks to my French mother-in-law, I always add some vanilla to any fruit dish - transformative!

LEL

If you add the citrus juice to the water and toss the cut apples with this mixture before heating, the compote will be lighter in color. The citric acid prevents browning from oxidation of certain compounds.
Also, different varieties of apples soften at different rates and to different degrees. When more than one variety of apple is used, texture of the final product will reflect the difference. This can be a benefit or a fault--you decide.

deeddub-sf

For the nice commenter who asked about Turbinado sugar, some of us think of it as upper class brown sugar (though it's also crunchy)

Lorraine

Good as a side with any kind of pork.

Ellie

Please be cautious about eating unpeeled apples. Growing up on a farm with orchards, the amount of pesticides used is amazing/scary.

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