Apple Pie Compote

Hannah Sunderani
Nov 21, 2016
3 min read

This Apple Pie Compote - Oh my life! I am completely addicted to this comforting apple pie filling. And as I mentioned previously, it's all thanks to it being apple season! Saturday mornings markets means buckets upon buckets of the crunchy fruits, still cold from just being picked. And I can't seem to buy enough of them!

Much like people have a weakness for holiday bargain shopping - I have a weakness for apples in the fall! Much to my husbands chagrin, Saturday mornings are no longer for sleep-ins. I've got my alarm set for 7 a.m. to be just in time for market opening, and first in line for the freshly picked apples! 1 kilo for 2.50 euros!? Give me 10 euros worth please!! Why one earth Mitch and I need 4 kilos of apples is besides the point. And between the early morning rise and the heavy hike back home I think Mitch is starting to resent apple season. "But honey, they are so fresh and CHEAP!" It doesn't seem to matter as I pass over the bags of apples like a bucket brigade.

Returning home from the market and trying to find space in my fruit basket however is a rude awakening; as I soon realize there is no space for this many apples! And as the excessiveness starts to settle in I begin to wonder what on earth I'm going to do with them all. Thank goodness I have this apple pie compote to fall back on. Stewing these apples into a sweet, thick compote is a cozy and comforting treat that's perfect for apple season. In fact, this recipe was made with apple season in mind - it's accommodating and patient. It knows that you've got too many apples to consume before the end of the week. "But no problem," the recipe declares, "you go ahead and eat as many as you can. When you throw in the towel, and the apples have started to soften, I'll be here." And so I no longer feel buyers remorse about purchasing the 4 kilos of apples - because come end of week all the leftovers go into making this delicious compote! So just like the early morning trips for fresh apples has become a ritual, so has making this apple pie filling with last weeks remains. The combination of warmed apples, cinnamon, nutmeg, and coconut sugar offers a sweet and comforting dessert. You will want to cozy by the fire with a big bowl of this warm gooey goodness! It's proved perfect for pie filling, crumble, topped on porridge, or in a yoghurt parfait! But really, just give me a spoon and a bowl and I'm in complete bliss! Even Mitch has come to except the new apple shopping ritual and heavy hike home; given he gets this delicious compote for the rest of the week!

In fact, this compote can be used for any fruit from your fruit basket! Just sub the apples for whatever it is you have - whether it's peaches, plums, berries or pears. The outcome is always divine. But I hope you keep this recipe in mind while apples are still in their prime, because you've got a killer recipe for them now! How bout them apples!?

Apple Pie Compote

Makes: Approx. 2 cups| Prep Time: 15 mins| Cook Time: 20-30 mins

Ingredients:

500g (approx. 4 apples)
1/4 cup coconut sugar
1 cup water
the juice of 1/2 lemon
1/2 tsp vanilla extract
1/2 tsp cinnamon
1/4 tsp nutmeg
pinch salt
2 tbsp buckwheat flour (or all-purpose flour)

*Note: This apple compote can made ahead, and will keep in the fridge for up to one week.

Directions:

Peel and core your apples, and cut into thin slices.
Toss your apples into a saucepan with coconut sugar, water, lemon juice, vanilla extract, cinnamon, nutmeg and salt.
Bring apples to a boil, then reduce heat to a simmer to cook.
When apples begin to soften (after approx. 15 minutes of simmering) add your buckwheat flour. Stir apples until all the flour is absorbed. The flour will allow the compote to thicken. Continue to boil until apples are desired consistency (approx. 30 minutes in total), add more water to thin the compote if desired.
Use compote as a base for pie filling, crumble filling, served in porridge, in a vegan parfait, or enjoy on it's own.