Caramel Apple Cinnamon Compote

Recipe for Caramel Apple Cinnamon Compote
Sam Jones/Quinn Brein


1 tablespoon butter
1 teaspoon cinnamon
1/3 cup brown sugar
1/4 cup chopped walnuts or pecans, optional
2 Macintosh apples, peeled, cored and chopped about 1/4-inch-thick


1. Melt the butter in a 10-inch skillet over medium-low heat. 2. Mix together the brown sugar, nuts, and cinnamon to make a brown sugar mixture.

3. Add the brown sugar mixture, stirring for about five minutes until it melts into the butter and is looking fairly smooth (except for the nuts).

4. Fold in the apple wedges. The apples are cooler than the syrup in the pan, so the sugar may start to seize and harden unless you keep stirring it with the apples. When the apples warm up, the caramel sauce will be smooth again.

5. Lower the heat. Keep an eye on the caramelizing apples.

6. Stir off and on and simmer for about 7 minutes (until the apples are fork tender).

7. Take the pan off of the heat, but keep it warm until you are ready to serve.

8. Spoon over pancakes, French toast, ice cream and/or pie, or whatever you have to serve it with and enjoy!


2 to 3 toppings

Reader Comments

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Caramel Apple Cinnamon Compote

This sounds good. How long will it keep in the fridge? Can it be preserved as you would jam?

how long will compote keep

The Editors's picture

Hi, Jeanette. We would recommend storing the Caramel Apple Cinnamon Compote in the refrigerator for no longer than a month. But we’re sure it will be all eaten up before long. Enjoy!