Sometimes, I find myself getting into a rut with apples over the winter, and I end up using them almost exclusively for dessert. A lot of the time, because winter CSA apples have been in storage, they are better used in cooking than enjoying raw, but dessert doesn’t always have to be the answer (though, maybe dessert should be the answer to everything). Enter my spiced apple compote. This is a quick cooking spiced apple compote with just the right amount of sweetness and has that warm spiced feeling from the cinnamon.
This compote has been perfect over my morning steel cut oatmeal and would be great over your oatmeal however you like it. Don’t have a preferred way to make oatmeal? Don’t think you like oatmeal, but you’ve only had rolled (the flat) oats? My overnight steel cut oatmeal is quick, easy, and toothsome (check back tomorrow!).
Spiced Apple Compote
Total time: 15 minutes
Prep time: 5 minutes
Cooking time: 5 minutes (or so)
Servings: 2 as an oatmeal topping
- 1 teaspoon butter
- 2 medium apples (almost any apple will do, though I try and avoid the sauce apples like Macintosh and Jonagold as they don’t hold their shape as well)
- 1 heaping unpacked tablespoon of light brown sugar (dark would probably work too, I just only have light)
- Large pinch of cinnamon
- Warm a small skillet over medium-low heat.
- Peel and cut the apples into small, bite sized cubes (somewhere between a quarter and a half inch).
- Melt butter in the skillet.
- Add apples, brown sugar, and cinnamon, and stir to combine.
- Cook about 5 minutes, or until outside of apple starts to get soft.
- Serve and enjoy!
I make these apples the night before and put them in the refrigerator. In the morning, just toss them on top of your bowl of oatmeal, and mix them in as soon as the oatmeal is done. The heat of the oatmeal will warm the apples through.