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Home cooking · Dessert
Homemade apple compote without added sugar
Apples, a little water and gentle cooking for a compote you can leave chunky or blend smooth.
10Preparation · min
20Cooking · min
4Servings
Step-by-step preparation
- 01
Wash, peel and core the apples. The 800 g is their weight before preparation. Cut the flesh into roughly 2 cm pieces and put in a saucepan with the water and lemon juice.
- 02
Cover and heat until gently simmering. Reduce the heat and cook for about 15–20 minutes, stirring regularly. Add a little water if the base dries before the fruit softens.
- 03
Check that the apples crush easily with a fork. Mash for a chunky texture or blend with suitable equipment. Add cinnamon if wanted.
- 04
If too watery, cook uncovered over low heat for a few more minutes, stirring. Divide into four portions. Serve warm or cool in suitable containers and refrigerate following the storage guide.
Indicative times for the original quantities. Side dishes are prepared separately. Adjust cookware and batches when changing servings.
Choose apples for the texture
Some varieties break down more readily than others. Mixing varieties changes acidity and texture. Without added sugar does not mean without the sugars naturally present in apples.
Adjust the water
The initial water helps prevent scorching. Some apples release plenty of juice; others remain drier. Add water by spoonfuls if sticking, or uncover to reduce excess liquid.
Use in another dessert
Compote can accompany pancakes or yoghurt, prepared separately. Reduce it further and cool before using as a pastry filling. It does not automatically replace eggs or butter in a cake.
Frequently asked questions
Do I need sugar?
Not for this version. Sweetness and acidity depend on the apples; taste before choosing a variation.
Can I leave the peel on?
Yes with well-washed apples, but the texture changes, particularly without blending. Always remove the core and seeds.