1 ½tablespoonslemon juicethe juice of half a lemon
3tablespoonslight brown sugar
Add the apple, lemon juice, brown sugar, cinnamon, and nutmeg to a medium saucepan set over medium heat.
Cook, stirring occasionally, until the apples are fork tender– about 15 minutes. If the mixture begins to scorch on the bottom, turn the heat to low and add a few tablespoons of water. We don’t want to burn the apples!
When the apples are your desired doneness, remove the pan from the heat and allow it to cool completely before transferring it to an airtight container.
STORAGE: Store any leftovers in an airtight container in the fridge for up to one week.
Variations: Feel free to add vanilla bean, lemon juice, orange juice, or lemon zest to this easy recipe, if you'd like!
Type of apples: This versatile apple compote can be made with any apple varieties, including Fuji, Granny Smith, Honeycrisp, Gala apples, etc.
Sweetener: You can omit the sweetener if you want a healthier apple mixture to use in a light dessert or breakfast. You can also sweeten your apple compote with honey or maple syrup.