This Apple Compote recipe uses dates instead of sugar.
Apple compote (French for applesauce) is a classic. It pleases everyone. So versatile, it is one of the first healthy purée I gave my kids as babies and still one of my dad’s favourite snacks at almost 80.
Apple compote is quick and easy to make. Homemade, certainly tastes better than store-bought versions which I usually find too sweet.
This recipe uses dates instead of sugar. You can eat it on its own for breakfast, snack, lunchbox or dessert. It is also a perfect topping for yoghurt (with homemade muesli as on the picture above), pancakes or simply toasts.
You can use this apple compote to replace eggs in vegan cakes or if you feel a bit more ambitious, get some puff pastry and make apple turnovers.
I added some vanilla and cinnamon but feel free to tweak with your favourite spice.
Apple Compote With No Refined Sugar [vegan] [gluten free]
Disclaimer: the equipment list above includes affiliate links to products I use and like.
- 1 kg apples
- 12 pitted dates
- juice of 1/2 lemon
- 250 ml water
- 1 tsp vanilla extract – to taste
- 1 tsp cinnamon – to taste
- Peel and core the apples. Cut into small chunks and place in a saucepan.
- Add the very finely chopped dates.
- Add the lemon juice and water. Cook covered under medium/ high heat until apples have puréed. Make sure you stir frequently so the compote does not stick to the bottom of the pan. It should take around 20 minutes.
- When the apple are cooked purée them into a compote completely with a fork. Leave to cool down a little.
- Add cinnamon and vanilla to taste.
- This apple compote can be eaten warm, at room temperature or cold. It will keep in the fridge in an airtight container for at least 7 days.
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