Keyword: Apple recipes, Caramel, Dessert Recipes, Fall Desserts, Fruit compote, Make ahead breakfasts, Salted Caramel, Spreads, Sweet Breakfasts, Toppings
Prep Time: 20minutes
Cook Time: 30minutes
Total Time: 50minutes
Author: Dini @ The Flavor Bender
This caramel apple pie filling is deliciously fruity and sweet, and packed with spices too. A super versatile apple compote recipe to use as a filling or topping for breakfast or dessert! EASY- This recipe is easy to make, but remember to pay attention when making the dry caramel to prevent the sugar from burning. US based cup, teaspoon, tablespoon measurements. Common Measurement Conversions. Weight measurements are recommended for accurate results.
800ghoney crisp applescores removed, about 5 - 6 (see recipe notes)
2 tbsplemon juiceoptional
150gwhite granulated sugar¾ cup (for the caramel base)
100gwhite granulated sugar or brown sugar½ cup (see recipe notes)
Generous pinch of sea salt
57gunsalted butter4 tbsp
Cut the apples into small cubes (about ½ inch / 1 cm in size). Place them in a bowl of water, with the lemon juice. Set aside until needed. This step is optional, but recommended for beginners OR if you’re not planning on making the caramel base right away.
800 g honey crisp apples, 2 tbsp lemon juice
Dry caramel base
In a medium to large pot, sprinkle the sugar evenly on the bottom of the pot. Make sure the pot is clean and dry before placing the sugar.
150 g white granulated sugar
Heat the sugar mix over medium heat. The sugar will start to melt at the bottom and at the edges. Using a clean spatula, gently mix the sugar to allow it to melt more evenly. Some clumping is expected and is OK.
The sugar will start to change color and caramelize. Some spots will caramelize faster than others, so it’s important to stir or move the caramel around gently so that it caramelizes evenly.
When the sugar is starting to caramelize, strain the apple pieces and have them ready to be added to the pot.
800 g honey crisp apples
Making the caramel apple compote
The caramel should be dark amber in color when you add the apples. When the sugar starts to turn dark amber in color, add the apples to the pot. The caramel will sizzle and steam at this point, so be careful!
800 g honey crisp apples
Add the cream and the leftover sugar (or brown sugar) to the mixture as well, and stir the apples until the caramel has dissolved in the liquid. The apple mixture in the pot may have a lot of liquid, almost covering the apples. The mixture will be cooked to evaporate the liquid.
100 g white granulated sugar or brown sugar, 2 tbsp cream
Add the salt and spices to the mix and stir the apples to coat. Bring the liquid to a boil.
Generous pinch of sea salt, 1 tsp ground cinnamon, ½ tsp nutmeg, ½ tsp ground cardamom, ¼ tsp ground cloves
Cook the apples over medium heat, uncovered, while stirring frequently. The liquid in the pot should reduce by about ½ as it evaporates. This may take about 15 - 20 minutes, depending on the stove and pot you use.
Make the cornstarch slurry by dissolving the cornstarch in the water. Set aside until needed.
1 ½ tbsp water, 2 tsp cornstarch
When the liquid has slightly thickened and reduced, mix the cornstarch slurry and add it to the apple mix.
Stir to mix, and allow the mixture to come to a simmer and thicken. Cook for about 1-2 minutes. If you prefer less liquid in your apple compote, you can cook the apples for a few more minutes to further reduce the liquid.
Once the mixture is thickened, add the vanilla and butter, and stir until the butter has melted.
2 tsp vanilla, 57 g unsalted butter
Place the apple compote in jars with tight-fitting lids.
Transfer to the fridge to cool, and enjoy within 5 days.
Note about the apples
You can also use granny smith, royal gala or pink lady, instead of honey crisp. I also keep the skin on, but you can peel the apples if you prefer.
Note about the sugar
I use white sugar to get the caramel flavor. But the second amount of sugar (100 g) is to add sweetness. You can use either white sugar, or brown sugar for a slight molasses flavor. Either light brown or dark brown sugar is fine.
Note about the cook time
If I use a 5 qt pot, the cook time is longer than with a larger pot with a larger surface area at the bottom. So I always go by how much of the water has evaporated as well as how soft the apples are to gauge when I need to add the cornstarch slurry.