Warm Cinnamon Apple Compote Toast

Compote began as gently simmered fruit meant to stretch orchard harvests into cozy mornings. Here, cinnamon-spiced apples melt into a warm topping for thick toast with creamy ricotta and toasted nuts.

Serves 4 · 10 min prep · 15 min cook

Estimate for one serving

• 340 cal
• 10g protein
• 48g carbs
• 13g fat
• 3g fiber

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Ingredients

• 4 medium crisp apples, cored and diced
• 1 tbsp fresh lemon juice
• 2 tbsp unsalted butter
• 3 tbsp light brown sugar
• 1 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1 pinch pinch of ground cloves
• 1 pinch pinch of salt
• 2 tbsp water
• 8 slices thick-sliced sourdough or country bread
• 1 cup ricotta or plain Greek yogurt
• 1/3 cup toasted chopped walnuts or pecans
• optional extra cinnamon for dusting

Instructions

1. 1Toss the diced apples with the lemon juice in a bowl to keep them bright.
2. 2Melt the butter in a medium saucepan over medium heat until foaming.
3. 3Add the apples, brown sugar, cinnamon, nutmeg, cloves, salt, and water; stir to coat.
4. 4Bring the mixture to a gentle simmer, then reduce heat to medium-low and cook, stirring occasionally, until the apples soften and the juices thicken into a glossy syrup, 10 to 12 minutes.
5. 5Taste and adjust sweetness or spice if needed; keep the compote warm over very low heat.
6. 6Toast the bread slices until deeply golden and crisp on both sides, either in a toaster or in a dry skillet over medium heat.
7. 7Spread a generous spoonful of ricotta or Greek yogurt over each warm toast slice.
8. 8Spoon the warm cinnamon apple compote evenly over the creamy layer, letting some syrup drip down the sides.
9. 9Scatter the toasted nuts on top and finish with a light dusting of extra cinnamon if you like.
10. 10Serve immediately while the toast is still crisp and the compote is steaming.