Apple & Mushroom Compote over Yogurt

Compote, from the French for stewed fruit, rarely welcomes mushrooms—yet cremini nearly melt into cinnamon apples here. Spooned over Greek yogurt with maple and toasted pumpkin seeds, it makes a cozy autumn dessert bowl.

Serves 4 · 15 min prep · 15 min cook

Estimate for one serving

• 230 cal
• 14g protein
• 26g carbs
• 9g fat
• 3g fiber

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Ingredients

• 2 large crisp apples
• 4 oz cremini mushrooms
• 1.5 tbsp unsalted butter
• 2 tbsp maple syrup
• 1 tbsp fresh lemon juice
• 1/2 tsp ground cinnamon
• 1 tsp fresh thyme leaves
• 1 pinch pinch of salt
• 3 cups plain whole-milk Greek yogurt
• 2 tbsp toasted pumpkin seeds

Instructions

1. 1Core and dice the apples into small even cubes; leave the skins on for texture and color.
2. 2Wipe the mushrooms clean and finely chop them so they almost melt into the fruit.
3. 3Melt the butter in a medium skillet over medium heat until foaming subsides.
4. 4Add the chopped mushrooms and salt; sauté 4 to 5 minutes, stirring often, until they release moisture and begin to brown lightly.
5. 5Stir in the diced apples, maple syrup, lemon juice, cinnamon, and thyme.
6. 6Cook over medium heat 8 to 10 minutes, stirring occasionally, until the apples soften but still hold shape and the mixture turns glossy and lightly jammy.
7. 7Taste and adjust with an extra squeeze of lemon if needed to keep the profile bright rather than heavy.
8. 8Remove from heat and let the compote cool 5 to 10 minutes so it thickens slightly.
9. 9Spoon the Greek yogurt into four bowls and create a shallow well in each.
10. 10Top each portion with warm or room-temperature apple-mushroom compote.
11. 11Finish with a sprinkle of toasted pumpkin seeds for crunch and serve immediately as a light dessert.