Roasted Apple Compote

Compote, from the French for mixture, has long celebrated seasonal fruit with gentle sweetness. This roasted take caramelizes apples with honey, vanilla, and a whisper of thyme for a warm, fragrant dessert.

Serves 4 · 10 min prep · 25 min cook

Estimate for one serving

• 155 cal
• 1g protein
• 34g carbs
• 3g fat
• 3g fiber

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Ingredients

• 4 medium mixed apples (Gala and Granny Smith), cored and cut into 1-inch chunks
• 2 tbsp fresh lemon juice
• 3 tbsp honey
• 1 tsp ground cinnamon
• 1 vanilla bean, split and scraped (or 1 tsp extract)
• 1 pinch of sea salt
• 1 tsp fresh thyme leaves
• 1 tbsp unsalted butter

Instructions

1. 1Preheat the oven to 400°F and line a rimmed baking sheet with parchment paper.
2. 2Toss the apple chunks with lemon juice right away so they stay bright and do not brown.
3. 3Drizzle the honey over the apples, then sprinkle with cinnamon, the scraped vanilla seeds (or extract), salt, and thyme leaves; toss gently until every piece is coated.
4. 4Dot the butter in small pieces across the apples so it melts into the fruit while roasting.
5. 5Spread the apples in a single layer on the prepared sheet and roast for 22 to 28 minutes, stirring once halfway, until the edges caramelize and the fruit is soft but still holds shape.
6. 6Remove from the oven and let the apples sit 5 minutes; the released juices will thicken into a glossy syrup.
7. 7Transfer everything, including the pan juices, to a bowl and lightly mash a few pieces with a fork for a rustic compote texture while leaving most chunks intact.
8. 8Taste and adjust with an extra squeeze of lemon if you want more brightness.
9. 9Serve warm over yogurt, ice cream, or simply by the spoonful as a light fruit dessert.