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Snack recipe · from the recipe book

Apple Blueberry Maple Compote

Tender apple pieces simmered with bursting blueberries and a touch of maple make a jammy, fruit-forward topping with soft chunks and a glossy purple sauce.

Apple Blueberry Maple Compote

Ingredients

  • 2½ medium500 gApplepeeled and cut into 1/2-inch pieces
  • 1¼ cups200 gFrozen blueberries, unsweetened
  • ¼ cup60 gWaterdivided
  • 1 tbsp25 gMaple syrup
  • 1 tbsp15 gLemon juice
  • 2¼ tsp6 gCornstarch
  • ¼ tsp0.5 gGround nutmeg
  • ⅛ tsp0.5 gSalt

Steps

  1. Peel, core and cut the apple into 1/2-inch pieces before you start cooking.
  2. In a small bowl, stir the cornstarch into one quarter of the water to make a smooth slurry; set it aside.
  3. Put the apple, the remaining three quarters of the water, the maple syrup, the nutmeg and the salt in a medium saucepan. Cover and simmer over medium-low heat, stirring now and then, for 8 to 10 minutes, until the apple is just tender.
  4. Add the frozen blueberries and cook uncovered for 5 to 6 minutes, stirring gently, until most of the berries burst and the juices turn deep purple.
  5. Stir the cornstarch slurry again, pour it into the pot and simmer for 1 to 2 minutes, stirring, until the sauce turns glossy and thickens.
  6. Take the pot off the heat and stir in the lemon juice.
  7. Serve warm over pancakes, or cool for about 15 minutes. Then refrigerate it promptly in a covered container and use it within 3 days.

Allergens: none of the nine major allergens in the ingredients as written.

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Saved in the Every Helping recipe book on October 24, 2026.

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