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Breakfast recipe · from the recipe book

Maple Vanilla Apple Compote with Walnuts

Tender, glossy apple chunks simmered in maple and vanilla with a hint of cardamom, spooned warm or chilled over tangy yogurt with crunchy toasted walnuts.

Maple Vanilla Apple Compote with Walnuts

Ingredients

  • 3½ medium600 gApplepeeled and cut into 3/4-inch chunks
  • ⅓ cup90 gWater
  • 1½ tbsp30 gMaple syrup
  • 1 tbsp15 gLemon juice
  • 1¼ tsp5 gVanilla extract
  • ¼ tsp0.5 gGround cardamom
  • 1½ tsp4 gCornstarch
  • ⅛ tsp0.5 gSalt
  • ¼ cup chopped30 gWalnutsroughly chopped
  • 2½ cups600 gPlain yogurt, low-fat

Steps

  1. Peel the apple, cut it into chunks and toss it with the lemon juice so it doesn't brown.
  2. Set a medium pot over medium heat, add the walnuts and toast, stirring, for 3 to 4 minutes until fragrant; tip them onto a plate and set aside.
  3. In the same pot, add the apple with the lemon juice, then add the maple syrup, the cardamom, the salt and all but about 2 tablespoons of the water. Bring to a simmer.
  4. Cover and simmer gently for 8 to 10 minutes, stirring now and then, until the apple is tender but still holds its shape.
  5. Stir the cornstarch into the reserved 2 tablespoons of water until smooth, pour this slurry into the pot and simmer for 1 minute, stirring, until the juices turn glossy and thick.
  6. Take the pot off the heat and stir in the vanilla. Cool for about 10 minutes.
  7. Divide the yogurt among 4 bowls, spoon the compote over it and scatter the toasted walnuts on top.
  8. Cool any leftover compote quickly, refrigerate it in a covered container within 2 hours and use within 3 days.

Contains: Milk, Tree nuts.

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

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