Sorry pumpkin, but in this house, apple is the superior fall flavor!
This Spiced Apple Pecan Compote is a quick and easy way to elevate your fall break or brunch. I promise it is the only way you will want to eat your pancakes and waffles – especially fluffy buttermilk pancakes. I also plan to top my oatmeal with this throughout the season.
You can also add a taste of autumn to your desserts by using this as a topping for ice cream, dessert bars, cheesecakes and more.
What I really love about this recipe is that it is extremely simple to make and uses very basic and minimal ingredients.
For this recipe, I used honey crisp because that is what we had on hand and they are a favorite in our home. However, gala and fuji are other great options for this recipe.
I personally did not add any additional sugar besides the brown sugar, because I knew I would be getting extra sweetness from the maple syrup I added to my pancakes. If you want to add more sugar to the mixture, I recommend ¼ cup. If you are topping your pancakes or waffles with maple syrup, then you may not need the added sugar.
- •4 tbsp unsalted butter
- •4 tbsp light brown sugar
- •3 medium honey crisp apples, cored, peeled & diced
- •1 tsp ground cinnamon
- •Dash of ground nutmeg
- •½ cup pecans
- In a medium pan over medium heat, melt butter and brown sugar until combined and slightly bubbling.
- Add apples, cinnamon and nutmeg. Cook 7-9 minutes or until apples are cooked through, stirring occasionally. Stir in pecans until coated and well combined.
- Serve warm over pancakes or waffles.