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My Cozy Autumn Apple Pear Compote 2 Ways turns fall fruit into something extra special. Juicy apples and pears simmer into two irresistible versions: vanilla maple chai and pumpkin spice caramel. Both are refined-sugar-free, perfectly spiced, and smell like your kitchen just threw on a warm, toasty sweater!

COZY AUTUMN APPLE PEAR COMPOTE 2 WAYS

As much as I love the summer and being hot, hot, hot, I think I adore fall just a bit more because we get apple and pumpkin flavors in everything! And don’t get me started on gingerbread, but wait, we’re not there quite yet, so I’ll pump my own brakes!

Is there anything better than apple pie with those gooey, soft apples? I don’t think so. I love creating recipes that capture the best parts of those classic desserts in a lighter, made-over way that still tastes amazing. In my humble opinion, the apples are the best part anyway!

That’s exactly why I’m so excited to share my Cozy Autumn Apple Pear Compote 2 Ways. I’ve been making these for over 15 years, and they’re so good that I have to stop myself from eating them straight from the pan! I combine apples and pears because they play so well together, juicy, tender, and perfectly balanced. And what’s even better, I mix different varieties of both, so each bite has a little contrast: some sweet, some tart, all delicious!

And I didn’t stop at one flavor! The vanilla maple chai compote has warm spices that mingle with real maple and vanilla, giving the fruit a gently spiced, tea-like sweetness. With the pumpkin spice caramel version, the pears and apples cozy up with cinnamon, nutmeg, and a maple caramel finish that tastes like fall in a spoon.

Both are comforting, simple to make, and way too easy to eat by the spoonful. So, let’s get cooking, because it’s about to be sweater weather!

HOW I MADE OVER THESE COMPOTES:

First of all, there’s no refined sugar here, and I only use good-quality grass-fed butter for that rich, melt-in-your-mouth finish. I also didn’t use any cornstarch because you get the gooey sauce without it!

I also use a variety of apples and pears because they each bring something to the table. Apples add fiber and vitamin C, while pears offer gut-friendly nutrients and a soft, buttery texture that combine perfectly with the apples. Maple syrup contains trace minerals like zinc and manganese, making it a smarter swap for refined sugar. Coconut palm sugar has a lower glycemic index and a subtle caramel flavor that complements the fruits beautifully.

The spices do more than make your kitchen smell amazing. Cinnamon and nutmeg help support healthy blood sugar levels, while chai spices like ginger and cardamom add natural anti-inflammatory perks.

And with something this simple yet so mouthwatering, you’ll never miss the extra stuff!

This recipe is nut-free, gluten-free, refined-sugar-free, egg-free, soy-free, paleo, grain-free, vegetarian, and vegan.

HERE’S WHAT YOU’LL NEED:

(Use organic ingredients when possible)

Apples
Pears
Butter
Maple syrup
Vanilla bean powder
Cinnamon
Ground ginger
Cardamom
Ground cloves
Nutmeg
Black pepper
Coconut palm sugar
Pumpkin pie spice
Almond extract
Salt

THIS IS HOW YOU’LL MAKE IT:

Don’t you love simple, easy-to-make recipes? Great, then you’re gonna love this one!

First, peel and chop the apples into 1/2-inch cubes. Then, chop the pears into 1/2-inch cubes. There’s no need to peel the pears since their thin skin almost melts away as it cooks. You want pears that are ripe but not overly soft, somewhere in the sweet spot between firm and juicy. If they’re too soft, they’ll turn mushy fast. I like to use pears that have been sitting on the counter for a day or two after bringing them home from the store.

Use a blend of apple and pear varieties for a unique flavor balance. I love using Honeycrisp, Granny Smith, Cosmic Crisp, and Fuji apples, along with Bartlett, Bosc, and red pears. Honestly, I use as many as I can find!

Add butter (like Kerrygold) to two separate pans over medium-high heat, then divide the apples and pears evenly between them.

As the butter melts, add maple syrup, cinnamon, ground ginger, cardamom, nutmeg, salt, and black pepper to one pan and stir well. I like to mix my own spices, but I’ll be honest, sometimes I use organic blends I find online or at the store. If you’re short on time, a ready-made chai spice totally works. For the second recipe, you’ll see I used a ready-made pumpkin spice!

In the second pan, add pumpkin pie spice, coconut palm sugar, and salt, then give it a good stir.

Continue stirring both pans uncovered and let them cook over medium-high heat for 4-8 minutes, depending on how soft you like your apples. I like mine to have a slight bite, so I cook it for about 7-8 minutes. The pears will soften a little more.

Taste and adjust the spices or sweetness if needed.

After removing both pans from the heat, add the almond extract to the pumpkin pie caramel version and stir again. Adding it off the heat helps it preserve its flavor.

You’ll notice we didn’t use any cornstarch in these compotes. It’s really not necessary. They both end up with a bit of that ooey, gooey sauce we all love without the extra step!

And that’s it! It’s really that simple. Now pile your apple and pear compote onto anything you want and enjoy every cozy spoonful!

SERVING SUGGESTIONS:

This cozy apple and pear compote goes with just about everything! Spoon it over a warm bowl of oatmeal or swirl it into overnight oats for the perfect fall breakfast. I’ve got a recipe for a pumpkin one that’s coming soon!

It’s also amazing layered with Greek yogurt or cottage cheese, piled on top of healthy homemade pancakes or waffles, or served with a scoop of vanilla ice cream. I love serving it with the Cosmic Bliss coconut-milk-based brand when I’m not making my own.

If you want a little crunch, finish it off with a sprinkle of granola or a handful of toasted nuts like almonds, pecans, or walnuts.

MITA’S MUST-KNOW TIP:

When perfecting any recipe, the right amount of salt, spices, and sweeteners depends on the size and flavor of the produce you use, and that might be different from what I used when I developed this recipe. Your zucchini might be tiny compared to mine, your strawberries could be on the verge of being jam, and your tomatoes might be less tomato-y than expected, so taste as you go! If you add more veggies or swap anything in, a little seasoning tweak might be needed. You can totally make this dish your own, and if you go a little overboard, you can probably fix it. But tasting often means you won’t need a backup plan… or a backup meal!

FREQUENTLY ASKED QUESTIONS:

STORAGE AND LEFTOVERS:

Store any leftover compote in an airtight container in the fridge for up to 5–7 days. It will thicken a bit as it chills, so give it a quick stir before serving. If it firms up too much, loosen it with a splash of water and adjust the sweetness if needed. It should be nice and gooey.

You can also freeze it for up to two months. When you’re ready to enjoy it again, let it thaw in the fridge overnight and reheat gently on the stove or in the microwave.

ADDITIONAL NOTES:

If your fruit isn’t super sweet, taste and add an extra drizzle of maple syrup or a pinch of coconut sugar at the end.

If you don’t have vanilla bean powder, just use vanilla extract.

I see a lot of recipes where people add a splash of fresh lemon juice at the end, but honestly, I’ve never felt like it needed it. I just love the natural richness of the apples. It’s light but still feels a little decadent. But if that’s something you like, go for it.

NUTRITIONAL VALUES:

I don’t include nutritional values in my recipes because I believe in intuitive eating and balanced nutrition. Since ingredient brands can vary, the numbers aren’t always consistent. If you’d like a more accurate breakdown, I recommend entering this recipe into MyFitnessPal or a similar tracker.

For more great Breakfast IDEAS, check these out!

Brunch Worthy Veggie-Stuffed “Mexican” Egg Bake
Gluten-Free Honey-Glazed Fresh Peach Cake

For more great DESSERT RECIPEs, check these out!

5 Minute Healthy’ish Bourbon Sauce
Refined Sugar-Free Mixed Berry Compote
Creamy Dreamy Piña Colada Mojito Lite Ice Cream
Ninja Creami Blueberry Coconut Cheesecake Protein Ice Cream

If you make this recipe, I’d love it if you left a comment and star rating below! And don’t forget to tag me on Instagram so I can see your creation. Feel free to reach out with any questions, and I’ll do my best to help!

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