Servings
Font
Back
0 from 9 votes

Caramel Apple Pie Filling (Caramel Apple Compote)

This caramel apple pie filling is deliciously fruity and sweet, and packed with spices too. A super versatile apple compote recipe to use as a filling or topping for breakfast or dessert! EASY - This recipe is easy to make, but remember to pay attention when making the dry caramel to prevent the sugar from burning. US based cup, teaspoon, tablespoon measurements. Common Measurement Conversions. Weight measurements are recommended for accurate results.

Prep Time
20 mins
Cook Time
20 mins
Total Time
50 mins
Servings: 10 servings
Calories: 194 kcal
Course: Dessert , Breakfast , Condiments , Brunch
Cuisine: North American , American , Canadian

Ingredients

  • 800 g Honeycrisp Apples cores removed, about 5 - 6 (see recipe notes)
  • 2 tbsp lemon juice optional
  • 150 g white granulated sugar ¾ cup (for the caramel base)
  • 100 g white granulated sugar or brown sugar ½ cup (see recipe notes)
  • 2 tbsp cream
  • Generous pinch of sea salt
  • 1 tsp ground cinnamon
  • ½ tsp nutmeg
  • ½ tsp ground cardamom
  • ¼ tsp ground cloves
  • 1 ½ tbsp water
  • 2 tsp cornstarch
  • 2 tsp vanilla optional
  • 57 g unsalted butter 4 tbsp

Instructions

    Cup of Yum
  1. Cut the apples into small cubes (about ½ inch / 1 cm in size). Place them in a bowl of water, with the lemon juice. Set aside until needed. This step is optional, but recommended for beginners OR if you’re not planning on making the caramel base right away.
Dry caramel base
    Cup of Yum
  1. In a medium to large pot, sprinkle the sugar evenly on the bottom of the pot. Make sure the pot is clean and dry before placing the sugar.
  2. Heat the sugar mix over medium heat. The sugar will start to melt at the bottom and at the edges. Using a clean spatula, gently mix the sugar to allow it to melt more evenly. Some clumping is expected and is OK.
  3. The sugar will start to change color and caramelize. Some spots will caramelize faster than others, so it’s important to stir or move the caramel around gently so that it caramelizes evenly.
  4. When the sugar is starting to caramelize, strain the apple pieces and have them ready to be added to the pot.
Making the caramel apple compote
  1. The caramel should be dark amber in color when you add the apples. When the sugar starts to turn dark amber in color, add the apples to the pot. The caramel will sizzle and steam at this point, so be careful!
  2. Add the cream and the leftover sugar (or brown sugar) to the mixture as well, and stir the apples until the caramel has dissolved in the liquid. The apple mixture in the pot may have a lot of liquid, almost covering the apples. The mixture will be cooked to evaporate the liquid.
  3. Add the salt and spices to the mix and stir the apples to coat. Bring the liquid to a boil.
  4. Cook the apples over medium heat, uncovered, while stirring frequently. The liquid in the pot should reduce by about ½ as it evaporates. This may take about 15 - 20 minutes, depending on the stove and pot you use.
  5. Make the cornstarch slurry by dissolving the cornstarch in the water. Set aside until needed.
  6. When the liquid has slightly thickened and reduced, mix the cornstarch slurry and add it to the apple mix.
  7. Stir to mix, and allow the mixture to come to a simmer and thicken. Cook for about 1-2 minutes. If you prefer less liquid in your apple compote, you can cook the apples for a few more minutes to further reduce the liquid.
  8. Once the mixture is thickened, add the vanilla and butter, and stir until the butter has melted.
  9. Place the apple compote in jars with tight-fitting lids.
  10. Transfer to the fridge to cool, and enjoy within 5 days.

Notes

  • You can also use granny smith, royal gala or pink lady, instead of honey crisp. 
  • I also keep the skin on, but you can peel the apples if you prefer. 
  • I use white sugar to get the caramel flavor. But the second amount of sugar (100 g) is to add sweetness. You can use either white sugar, or brown sugar for a slight molasses flavor. Either light brown or dark brown sugar is fine. 
  • If I use a 5 qt pot, the cook time is longer than with a larger pot with a larger surface area at the bottom. So I always go by how much of the water has evaporated as well as how soft the apples are to gauge when I need to add the cornstarch slurry. 

Nutrition Information

Serving 0.25cup Calories 194kcal (10%) Carbohydrates 37g (12%) Protein 1g (2%) Fat 6g (9%) Saturated Fat 4g (20%) Polyunsaturated Fat 1g Monounsaturated Fat 2g Trans Fat 1g Cholesterol 16mg (5%) Sodium 6mg (0%) Potassium 108mg (3%) Fiber 2g (8%) Sugar 33g (66%) Vitamin A 231IU (5%) Vitamin C 4mg (4%) Calcium 20mg (2%) Iron 1mg (6%)

Nutrition Facts

Serving: 10servings

Amount Per Serving

Calories 194

% Daily Value*

Serving 0.25cup
Calories 194kcal 10%
Carbohydrates 37g 12%
Protein 1g 2%
Fat 6g 9%
Saturated Fat 4g 20%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 2g 10%
Trans Fat 1g 50%
Cholesterol 16mg 5%
Sodium 6mg 0%
Potassium 108mg 2%
Fiber 2g 8%
Sugar 33g 66%
Vitamin A 231IU 5%
Vitamin C 4mg 4%
Calcium 20mg 2%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.