Compote is actually really a dessert from medieval Europe. Times change and I adore making compote (which in this case is essentially, gently, stewed fruit, with a little je ne sais quois) for breakfast.

I first started making this raspberry an apple after I moved to Somerset in 1996 in the South West of England (I’ve since moved to Wales). Every Autumn, I encountered an endless supply of apples. People put them in containers and tubs at the end of garden paths and driveways, just for the love of it, to share with anyone walking by.

Ever the opportunist and being super resourceful, as usual… each time I went for a walk outside in the autumn, I’d come back with lots of treasures.

This beautiful fruit compote is the perfect granola companion and part of my healthy vegan breakfast recipes collection, naturally sweetened and bursting with whole-food flavour.

Using apples to make compote

Back then I tended to make this with apple and a sprinkle of cinnamon, which was nice indeed. Originally, I had simply wanted to find a way to use the abundance of free apples falling at my feet, whilst creating something tasty and warming for breakfast as the colder days started to set in.

Everybody loved it – so apple compote, became a bit of a thing!

My compote has evolved (even though it is still super easy). Now I have a garden full of raspberries. I add in couple of other ingredients (like a dash of vanilla, pinch of ginger and coconut sugar) to make the whole thing de-e-e-lectably delicious.

Naturally sweetened raspberry and apple compote…

Traditionally, in medieval times stewed fruit would have been served at dinner (by posh people I assume, as part of their multiple coursed meals). Compote would also contain sugar or sugar syrup and spices.

I prefer to embrace the natural sweetness in the apples and raspberries n this compote. The fruit has a beautiful sweetness all by itself, so I don’t tend to add extra sugars or sweetner. That said, I know lots of people tend to have a sweet tooth, so these days, I do often add a little coconut sugar, just to bring it up to that perfect kind of sweetness (although coconut sugar is entirely optional).

I’ve done many variations of this type of breakfast compote over the years, depending on what is available at the time. I’ll often add blackberries (which grow in the hedgerows here in the autumn), strawberries (of which I used to have lots in my garden when I lived in Somerset). Then there’s  rhubarb which at times, I often been given and does benefit from a little extra coconut sugar. You can swap out for most fruits to be honest. The limit is your imagination.

To peel or not peel your apples?

I am definitely a ‘not peel your apples’ kinda girl! This is of course and completely up to you. There is so much goodness in the peel (and just underneath it) that it feels beneficial to keep the peel on. The exception might be if you use super thick skinned, cooking apples, which can be a bit tough and waxy, even after cooking.

Not peeling (apart from retaining more of the nutrients) means that the apples will potentially hold together better during the cooking process. If you’d like it completely stewed and mushed together, then I would recommend peeling.

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Raspberry and Apple Vanilla Breakfast Compote - gluten-free vegan recipe

Yield: 2 bowls

Prep Time: 2 minutes

Cook Time: 10 minutes

Total Time: 12 minutes

A warming gluten-free, vegan recipe using apples and raspberries to make a delicious breakfast compote. Stewed fruit with vanilla and a hint of coconut sugar and ginger.

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Ingredients

• 3 (medium sized) organic sweet apples
• 2 tablespoons water
• Handful of raspberries
• 1 teaspoon vanilla extract
• 1 heaped teaspoon coconut sugar
• Pinch of ground ginger (optional)

Instructions

1. Chop the apples into tiny cubes. No need to peel the skin (there are lots of nutrients to be had in the skin and just beneath the skin), although if you are opting for cooking apples (which tend to have a thicker, waxier skin) rather than normal sweet apples, then do go ahead and peel them. If you are using non-organic apples, then definitely peel.
2. Pop your cubed apple into a pan along with 2 tablespoons of water. Turn on the stove and heat up, mixing regularly and replacing the lid between mixing to help the cooking process. Be sure not to add too much water - a couple of tablespoons should be more than enough to get the cooking process started. Allow to cook for about 10 to 15 minutes.
3. Add in the raspberries, coconut sugar, vanilla and optional pinch of ginger and cook for a further couple of minutes further.
4. Use the back of a spoon to press downwards and help break down the cooked apples and get everything dancing together in the pan.
5. Enjoy right away with a sprinkle of granola, muesli or dairy-free yoghurt.

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