This apple and blackberry compote is a fun sweet treat, and perfect for topping oatmeal, ice cream or other sweet treats. Made with just four ingredients, it is a vegetarian, gluten free and low histamine dessert for all the family.
If you love compotes, then you may also like to try my rhubarb and apple compote, which makes the most of this seasonal fruit.
This fruit compote makes the most of fresh apples and blackberries, and is so simple to make (and quite kid-friendly too!). Especially perfect during the fall months when you can pick your own produce!
Why this recipe is so good
Perfectly sweet. The fresh fruit has its own delicious sweetness, but this compote adds a touch of maple syrup for those with a sweet tooth.
Minimal ingredients. All you need is fresh fruit, butter and maple syrup.
Quick and easy to make. A very simple recipe that can be ready for breakfast or dessert in no time!
Just four ingredients to make this recipe. Some notes on the fruit:
Apples – I think that red apples or Braeburn apples work particularly well in this recipe. Green apples will have a sharper taste.
Blackberries – personally I suggest using fresh, but frozen will work in a pinch as well. If using fresh you will need ripe blackberries so they break down when heated.
Variations on the recipe
If just the fruit is sweet enough for you, then simply leave out the maple syrup. Alternatively, you can use a pinch of brown sugar or honey.
Related recipe: apple and pear compote
Step by step instructions
Making this apple blackberry compote couldn’t be easier, and just requires a pan and a wooden spoon.
Melt the butter in the pan on a low heat. Add the fruit and maple syrup. Stir to combine so the fruit is well coated in the butter and maple syrup.
Bring the mixture to a very light simmer, and cook for 12-15 minutes, stirring occasionally, until the fruit has softened and the blackberries have mostly broken down. Use the back of a wooden spoon to press them against the side of the pan if they are being stubborn!
Frequently asked questions
Dice to preference, but around a centimetre square works well. If you want a more chunky compote dice larger. Don't dice too small or you will get more of a jam than a compote.
Yes, this is a refined sugar free compote as we use maple syrup rather than white or brown sugar.
Compote can be enjoyed as it is. You can also spoon onto oatmeal as a topping, or onto desserts such as ice cream.
More desserts to enjoy
Lots of sweet treats can be found on my desserts page, but some recent recipes to try out:
Apple and blackberry compote
- 3 small apples cored, peeled and diced
- 1 cup blackberries
- 1 tablespoon butter
- 1 tablespoon maple syrup
- Spoon the butter into the pan and heat on low so it melts to a liquid. Add the apples, blackberries and maple syrup. Stir well to combine.
- Increase the heat to a very light simmer, and cook the fruit for 12-15 minutes until softened. Stir occasionally and if you like the blackberries to break down, press them against the side of the pan with a wooden spoon to help them along.
- Dice the apples to size preference. Larger fruit may require a few more minutes of cook time.
- Use ripe blackberries so they will break down and release their juices.
- Don't let the mixture boil. Just keep to a very light simmer.