Raspberry & Apple Vanilla Breakfast Compote – with a hint of coconut sugar & ginger

  • Rasberry & Apple Breakfast Compote by Trinity - vegan and gluten-free

Compote is actually really a dessert from medieval Europe. But 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 after I moved to Somerset in the South West of England, at which point every Autumn, I seemed to encounter 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 when I first moved here, we didn’t have much money for food, so a bit of a necessity really)… every time I went for a walk outside in the autumn, I’d come back with lots of treasures.

Rasberry & Apple Breakfast Compote by Trinity - vegan and gluten-free

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.

Rasberry & Apple Breakfast Compote by Trinity - vegan and gluten-free

Naturally sweetened…

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.

Personally, I think the fruit is sweet enough, so maxing it out with even more sugar isn’t really necessary (and not my style). 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 have lots in my garden) or rhubarb (which I often get given). The limit is your imagination.

I enjoy this for breakfast. It serves well hot or cold (although part of the joy is having something warm when the chilly weather starts to kick in, so I rarely eat it cold).

Rasberry & Apple Breakfast Compote by Trinity - vegan and gluten-free

To peel or not peel your apples?

I am definitely a ‘not peel your apples’ sort of person. This part is however, completely up to you. There is so much goodness in the peel (and just underneath it) that it seems a bit of a waste to me to peel. 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 actually hold together better during the cooking process. If you’d like it completely stewed and mushed together, then I would actually recommend peeling.

I’ll leave that one to you ๐Ÿ™‚

Raspberry & Apple Vanilla Breakfast Compote - gluten-free vegan recipe
 
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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.
Author:
Recipe type: Breakfast
Cuisine: vegan, dairy-free, gluten-free
Serves: 2 bowls
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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Rasberry & Apple Breakfast Compote by Trinity - vegan and gluten-free

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10 Comments

  1. Dianne's Vegan Kitchen September 11, 2017 at 2:12 pm - Reply

    This looks like such a lovely breakfast! I’m going apple picking next week, so I’m going to bookmark this recipe. I’m definitely a โ€˜not peel your applesโ€™ person, too!

  2. Veggie Inspired September 14, 2017 at 7:44 pm - Reply

    Looks so cozy and homey. Love the vanilla and ginger in there. This would be amazing over some vegan nice cream!

  3. Aimee September 15, 2017 at 10:58 am - Reply

    How beautiful is this! That colour. So vibrant. Looks and sounds absolutely wonderful <3

  4. Linda from Veganosity September 16, 2017 at 12:16 pm - Reply

    I love that you add compote to grains for breakfast. I do the same and it’s so delicious, yet so healthy. I love the combination of fruit, Trinity.

  5. Alisa Fleming September 17, 2017 at 10:47 pm - Reply

    This looks like such a beautiful marriage of two season. Comforting apple for all, bright raspberries for saying goodbye to summer ๐Ÿ™

    • Trinity @ Trinity's Conscious Kitchen September 18, 2017 at 8:18 am - Reply

      Indeed… the wonderful thing is that these are my autumn raspberries from the garden. Giving me bright little treasures until the first front comes in.

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