3cupsdiced apples, unpeeled(roughly ½ inch pieces)
½cuppacked brown sugar
1teaspoonground cinnamon
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Instructions
Melt butter In large skillet over medium high heat.
Add apples and brown sugar. Continue to cook over medium high heat for 15 minutes, or until apples are softened, stirring occasionally. Stir in cinnamon.
Serve over pancakes, cooked oatmeal, vanilla ice cream, or pudding.
Notes
This apple cinnamon compote can be made ahead and stored in an airtight container in the refrigerator for up to one week.
Reheat on the stove over medium-low heat or in the microwave in 30 second intervals until warm, if desired.
To freeze, put in freezer containers and freeze for up to 2 months. Thaw in refrigerator overnight for best results. Reheat if desired.
Apple varieties: I use a combination of Honeycrisp and Gala. Other varieties that would work well are Jonagold, Jonathan, Braeburn, Granny Smith, or Cortland. If you prefer a sweeter, softer compote (closer to applesauce, depending on how long you cook it), try using McIntosh apples.