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Apple and Plum Compote: Light Fruit Dessert with Cinnamon
🛒 Ingredients
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4 apples, preferably tart aromatic varieties such as Boskoop, Elstar, Braeburn or Cox
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8 ripe plums or damsons
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250 ml water or apple juice
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40–50 g caster sugar, depending on the sweetness of the fruit
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2 tbsp lemon juice
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1 cinnamon stick
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1 tbsp cornflour or cornstarch
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2 tbsp cold water, for mixing the starch
📊 Nutritional Information
This recipe is also available in German.
📌 Overview
Apple and plum compote is a simple late-summer and autumn fruit dessert made with ripe plums, tart apples, cinnamon and lemon juice. This version is gently thickened with cornflour, so it sits between a loose compote and a German-style fruit grütze: silky, spoonable and not watery. The key is to cook the fruit only until tender, while keeping some pieces intact for texture. Lemon juice brightens the fruit, cinnamon adds warmth and the sugar should be adjusted to the ripeness of the plums. Serve it chilled for a refreshing dessert or warm with vanilla sauce, yoghurt, quark, rice pudding or a plant-based cream.
👨🍳 How to make Apple and Plum Compote
- 1
Wash the plums, halve them and remove the stones. Set aside two plums for fresh pieces or garnish, then roughly dice the remaining plums.
- 2
Peel, quarter and core the apples, then cut them into roughly 1.5 cm cubes. If you prefer more texture, leave part of the peel on or cut some pieces slightly larger.
- 3
Put the apple cubes and diced plums into a saucepan. Add the water or apple juice, sugar, lemon juice and cinnamon stick, then stir well.
- 4
Cover the pan and bring the fruit mixture to a boil over medium-high heat. Once it is bubbling, reduce the heat and simmer gently for 5–8 minutes, until the fruit is tender but not completely broken down.
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Mix the cornflour or cornstarch with 2 tbsp cold water until smooth. There should be no lumps, otherwise the thickener will not distribute evenly in the compote.
- 6
Slowly stir the starch mixture into the simmering fruit, stirring constantly. Let the compote simmer gently for another 1–2 minutes, until it visibly thickens and looks slightly glossy.
- 7
Chop the reserved plums into small pieces and fold them gently through the compote. This gives the apple and plum compote a fresher texture alongside the softer cooked fruit.
- 8
Remove the cinnamon stick, taste the compote and adjust with a little more lemon juice or sugar if needed. Transfer to a bowl and leave to cool.
- 9
For a firmer, refreshing texture, chill the compote for at least 30–60 minutes. Stir briefly before serving and garnish with fresh plum pieces if you like.
🧠 Why It Works
This apple and plum compote works because the fruits bring different qualities to the pan. Plums provide juiciness, colour and natural sweetness, while apples add freshness, acidity and a little bite. Lemon juice keeps the flavour bright and prevents the dessert from tasting flat. The cinnamon stick gently infuses the liquid without overpowering the fruit. Cornflour binds the released fruit juices into a smooth, spoonable consistency, but it must be mixed with cold water first and then briefly boiled to activate the thickening. The short cooking time prevents the apples and plums from collapsing completely. Folding in a few fresh plum pieces at the end makes the compote less mushy and gives it better texture.
🛠️ Troubleshooting
Why is my apple and plum compote too runny?
The starch may not have boiled long enough, or the fruit may have released more juice than expected. Mix 1 tsp cornflour or cornstarch with a little cold water, stir it into the simmering compote and cook for 1–2 minutes until it thickens.
How do I prevent lumps when thickening compote?
Always mix cornflour or cornstarch with cold water first. Then add it slowly to the hot fruit while stirring constantly. If lumps have already formed, stir gently but thoroughly or pass the compote through a coarse sieve if needed.
What can I do if the compote is too sweet?
Use 40 g sugar rather than 50 g, or use water instead of apple juice. After cooking, balance the flavour with a little more lemon juice. Judge the sweetness at the end, because plums taste stronger once cooked.
What can I do if the apple and plum compote is too tart?
Add a little more sugar or a small splash of apple juice and let the compote sit briefly. Very tart apples or underripe plums often need a little extra sweetness to taste balanced.
Why did the fruit break down too much?
The fruit was probably cooked too long or cut too small. Simmer for only 5–8 minutes and keep the pieces moderately sized. Folding in a few fresh plum pieces at the end also adds texture.
Can I make apple and plum compote ahead of time?
Yes, it is a good make-ahead dessert. It firms up in the fridge, so stir it before serving and loosen it with 1–2 tbsp water, apple juice or lemon juice if needed.
What is the best way to reheat apple and plum compote?
Warm it gently over low heat, stirring occasionally. Do not boil it hard, or the fruit pieces will continue to break down. If it is too thick, stir in a little water or apple juice.
💡 Tips and Variations
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For a stronger fruit flavour, replace the water with cloudy apple juice. In that case, reduce the sugar at first and adjust sweetness only after cooking.
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Boskoop, Elstar, Braeburn or Cox-style apples work well because they bring acidity and aroma. Very sweet apples can make the compote taste flat unless balanced with enough lemon juice.
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Damsons are an excellent alternative to plums. They often keep a little more structure and give the compote a deeper colour.
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For a more dessert-like serving, pair the compote with vanilla sauce, whipped cream, quark, Greek yoghurt or a plant-based vanilla cream.
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For a lower-sugar version, start with 25–30 g sugar and sweeten only after cooking. The amount needed depends heavily on how ripe the plums are.
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A tiny splash of apple cider vinegar can brighten the fruit flavour, but use it very sparingly. In most cases, lemon juice is enough.
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Agar-agar is not a direct substitute for cornflour because it sets more firmly and gel-like. For a classic soft compote or grütze texture, cornflour or cornstarch works better.
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This compote is also excellent for breakfast with porridge, rice pudding, semolina pudding or plain yoghurt.
📦 Storage
Store apple and plum compote covered in the fridge for 2–3 days. It firms up as it chills, so stir it before serving and loosen it with a little water or apple juice if needed. Let it cool completely before covering and refrigerating. Freezing is possible, but the texture may become slightly more watery after thawing; for the best consistency, serve it fresh or within a few days from the fridge.
🍷 Pairing
Apple and plum compote pairs well with an off-dry Mosel Riesling because its acidity supports the apples and balances the sweetness of the plums. Grüner Veltliner from Austria adds gentle spice and stays fresh beside the cinnamon. If you serve the compote with vanilla sauce or cream, Moscato d’Asti or a medium-dry sparkling wine also works well. For a non-alcoholic pairing, choose apple spritzer, plum juice with sparkling water, black tea with lemon or a mild cinnamon tea.
❓ F.A.Q.
How long does apple and plum compote keep in the fridge?
Apple and plum compote keeps covered in the fridge for 2–3 days. It becomes firmer as it chills, so stir it before serving and loosen it with a little water or apple juice if necessary.
What can I use to thicken apple and plum compote?
Cornflour or cornstarch is best for a smooth, spoonable texture. Agar-agar sets more firmly and gel-like, so it is better only if you want a more set dessert.
How do I stop lumps forming in fruit compote?
Mix the cornflour or cornstarch with cold water first, then slowly stir it into the simmering fruit. Let the compote cook for another 1–2 minutes so the starch thickens properly.
What apples are best for apple and plum compote?
Tart, aromatic apples such as Boskoop, Elstar, Braeburn or Cox work especially well. They add freshness and structure and stop the compote from tasting overly sweet.
Can I use damsons instead of plums?
Yes, damsons work very well. They usually bring deeper colour, stronger flavour and slightly better structure than very ripe plums.
Can apple and plum compote be served warm?
Yes, it can be served chilled, warm or lukewarm. Chilled compote is more refreshing, while warm compote makes the cinnamon and fruit aromas feel stronger.
Is apple and plum compote vegan and gluten-free?
Yes, it is naturally vegan when made with water or juice. It is also gluten-free if the cornflour or cornstarch you use is certified or labelled gluten-free where needed.
🏛️ History and Tradition
Apple and plum compote is a classic fruit dessert rooted in German culinary heritage, traditionally enjoyed in late summer and early autumn when these fruits are in season. Historically, compotes were a practical way to preserve and enjoy fresh fruit beyond harvest, often spiced with cinnamon—a prized import that became integral to German festive and everyday cooking. This dish reflects regional customs from Bavaria and Franconia, where simple, fruit-based desserts highlight local produce and seasonal rhythms, reinforcing a deep connection to German food culture and its emphasis on natural, wholesome ingredients.
Apple and plum compote is an easy dessert that brings together the sweetness of plums and the fresh acidity of apples, especially in late summer and autumn. The important steps are short cooking, starch mixed with cold water and careful balancing with lemon juice and sugar. The result is a fruity, gently thickened compote that is refreshing when chilled, comforting when warm and excellent with vanilla sauce, yoghurt, quark or rice pudding.
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