Apple Compote

Apple Compote
Serves 12

Though there’s a case that the dessert that follows a supper of soft, savory stew ought to feature some crunch, I got stuck on the theme and wound up stewing apples—in sugar, lemon zest, and their own juice—just as Phoebe before me had stewed her chicken. To add some crunch and round out the portions though, I’d suggest serving the compote topped with vanilla ice cream and apple crisp-like topping. Read the original post here.

For the compote:

6 apples
1 cup water
1 cup sugar
the zest of 1 lemon

Peel and core the apples, then cut each one into sixths.

Put all ingredients in a large saucepan or soup pot. Bring to a boil slowly, then reduce the heat and cook, stirring occasionally, until the apples are just tender. Remove the apples to a bowl and continue to cook the liquid until it has reduced and is quite syrupy. Pour over the apples. Serve warm or store covered in the fridge.

For the crisp topping:

1/2 cup flour
1/2 cup rolled oats
1/2 teaspoon cinnamon
pinch of salt
2 tablespoons butter, softened
2 tablepoons walnuts, finely chopped (optional)
Preheat the oven to 350°F.

Combine the flour, oats, cinnamon, salt, and walnuts. With your fingers, grind in the butter until the pieces of dough range from the size of peas to the size of walnuts. Spread on a baking sheet and bake until fragrant and crisp, about 15 minutes.

To serve, ladle portions of apples and accompanying syrup into individual bowls. Top each with ice cream (vanilla) and a handful of crisp topping.