AIP Friendly Cinnamon Fruit Compote
Warm, jammy, and fragrant with Ceylon cinnamon and fresh ginger, this fruit compote is the kind of simple, nourishing recipe that feels like a treat without any of the usual compromise. Apples and pears soften into tender, spoonable pieces while blueberries burst and deepen the color into something almost jewel-like. A splash of fresh lemon juice at the end brightens everything up and keeps the flavors lively. The whole thing comes together in under 25 minutes with just one saucepan, which makes it genuinely weeknight-friendly. Following the autoimmune protocol means navigating a lot of "no" lists, and finding a dessert or breakfast topping that checks every box can feel nearly impossible — this one does it with whole fruit, honey, and anti-inflammatory spices that are all protocol-compliant. The optional turmeric adds a subtle earthiness and a golden hue if you want to lean into the healing-spice angle. Serve it warm over roasted squash, alongside coconut yogurt, or simply eat it by the spoonful straight from the pot — no judgment here. Makes 6 servings, so you'll have plenty to tuck into the fridge for the week ahead.
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Learn more →Ingredients
6 servings
- 2 medium apples, peeled, cored, and cut into ½-inch pieces
- 2 medium pears, peeled, cored, and cut into ½-inch pieces
- 1 cup fresh or frozen blueberries
- 3 tbsp honey
Ingredient noteAIP restricts added sweeteners, but small occasional amounts of unrefined honey are accepted on the protocol; the ~1 1/2 teaspoons per serving here likely stays within that limited allowance. If you prefer to always avoid honey, please tap it and change its rating to Red.
- ¼ cup water
- 1 tsp ground ceylon cinnamon
- 1 tsp fresh ginger, finely grated
- 1 tbsp fresh lemon juice
- ¼ tsp ground turmeric (optional)
Instructions
- 1
Combine the apple pieces, pear pieces, honey, water, Ceylon cinnamon, and ginger in a medium saucepan over medium heat. Stir to coat the fruit, then bring to a gentle simmer.
- 2
Cook, stirring occasionally, until the apples and pears are just tender when pierced with a fork, about 10–12 minutes.
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