Gluten Free Cinnamon Fruit Compote
Warm, jammy, and fragrant with Ceylon cinnamon and fresh ginger, this fruit compote is the kind of simple recipe that makes your whole kitchen smell incredible. Apples and pears simmer down into tender, spoonable pieces while blueberries burst and deepen the color into a gorgeous jewel-toned sauce. A drizzle of honey and a squeeze of fresh lemon juice round everything out with just the right balance of sweet and bright. The optional turmeric adds a subtle earthiness and a golden hue if you want to lean into the warming spice angle even further. Since every ingredient here is naturally whole and unprocessed, there are no hidden grains or starchy thickeners to worry about — it's just fruit doing its thing. Serve it warm over yogurt, oatmeal, or ice cream, or let it cool and spoon it straight from the fridge as a snack. It's the kind of recipe you'll find yourself making on repeat all fall and winter long.
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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
- 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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