Hazelnut 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 deep purple. A squeeze of fresh lemon juice at the end brightens everything up and keeps the flavors from feeling too heavy or sweet. For anyone navigating tree nut allergies, fruity dessert sauces and toppings can sometimes hide unexpected ingredients — this one is built entirely from whole fruit, honey, and spices, so you know exactly what's in the pot. The optional turmeric adds a subtle earthiness and a beautiful golden undertone without changing the flavor profile in any dramatic way. Spoon it over yogurt, oatmeal, pancakes, or even a scoop of vanilla ice cream and it instantly feels like something special. It keeps well in the fridge, which means you can make a batch ahead and have a versatile, naturally sweet topping ready to go all week.
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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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