Wheat Free Cinnamon Fruit Compote
Warm, jammy, and fragrant with Ceylon cinnamon and fresh ginger, this fruit compote is the kind of thing that makes your whole kitchen smell incredible. Apples and pears simmer down into tender, syrupy bites, and then blueberries join the party, releasing their deep purple juices and thickening everything into a luscious, spoonable sauce. A squeeze of fresh lemon at the end brightens the whole pot and keeps the flavors from feeling heavy or overly sweet. Every single ingredient here is naturally free of wheat — no thickeners, no flour, no hidden grain-based additives — so it's genuinely fuss-free for anyone navigating gluten or wheat concerns. The optional turmeric adds a subtle warmth and a gorgeous golden hue without competing with the cinnamon. Spoon it over yogurt, oatmeal, pancakes, or ice cream, or just eat it straight from the pot — no judgment here.
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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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