Blackberry & Apple Compote | Cook for Your Life
Blackberry and Apple compote

Blackberry & Apple Compote

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Clock Icon for Prep Time 10 min prep
Clock Icon for Prep Time 35 min total
Person Icon for Serving Size 6 servings
Carrot Icon for Number of Ingredients Size 4 ingredients

Compote is a great treat and a reminder that desserts can be tasty and nutritious. Both the berries and apples here are high in flavonoids including quercetin, which can reduce the risk of heart disease...


  • 1 pound apples. peeled cored and cut into 8-12 slices (see Chef Tips)
  • 1 tablespoon granulated sugar
  • 2 tablespoons water
  • 1 pint blackberries (see Chef Tips)
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Nutrition Facts


68 cals


0 g

Saturated Fat

0 g

Polyunsaturated Fat

0 g

Monounsaturated Fat

0 g


17 g


12 g


4 g


1 g


2 mg


  1. Place the apples, sugar and water into wide bottomed pan. You want the apples to be no more than 2 deep. Mix to coat the apples with sugar. Bring to a boil over medium-high heat. Cover and reduce the heat to low. Cook stirring occasionally until the apples are just soft and have generated a syrup. About 10 minutes.
  2. Add the blackberries and gently stir to mix them in. Raise the heat a notch to bring the syrup to a bubble. Cover and turn the heat to low. Cook 5 minutes. Turn off the heat and let sit 10 minutes more. Stir gently to mix. Let cool. Spoon into glasses and chill before serving.

Chef Tips

For this recipe, use tart apples like Braeburns or Pippins, or for a naturally sweeter compote use Golden Delicious. Apples come in all shapes and sizes, from small snacking apples to supermarket giants. The small apples will give you 8 slices each – that is, each quarter will be halved. For the larger apples, you should be able to cut each quarter into 3.

To eat this year-round, use a 10-ounce bag of frozen berries.

Registered Dietitian Approved

Our recipes, articles, and videos are reviewed by our oncology-trained dietitians to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society