Baking & Sweets

Apple & Raspberry Compote Pots

Apple & Raspberry Compote Pots
Prep in
15 minutes
Cooks in
20 minutes

I’m sure everybody has those foods that make them smile, feel super cosy, think of home or just generally perk up a tad. For me that food is apple compote.

From regular recounting (pretty much every time it’s on offer) I have been told that even as a baby I couldn’t be left alone with a batch as one minute it would be there & the next minute the whole lot would’ve seemingly evaporated…(gladly I can say less ends up in my hair these days than back at the beginning)

I always have batches of different cooked fruits in the freezer, made whenever things are in season to then be whisked out & delighted in when that harvest is long since over. In the winter months I also find a little bowl of warm compote is just the ultimate grin inducing snack or perfect addition to a creamy bowl of porridge.

Here I have 2 of my favourite adornments to this incredibly simple treat. Both can be made in advance & kept in airtight jars with the final assembly happening whenever you desire.

As an alternative dessert or breakfast I also love to make a big bowl of topping, place it in the centre of the table & give everyone their own bowl of warm fruit to sprinkle with as much delicious rubble as they desire.

Feel free to play with the combinations of nuts & seeds or add additional spices to the fruit if you fancy.

These quantities make a big batch, probably enough to serve 6-8 people but I always like to have extra for myself the next day!

Key Facts

  • Super Simple
  • 5 Ingredients Or Less
  • Family Friendly
  • Prep Ahead - Use Within 6 Days Or Freeze


  • 10 eating apples (I like royal gala personally)
  • 1-2 tsp ground cinnamon
  • 1 cup water
  • 400g frozen raspberries


  • 1 cup Quinoa puffs
  • 1/2 cup pumpkin seeds
  • 1/2 cup walnut pieces
  • 1/2 cup desiccated coconut
  • 1 cup rolled oats
  • 400g mixed nuts (I like a combination of brazils, almonds, pecan, hazelnuts & walnuts)



Halve the apples & remove the cores (no need to peel) then chop into chunks. Add to a saucepan with the water & cinnamon.


Bring to a steady simmer then leave to cook with a lid on for 15-20 minutes so that the apples break when pressed with a wooden spoon but haven’t turned to a mush. Stir them occasionally during this time to make sure the pieces on top get tossed in the liquor.


Drain off the majority of the liquid and reserve in a cup then use a hand blender to purée. (Ilike to leave it with a few bits so it’s not super smooth but you can do it to your preferred consistency). Add the liquid back if required or simply sip as an insanely delicious chef’s perk.


Stir through the frozen raspberries so they thaw & break down slightly but still retain some texture in the smooth apple.


The compote will stay fresh in the fridge for 5-6 days or in the freezer for 3 months.


For nutty quinoa puff pots:
Simply toss together the quinoa puffs, pumpkin seeds, walnuts & desiccated coconut in a bowl or jar, portion out your fruit & sprinkle on top! Will keep fresh in an airtight jar for a month.

For muesli crumble pots:
Preheat your oven to 180°C & line a baking tray with parchment paper.

Sprinkle the oats onto the tray & place in the oven to toast for 5 minutes.

Roughly chop the nuts then add to the tray with the oats, toast for a further 5-8 minutes until they have turned a gentle golden & started to release their incredible aroma. You might need to give the tray a shake to move things around a bit halfway through.

Tip into a large sharing bowl for guests to make their own personal crumbles or leave to cool & store in an airtight jar for up to a month.

For a great snack or breakfast place a large spoon of compote in a bowl, add a dollop of your favourite natural/coconut yogurt & top with your roasty muesli rubble.















About me

Phoebe Liebling (BSc, DipNT) is a highly respected clinician & award winning product & recipe developer based in Harley Street.

Phoebe holding a tray of roasted vegetables