That Skinny Chick Can Bake
French Applesauce | Dorie Greenspan's recipe for compote de pommes

Compote de Pommes or French Applesauce

Home » 900+ Best Dessert Recipes » Compote de Pommes or French Applesauce Jump To Recipe

This Compote de Pommes or French Applesauce from Dorie Greenspan is a perfect autumn side dish or can be used to fill scrumptious apple turnovers!

Compote de Pommes or French Applesauce in a bowl and as filling in two apple turnovers

Compote de Pommes AKA French Applesauce

My mother-in-law always has a bowl of homemade applesauce cooling on her dining room table when we visit. She uses Golden Delicious apples, and it’s usually necessary to  whip up a second batch before we head home.

SO simple; just peel, core, and chop the apples before simmering with a little water and sugar. So making Dorie’s French version of applesauce, or Compote de Pommes, was a breeze.

Her recipe for compote de pommes called for a wee bit of brown sugar plus a splash of vanilla at the end instead of our typical sprinkle of cinnamon. White sugar to taste sweetens the pot. Seriously, no jarred version can compare. I was excited to test our Dorie Greenspan’s French Applesauce to see how they compared.


Compote de Pommes or French Applesauce overhead view
Chaussons aux Pommes or Apple Turnovers

I did not find the Courtland, McIntosh or Empire varieties Dorie suggested, but Jonagold worked just fine. I like my sauce a little chunky so skipped the extra step of running it through the food mill.

I also used Dorie’s Bonne Idée and prepared a few apple turnovers,which was as elementary as cutting out puff pastry rounds, dolloping a scant tablespoon of applesauce in the center, folding, sealing and baking. Of course, if you’d like your chaussons aux pommes a little more elegant, just paint with  an egg wash, crimp the edges with a fork and sprinkle with coarse sugar.

After baking  for just 20 minutes at 400º, the puffed beauties were pulled out of the oven.  Both the sauce and the turnovers were eaten with gusto.

Our oldest, Tom, popped over to help Mr. Skinny Chick with some manly chores, changing a headlight bulb, adjusting the ridiculously heavy Big Green Egg, and helping me figure out why my photo editing software wasn’t recognizing my camera. He earned his keep and mounded his plate full of food both my sons tend to do. Plus he happily ate a couple turnovers as well. I am slightly envious of his metabolism. And the hubby decided these were perfectly acceptable for breakfast, too.

Print

Love this recipe? Please consider rating it in the comments below. You can also follow me on Facebook, Pinterest and Instagram.

Compote de Pommes or French Applesauce

A French applesauce adapted from Dorie Greenspan, Around My French Table

  • Author: Liz Berg
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Category: Side Dish
  • Method: Peeling, Slicing, Simmering
  • Cuisine: French

Ingredients

  • 2 pounds (6 medium) apples, preferably red apples like Empire, Cortland or McIntosh
  • About 1/4 cup water
  • 1 tablespoon brown sugar
  • 1/4 cup sugar
  • 1/2 teaspoon pure vanilla extract
  • 2 tablespoons butter, for thicker compote (optional)

Instructions

  1. Peel and core the apples. Slice each into about 8 pieces. Place in a medium saucepan.
  2. Stir in 1/4 cup of water and brown sugar. Cook, stirring frequently over medium-low heat. Continue until the apples are soft enough to be crushed with the back of a spoon. If the pan looks too dry, add a little more water as you cook. This process will take about 15-20 minutes.
  3. If you want regular compote de pommes, remove the pan from the heat and run the compote through a food mill. If you prefer chunky applesauce, mash with a potato masher. If your applesauce is too runny, just cook for a few more minutes.
  4. Taste and add more sugar if needed. Mix in vanilla and butter. Cover with plastic wrap and chill.

The original recipe for this Compote de Pommes can be found on this blog. I used 1/4 cup sugar, not 1/4 tablespoon,but you can adjust this measurement depending on the sweetness of your apples.

French Applesauce | Dorie Greenspan's recipe for compote de pommes frenchfridayswithdorie
Note: This post may contain affiliate links; view my Disclosure Policy for details. I earn a small percentage from any purchase you make by clicking on these links at no extra cost to you.

60 comments on “Compote de Pommes or French Applesauce”

  1. Yum, I love the sound of your turnovers. Hmmm applesauce…yummy deliciousness. Homemade is the best…for sure!

  2. One of those hand pies would go really well right about now.
    It’s amazing what a little bit of heat and sugar can do for one of my favorite fruits.

  3. Such a versatile sauce…love chunky too! My son is my techie guru also…only it’s getting more difficult to grab him with his travel, etc.

  4. Your apple turnovers look great! I just ate my apples neat.

  5. I like your apple turnovers – I wish I’d made some too.

  6. Your turnovers look beautiful. And I agree with your husband. They are definitely an acceptable breakfast!

  7. Those turnovers look beautiful! I ended up eating most of the applesauce just as it was – it was that good.

  8. I love applesauce but haven’t made it in years. This sounds fantastic and my daughter who just came in town asked me to go apple picking with her this week. So now we’ve definitely got another recipe to add to the pot.

  9. Hi! How long can this compote keep for? Is there a good way to store it?

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.