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If you’re anything like me, you buy a whole bag of apples with the intention of providing healthy snacks for yourself and your family all week long. The problem in my case is that I try to convince myself that two people in a household can finish them before they lose their crunch.
And sometimes husbands request an apple dessert, not just an apple. How quickly the suggestions for applie pie and apple tart came forth from mine. He even offered to buy the crust.
I wasn’t in the mood for tarts and pies and I surely didn’t want a store-bought crust (unless it was the Trader Joe’s brand, which is the closest to homemade I’ve ever had). In fact, I was just too tired to bake.
I decided to come up with this quick fruit compote that would be a versatile dish, not just for dessert, but also a snack with yogurt or a topping on tomorrow’s breakfast oatmeal. I hope you’ll enjoy it using your own local, freshest combination of fruits.
8 small Michigan Golden Delicious apples, cored and seeded, but not peeled. Cut into quarter pieces
3/4 cup blueberries, fresh or frozen
1/8 cup of sugar, or more to taste
3 TB. real lemon juice
1/2 stick unsalted butter, at room temperature
1. Preheat oven to 350 degrees farenheit.
2. Butter the bottom of a large, oval or round Pyrex baking dish.
3. Place apples and blueberries in dish. Sprinkle with sugar and let sit for 3-5 minutes.
4. Add lemon juice. Cut butter into small pieces and put in different places around and under fruit.
5. Bake for approximately 1/2 hour or until apple skins have browned well.
6. Remove from oven and use a spoon to turn fruit to mix. With the back of spoon, mash up the apple pieces and combine with blueberries, but don’t over mix (unless you want applesauce!). Remove apple skins if you desire.
Serve warm as-is or on top of ice cream. You can also add to oatmeal or farina at breakfast. Or, top the compote with creme fraiche, whipped cream or real heavy cream for a delicious and elegant dessert.