Are you guys nearly apple-d out yet? At the beginning of Autumn, I get so excited about apples – I make every possible apple recipe. It can get old though! I was trying to think of a slightly newer way to cook with apples — while I love applesauce, it just can be a little meh. So, when I came across a roasted applesauce recipe in Food 52’s book Genius Recipes, I was excited. I changed the recipe to lean further into the roasty flavors – added onion and thyme — this roasted apple compote is luxurious, decadent and savory, and not your typical applesauce recipe.
the inspiration behind this roasted applesauce
This adapted from the roasted applesauce recipe from the Food52 book Genius Recipes! I’m calling this a roasted apple compote instead of a roasted applesauce because it goes a little in to savory land with the addition of onion and thyme. This roasted apple compote has serious Thanksgiving side dish vibes. I also definitely just ate this plain with a spoon for breakfast. (Side note: i’m laughing a little at this picture above because it is quite literally an herb and a spoon.)
how to make roasted applesauce
What you’re gonna do to make this roasted apple compote is peel and quarter about 2 lbs of apples, but you can really scale up or down the apple amount based on how much you want to make. Chop onions and add a sprig of thyme, and dot the mixture with 2 tsps of butter. (if you’re increasing the recipe, the ratio is 1 tsp butter : 1 lb of apple). roast in an oven first with a tin foil cover on top, then take the tin foil off; and then just stir it with a fork for it to mash and all combine.
a recipe for roasted apple compotePrint
a roasted apple compote/applesauce that’s great on its own or on top of chicken or pork!
- 2 lbs of large, tart apples like honeycrisp
- 1/2 a yellow onion, thinly sliced in half-rounds
- 2 sprigs of thyme, stripped
- 2 tsp of butter or ghee, cubed
- a splash of sherry or apple cider vinegar
- Preheat the oven to 425F.
- Peel and quarter apples and onions throw them into a casserole dish. Dot with butter and a pinch of salt. Sprinkle thyme leaves on top. Cover with foil and bake until the apples are softened and have given off some liquid, about 30 minutes.
- Remove the foil and let the apples get browned and golden – another 10 minutes in the oven.
- Take the dish out of the oven and splash a little vinegar on top. Using a big slotted spoon, gently mash the apples into a rough texture.
- Taste and adjust seasoning if you see fit – a sprinkle of sugar if too tart, or a pinch of cinnamon – whatever you want!
adapted from the roasted applesauce recipe from genius recipes!
Keywords: Applesauce, apple compote, roasted apples, roasted apple compote