As American as innovation, this recipe pairs crisp and flaky piecrust cookies with a warm, velvety apple compote.

This recipe is one of our desserts to give thanks for.
Servings: Serves 6
  • 6 Tbsp. plus 1 cup sugar
  • 4 Tbsp. flour
  • Perfect Pie Dough get the recipe
  • 3 pounds crisp apples , such as Braeburn or Granny Smith
  • Juice of 1 lemon
  • 1 tsp. cinnamon , plus more for garnish (optional)
  • 1/2 tsp. fresh grated nutmeg
  • 1/4 tsp. salt
  • 3 Tbsp. butter
  • Directions
    Preheat oven to 400°. Sift 6 tablespoons sugar with 3 tablespoons flour; dust work surface with mixture. Roll out dough to 1/8 inch thick. Cut cookies using a 3-inch cutter. Transfer to parchment-lined baking sheets and chill for 20 minutes. Bake until golden, 8 to 10 minutes.

    Meanwhile, peel, core, and slice apples into 1/4-inch-thick pieces; toss with lemon juice. In a medium bowl, combine remaining sugar and flour, cinnamon, nutmeg, and salt; set aside.

    Heat butter in a large, deep sauté pan over high heat until it sizzles, about 1 minute. Add apples and cook until softened slightly, tossing occasionally, for 8 to 10 minutes. Sprinkle in sugar mixture, mix, and let come to a boil. Cook until apples are tender, 4 to 5 minutes. Transfer to a compote dish and serve warm with cookies; garnish with cinnamon (if using).

    Note: The cooked apples can be stored refrigerated for up to 1 day; heat over medium-low heat to gently rewarm—do not overcook.


    Next Story