Blueberry Apple Compote With Chamomile Whipped Cream

By Jennifer McGruther
Jennifer McGruther
Jennifer McGruther
Jennifer McGruther, NTP, is a nutritional therapy practitioner, herbalist, and the author of three cookbooks, including “Vibrant Botanicals.” She’s also the creator of NourishedKitchen.com, a website that celebrates traditional foodways, herbal remedies, and fermentation. She teaches workshops on natural foods and herbalism, and currently lives in the Pacific Northwest.
July 27, 2021 Updated: July 27, 2021

I like to top this blueberry apple compote with toasted nuts and oats for a dessert that’s reminiscent of a classic crumble, but decidedly less heavy. Chamomile combines beautifully with both apple and blueberries and makes an excellent whipped cream to serve with the compote.

Makes 4 servings

For the Chamomile Whipped Cream

  • 1 cup heavy cream
  • 2 tablespoons dried chamomile flowers

For the Compote

  • 2 apples, peeled, cored, and cubed
  • 4 cups fresh or frozen blueberries
  • 1/4 cup unrefined whole cane sugar
  • 1 tablespoon brandy
  • 1 teaspoon apple cider vinegar

For the Oat and Nut Crunch

  • 1/2 cup sprouted rolled oats
  • 1/4 cup chopped raw walnuts
  • 1/4 cup chopped raw hazelnuts
  • 1/4 teaspoon ground cardamom
  • 1/4 teaspoon fine sea salt

To make the whipped cream: In a small saucepan over medium heat, warm the heavy cream. When it begins to steam, toss in the chamomile. Turn off the heat, then transfer the cream to the refrigerator. Let the cream cool for about 2 hours, until it reaches a temperature no warmer than 50 degrees Fahrenheit.

Strain the cream through a fine-mesh sieve into a large bowl, discarding the solids. Whip the cream until it holds soft peaks.

To make the compote: In a medium saucepan set over medium-high heat, toss together the apples and blueberries, and stir in the sugar, brandy, and vinegar. Bring to a boil and then immediately turn the heat down to low. Simmer, uncovered, for about 10 minutes, until the fruit softens.

While the fruit cooks, make the oat and nut crunch. In a 10-inch skillet over medium-high heat, toss in the oats, walnuts, hazelnuts, cardamom, and salt. Stir until they develop a toasty aroma and begin to brown, then transfer them to a bowl.

To serve, spoon the warm compote into bowls. Top with toasted nuts and oats and a spoonful of whipped cream.

Recipe reprinted with permission from “Vibrant Botanicals.” Copyright 2021 by Jennifer McGruther. Photographs copyright 2021 by Jennifer McGruther. Published by Ten Speed Press, an imprint of Random House, a division of Penguin Random House.

Jennifer McGruther
Jennifer McGruther
Jennifer McGruther, NTP, is a nutritional therapy practitioner, herbalist, and the author of three cookbooks, including “Vibrant Botanicals.” She’s also the creator of NourishedKitchen.com, a website that celebrates traditional foodways, herbal remedies, and fermentation. She teaches workshops on natural foods and herbalism, and currently lives in the Pacific Northwest.