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Slow-Cooker Berry Compote

This berry compote is an old recipe my grandma made when I was younger. She always added extra blueberries to help thicken the sauce. —Diane Higgins, Tampa, Florida
  • Total Time
    Prep: 15 min. Cook: 3 hours
  • Makes
    4 cups


  • 1/4 cup sugar
  • 2 tablespoons cornstarch
  • 1 cup water
  • 1 can (15 ounces) pitted dark sweet cherries, undrained
  • 1 pint fresh or frozen unsweetened blueberries
  • 1 cup packed brown sugar
  • 1/2 cup chopped walnuts
  • 1/4 cup all-purpose flour
  • 1/4 cup sliced almonds
  • 1/4 cup old-fashioned oats
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • Dash salt
  • 1/2 cup cold butter
  • Vanilla ice cream, optional


  • In a small bowl, mix sugar, cornstarch and water until smooth. Transfer to a greased 3-qt. slow cooker. Stir in cherries and blueberries. In a large bowl, combine brown sugar, walnuts, flour, almonds, oats, cinnamon, nutmeg and salt; cut in butter until crumbly. Sprinkle over fruit mixture.
  • Cook, covered, on high about 3 hours, until bubbly and thickened. If desired, serve warm with vanilla ice cream.
Nutrition Facts
1/4 cup: 256 calories, 12g fat (5g saturated fat), 20mg cholesterol, 80mg sodium, 37g carbohydrate (30g sugars, 2g fiber), 2g protein.

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