SLOW COOKER WARM BERRY COMPOTE — This easy to make, slow-cooked berry topping is perfect on ice cream, cake, pancakes and waffles!
If you love easy desserts and need something to feed a crowd, look no further than this Slow Cooker Warm Berry Compote. Spooned over some vanilla ice cream, it’s the perfect summer dessert!
When I say this dessert is easy, I mean it really, truly couldn’t be any easier. You simple throw a few things into the slow cooker and a few hours later dessert is served!
Even better, the recipe uses frozen berries, so I can keep everything I need to make it handy at all times.
I like to use a combination of frozen raspberries, blueberries, blackberries and strawberries when I make this compote, but feel free to use your favorites.
The compote also stores for up to a week in the refrigerator. I like to serve it warm, but it’s also delicious at room temperature.
My favorite way to enjoy this delicious berry sauce is on top of some vanilla ice cream, but it’s also a wonderful topping for pound or angel food cake.
And don’t forget breakfast–my kids love it on pancakes, waffles and English muffins too!
This has quickly become one of my family’s favorite dessert. Even my kids can put it together, and it’s one of those desserts that falls into the category of comfort food for me.
In fact, I’m planning to enjoy it all year long. Who says you can’t eat ice cream in December?
Be sure to save this Slow Cooker Warm Berry Compote recipe to your favorite Pinterest board for later.
Here’s what you’ll need to make Slow Cooker Warm Berry Compote
- Frozen berries
Slow Cooker Warm Berry Compote
This easy to make, slow-cooked berry topping is perfect on ice cream, cake, pancakes and waffles!
- 6 cups frozen mixed berries
- 1/2 cup granulated sugar
- Zest and juice of one medium orange
- 2 tablespoons cornstarch
- 2 tablespoons water
- Lightly grease a slow cooker. Add berries, sugar, orange juice and zest and stir to combine.
- Cover and cook on low until bubbling, about 2 hours.
- In a small bowl, stir together cornstarch and water. Whisk into berry mixture and mix well. Cover and cook another 10-15 minutes, or until mixture is thickened.
- Serve warm or at room temperature.
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If you love this recipe, you might also like:
Triple Berry Crisp
Easy Fruit Cobbler
Strawberry Almond Crisp
Who Dished It Up First: Adapted from All Recipes
this is wonderful.
You made a mistake. you list sugar for your compote but never say when to add it
Can i use fresh berries and slenda and can i can this