Compote may sound like something fancy, old fashioned, and complicated, but it’s really a very simple and delicious dairy-free topping that can be used for so many things. I love to use this recipe with pancakes, french toast, overnight oats, ice cream, chia pudding, dairy-free yogurt, toast, banana bread, and between cake layers. My favorite way to eat this is on top of my gluten-free pancakes with a dollop of coconut whipped cream. The options are practically endless. The best part is that it’s made using fresh fruit, which means much less sugar compared to store bought toppings!
I prefer the compote without the added sugar or just a touch of coconut sugar, but my son likes it sweeter with the full teaspoon of sugar. I scoop out my unsweetened servings before I add the sugar in. You can add the sugar at the end if you’d like to see which you prefer.
You can also replace the strawberries with more blueberries, and enjoy it on top of my super fluffy Lemon Blueberry Pancakes.
Easy Strawberry Blueberry Compote
- 1 1/2 cup strawberries washed, hulled and sliced
- 1 1 /2 cup blueberries washed and checked for stems
- freshly squeezed juice from one orange or lemon
- 1 teaspoon sugar Optional. Coconut sugar, raw sugar, or organic cane sugar work great.
- Stir your ingredients together in a small saucepan over medium heat.
- When it starts to boil, reduce the heat and use a wooden spoon or potato masher to break up the fruit a bit. I prefer bigger chunks of fruit, but you can mash to your desired texture.
- Continue to cook the compote over a low heat for about 10 minutes.
- Let it cool and store leftovers in a covered jar.
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Did you make this Berry Compote Recipe?
Please let me know how they turned out for you! Leave a comment below and rate the recipe.