Slow-Cooker Berry Compote
TOTAL TIME: Prep: 15 min. Cook: 3 hours
YIELD: 16 servings (4 cups).
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
Ingredients
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1/4 cup sugar
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2 tablespoons cornstarch
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1 cup water
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1 can (15 ounces) pitted dark sweet cherries, undrained
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1 pint fresh or frozen unsweetened blueberries
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1 cup packed brown sugar
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1/2 cup chopped walnuts
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1/4 cup all-purpose flour
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1/4 cup sliced almonds
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1/4 cup old-fashioned oats
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1 teaspoon ground cinnamon
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1/4 teaspoon ground nutmeg
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Dash salt
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1/2 cup cold butter
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Vanilla ice cream, optional
Directions
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1.
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.
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2.
Cook, covered, on high 3 hours or 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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