Oven-Baked Berry Compote
This Berry Compote is sweet, bright, and full of fresh berry flavor from strawberries, blueberries, raspberries, and blackberries. It comes together in the oven, and is perfect for spooning over pancakes, waffles, ice cream, cheesecake, yogurt, oatmeal, or French toast.
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Equipment
- 1 Spoon
Ingredients
- 16 ounces Strawberry
- 6 ounces Blueberry
- 6 ounces Raspberry
- 6 ounces Blackberry
- 1 teaspoon Cinnamon
- ¼ teaspoon Nutmeg
- ¼ teaspoon Ginger
- 1 pinch Salt
- 2 tablespoons Sugar
Instructions
- Preheat the oven to 350°F.
- Add the sliced strawberries, whole blueberries, whole raspberries, and whole blackberries to a bowl or resealable bag.
- Sprinkle the cinnamon, ginger, nutmeg, and salt over the berries.
- Stir gently in the bowl or shake up in the bag. I like to use the bag and get the kids involved with minimal mess.
- Make sure the berries are coated with the dry ingredients.
- Transfer the berries to a 9x12-inch coated pan. I like to use a glass dish.
- Spread the berries into an even layer in the baking dish.
- Sprinkle sugar on the top of the berries in the pan. I use 2 tablespoons. You can use more or less for taste, as the berries are on the tart side.
- Bake for 45 minutes. No need to cover or stir, as ingredients will bubble when ready.
- Remove the baking dish from the oven.
- Let the berry compote cool for 10 to 15 minutes before serving. The sauce will thicken slightly as it cools.
Notes
- Serve warm or chilled.
- Store leftovers in the refrigerator for up to 5 days.
- Freeze for up to 3 months.
- Use frozen berries if needed, but the compote may be saucier.
- Add more sugar or maple syrup if your berries are very tart.
Nutrition
Calories: 86kcalCarbohydrates: 20gProtein: 1gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.1gSodium: 8mgPotassium: 230mgFiber: 6gSugar: 13gVitamin A: 96IUVitamin C: 61mgCalcium: 33mgIron: 1mg
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