I have made this recipe for years and would call it my crust-free berry compote. I call it easy and yummy. With the different seasons and the availability of fruit nearly year-round, you are welcome to make it whenever your heart desires something sweet and fruity.
Want an easy oven-baked berry compote that tastes sweet, juicy, and full of fresh berry flavor? This simple baked fruit topping is made with strawberries, blueberries, raspberries, and blackberries, then warmed with cinnamon, ginger, and nutmeg.
This recipe is perfect when you want a low-effort berry sauce without standing over the stove. Just add the berries to a 9×12 baking dish, stir everything together, and let the oven do the work.
Serve this mixed berry compote over pancakes, waffles, oatmeal, yogurt, ice cream, French toast, or your favorite gluten-free desserts.
Why You’ll Love This Oven-Baked Berry Compote
This berry compote is easy to make. Everything bakes together in one dish, so there is no need to watch a saucepan on the stove.
It uses four different berries. Strawberries, blueberries, raspberries, and blackberries give this compote the perfect mix of sweet, tart, and juicy flavor.
It is naturally gluten-free and vegetarian. This recipe is also vegan when made with maple syrup or vegan-friendly sugar.
It works for breakfast or dessert. Spoon it over warm pancakes in the morning or serve it with ice cream after dinner.
The warm spices make it special. Cinnamon, ginger, and nutmeg add a cozy flavor that works for summer berries, holiday brunches, and everything in between.
Ingredients
Strawberries: Fresh strawberries are the best. You could have the entire compote with strawberries. For this recipe, I slice up a 16-ounce package.
Raspberries: These little red berries give a natural tartness. When you wash them, be careful, as they break apart easily. I usually use the 6-ounce package.
Blueberries: Fresh blueberries add sweetness, color, and body to the compote. I typically use about half of an 11-ounce carton.
Blackberries: Blackberries add a deeper sweet-tart berry flavor that helps balance the strawberries, blueberries, and raspberries.
Cinnamon: Ground cinnamon adds warm flavor without overpowering the berries.
Nutmeg: A small amount of ground nutmeg gives the compote a cozy, lightly spiced flavor.
Ginger: Ground ginger adds a little warmth and helps brighten the berry flavor.
Salt: A pinch of salt helps balance the sweetness.
How to Make Oven-Baked Berry Compote
- Preheat the oven to 350°F.
- Add the sliced strawberries, whole blueberries, whole raspberries, and whole blackberries to a bowl or Ziploc-type 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 9×12-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.
Recipe Tips
- Use ripe berries for the best flavor. If your berries are very tart, you may want to add a little extra sugar or maple syrup.
- Stir gently so some of the raspberries stay whole. This gives the compote a nice texture instead of turning it into a smooth sauce.
- Let the compote cool before serving. The berry juices will thicken slightly as the compote sits, giving you a soft, syrupy fruit topping without needing cornstarch.
- Use a 9×12 baking dish. This size gives the berries enough room to bake evenly and release their juices.
Can I Use Frozen Berries?
Yes, you can use frozen berries to make this oven-baked berry compote. You do not need to thaw them first.
Frozen berries may release more liquid as they bake, so the compote may be a little saucier. Let it cool for 10 to 15 minutes before serving so the sauce has time to thicken.
How to Serve Berry Compote
This baked berry compote can be served warm, chilled, or at room temperature.
It is delicious served over:
- Gluten-free Pancakes: Great to make on a Saturday when I don’t have something scheduled.
- Gluten-free Waffles: I have found that Van’s Waffles works in a pinch.
- Air Fryer French Toast: A great quick morning option.
- Oatmeal: Great for a cold morning pudding recipe; use my Banana Chia Pudding recipe and replace the bananas with the berry compote.
- Vegan Coffee Cake: Top your favorite coffee cake to take it to the next level.
- Vegan Chocolate Mug Cake: Create a weeknight treat and top with yummy berries.
It also makes a beautiful topping for brunch boards, summer desserts, holiday breakfasts, and simple weeknight treats.
Storage
Store cooled berry compote in an airtight container in the refrigerator for up to 5 days.
To freeze, place the cooled compote in a freezer-safe container and freeze for up to 3 months. Thaw overnight in the refrigerator and stir before serving.
Reheating
To serve warm, reheat the berry compote in the microwave in short intervals, stirring between each one.
You can also warm it in an oven-safe dish at 300°F until heated through.
Recipe Notes
- For a thicker compote, let it cool longer before serving.
- For a saucier compote, serve it warm shortly after baking.
- If using frozen berries, expect a little extra liquid.
- Adjust the sweetness based on the ripeness of your berries.
- Maple syrup can be used instead of granulated sugar.
- The cinnamon, ginger, and nutmeg give this berry compote a warm, cozy flavor.
- This recipe is gluten-free, vegetarian, and vegan when made with maple syrup or vegan-friendly sugar.
More Recipes You Might Like
If you love easy fruit recipes, try these next:
FAQ
What is berry compote?
Berry compote is a fruit topping made by cooking berries with a little sweetness until they become soft, juicy, and syrupy. This version is baked in the oven instead of cooked on the stovetop.
Can I make berry compote in the oven?
Yes, berry compote can be baked in the oven. Baking the berries in a dish helps them soften and release their juices without needing to stir constantly on the stovetop.
Do I need cornstarch for berry compote?
No, this berry compote does not need cornstarch. The berries naturally release juice and thicken slightly as they bake and cool.
Can I use frozen berries?
Yes, frozen berries work well. The compote may release more liquid, but it will thicken as it cools.
Is berry compote served warm or cold?
Berry compote can be served warm, cold, or at room temperature. Warm compote is especially good over pancakes, waffles, and French toast. Chilled compote is delicious with yogurt, oatmeal, and desserts.
How long does berry compote last?
Berry compote will last up to 5 days in the refrigerator when stored in an airtight container.
Can I freeze berry compote?
Yes, berry compote freezes well. Store it in a freezer-safe container for up to 3 months. Thaw it overnight in the refrigerator and stir before serving.
Why bake berry compote instead of cooking it on the stove?
Baking berry compote is an easy, hands-off method. The berries soften, release their juices, and thicken slightly in the oven without needing to stand at the stove and stir.
Yay! You have made it this far, and I am so glad! If you make this recipe, I’d love for you to give it a quick review and star rating ★ below. Make sure you follow me on Pinterest, Instagram, and Facebook, too!
Don’t forget to subscribe to our EMAIL newsletter.
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.
Prevent your screen from going dark
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 9×12-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