Almond Free Warm Vanilla Fruit Compote
This fruit compote is the kind of simple, soul-warming recipe that makes a bowl of yogurt feel like dessert and a stack of pancakes feel like a special occasion. Blueberries, strawberries, and peaches simmer down into a glossy, jammy sauce perfumed with vanilla powder, Ceylon cinnamon, and a hint of ginger — it smells absolutely incredible on the stove. A squeeze of lemon juice keeps everything bright and balanced, while honey adds just enough sweetness without overpowering the fruit. For anyone navigating nut-free cooking, this recipe is refreshingly straightforward — every single ingredient is clean and easy to verify, with no hidden extracts or blended spice mixes to second-guess. The optional arrowroot slurry is a smart touch if you want a thicker, more luxurious consistency that clings beautifully to whatever you spoon it over. It keeps well in the fridge for up to five days, so you can make a batch on Sunday and enjoy it all week long over oatmeal, waffles, ice cream, or even stirred into plain yogurt.
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Learn more →Ingredients
4 servings
- 2 cups fresh or frozen blueberries
- 1 cup fresh or frozen strawberries, hulled and halved
- 1 cup fresh or frozen peach slices, cut into 1-inch pieces
- 2 tbsp honey
- 1 tbsp fresh lemon juice
- ½ tsp vanilla powder
- ¼ tsp ground ceylon cinnamon
- ¼ tsp ground ginger
- 1 pinch fine sea salt
- 1 tsp arrowroot starch, dissolved in 1 tbsp cold water (optional)
Instructions
- 1
Combine the blueberries, strawberries, peaches, honey, lemon juice, vanilla powder, Ceylon cinnamon, ginger, and salt in a medium saucepan over medium heat. Stir to coat the fruit evenly.
- 2
Cook, stirring occasionally, until the fruit begins to release its juices and the mixture comes to a gentle simmer, about 5 minutes.
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