
That deep jewel-toned color you see in this compote? It comes entirely from real blueberries, strawberries, and peaches — no dyes, no synthetic additives, just fruit doing what fruit does best. So many store-bought fruit toppings and pie fillings sneak in artificial colorings to make them look more vibrant, which makes this from-scratch version a genuinely satisfying alternative. Honey and a bright hit of lemon juice bring natural sweetness and balance, while vanilla powder, Ceylon cinnamon, and ginger layer in a warmth that makes the whole pot smell incredible. The fruit simmers down into a glossy, syrupy sauce that's loose enough to spoon over yogurt or pancakes, or thick enough — if you use the optional arrowroot slurry — to hold its shape on a slice of cake. Every single ingredient is exactly what it says it is, which is a rare and lovely thing. It keeps in the fridge for up to five days, so you can make a batch on Sunday and have something genuinely special ready to go all week long.
Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →4 servings










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.
Cook, stirring occasionally, until the fruit begins to release its juices and the mixture comes to a gentle simmer, about 5 minutes.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
