Gluten 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 together with honey, lemon juice, and a fragrant blend of vanilla powder, Ceylon cinnamon, and ginger until everything turns soft, glossy, and deeply fragrant. The whole thing comes together in one saucepan with no complicated steps and no specialty products to hunt down. Every single ingredient here is naturally free of gluten, so there's no label-reading stress or substitution gymnastics required — just real fruit and pantry spices doing exactly what they're supposed to do. If you like a thicker, more spoonable consistency, the optional arrowroot slurry (also gluten free) gives the syrup a beautiful glossy finish without changing the flavor. It keeps in the fridge for up to five days, which means you can make a batch on Sunday and spoon it over oatmeal, ice cream, or cottage cheese all week long. Warm, bright, and just sweet enough — this one earns a permanent spot in the rotation.
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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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