Easy Blackberry Compote

This simple Blackberry Compote is made with just 3 ingredients in 15 minutes! It's healthier than jam and great on cheesecake, yogurt, pancakes and more! It tastes out-of-this-world good.

Fruit compote

You only need 3 ingredients and 15 minutes to turn a bowl of blackberries into a tasty blackberry compote. You can use fresh or frozen blackberries.

Simply add all ingredients to a pot and heat until the fruit breaks down and it turns into a thick compote.

This thick blackberry sauce isn't as sweet as jam, contains far less sugar and has a wonderful sweet/tangy taste. Plus, it's ready in just minutes!

Blackberry compote is perfect for topping cheesecake, spreading between cake layers, enjoying swirled into yogurt and many more uses!

Whenever I have berries that are past their best, I always quickly turn them into a compote. It's such a versatile sauce! Stirred into my morning oatmeal it's a wonderful breakfast.

Why you'll love this recipe

Great way to use up blackberries
Tasty warm or cold
Fruity
Perfectly sweet (not as sweet as jam)
Gently tart
Simple and easy to make
Ready in 15 minutes
Nutritious
Loaded with antioxidants and vitamins from the blackberries
A great breakfast-topper or dessert

Ingredients

You only need a few simple ingredients for blackberry compote.

Blackberries - fresh or frozen both work well.
Lemon juice - you can leave it out but it brings out the flavor of the berries.
Sugar - granulated or castor sugar
Water

How many blackberries are in a cup?

Step by step tutorial

It's so easy to make this simple compote. Just follow these step by step photos. Then, scroll down to the recipe card for the full ingredients list and method.

Rinse and drain the blackberries, picking out any debris or stalks.

Add the blackberries, sugar, lemon juice and water to a pan and bring to the boil.

Allow it to boil for about 5 minutes, stirring often to stop it from scorching.

Reduce the heat to low and let it simmer and bubble for 10 minutes.

Why are blackberries good for you?

Blackberries contain nutrients including magnesium, calcium and potassium, as well as vitamin A, C, E, K and many of the B vitamins.

Blackberries get their dark purple color from anthocyanins, which are antioxidants.

Blackberry topping for cheesecake

I love using compote to top cheesecake. The tangy/sweet fruit compote beautifully cuts through the sweet creaminess of the cheesecake.

Try it as a topping on my Vegan Vanilla Cheesecake or this Baked Cheesecake. It would also be perfect between layers of this Cookie Cheesecake Parfait.

How do you thicken compote?

Compote thickens naturally when the fruit is cooked with sugar and a little water and lemon juice. When it's cooked it is still a bit runny but will thicken slightly when it cools.

For a thicker compote, you can stir 1tsp cornstarch mixed with 1 tsp water (called a 'slurry') into the compote at the end of cooking and cook for a further minute. This won't affect the taste or look of the compot but will thicken it.

Serving suggestions

After you've made this easy compote, you'll want it on EVERYTHING! Try it on these:

Vegan Waffles
Fluffy Vegan Pancakes
Yogurt
Pancakes on a stick
Oatmeal
Cinnamon French Toast
Spread it between layers of a Victoria Sponge Cake
Use it as a topping for Vegan Vanilla Cake

What can I do with blackberries?

Obviously, eating them fresh! I adore the sweet/sour flavor of blackberries fresh from the bush. Bliss.

I also love whizzing them into smoothies, topping oatmeal or turning into jam!

Basically, you can use them wherever you'd use raspberries. So get creative!

Storage and freezing

Fridge: Keep in a sterilized jar for up to 2 weeks. How to sterilize jars.

Freezer: Store the completely cooled compote in a freezer-safe bag or container for up to two months.

How to freeze blackberries

It couldn't be simpler to freeze blackberries.

1. Simply wash them and pick out any stalks or other debris.
2. Place them onto a baking sheet in a single layer and freeze for a few hours until frozen.
3. Then transfer into a freezer-safe dish or bag and keep in the freezer. NOTE: Flash freezing on a tray stops them from freezing in a clump.

Compote recipes

If you love this blackberry compote recipe, you'll also love these other quick fruit compote recipes.

Raspberry Compote
Pineapple Compote
Mango Compote
Blueberry Compote
Plum Compote

Blackberry recipes

There are many exciting recipes that you can make using up blackberries. They're so easy to buy or pick in the summer, so I love having loads of great recipes to use them all up!

Blackberry Banana Oat Breakfast Popsicles
Blackberry Pancakes
Apple Salad with Blackberries
Blackberry Parfait
Blackberry Mint Julep Cocktail
Scottish Blackberry Pear Crumble

Get the recipe

Thanks for checking out my recipe! I love hearing from my readers. You all allow me to do what I love and write this food blog. I love sharing vegetarian and vegan recipes with you all.
Kate x

Blackberry Compote

Kate Hackworthy | Veggie Desserts

This simple Blackberry Compote is made with just 3 ingredients in 10 minutes! It's healthier than jam and great on cheesecake, yogurt, pancakes and more!

5 from 7 votes

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Prep Time 0 mins

Cook Time 15 mins

Total Time 15 mins

Course Condiments, Dips and Spreads

Cuisine American

Servings 6

Calories 37 kcal

Equipment

• Pot

Ingredients

 

• 2 cups (10oz/200g) blackberries fresh or frozen
• 2 tbsp sugar
• 1 tbsp lemon juice
• 1 tbsp water

Instructions

 

• Add the blackberries, sugar, lemon juice and water to a pot, stir and bring to the boil.
  
• Allow it to boil for about 5 minutes, stirring often to stop it from scorching.
  
• Reduce the heat to low and let it simmer and bubble for 10 minutes. It will thicken further as it cools.
  
• Serve warm or allow to cool and store in a sterilised jar in the fridge for up to 5 days (or freeze for up to 2 months).

Video

Notes

For a thicker compote, you can stir 1tsp cornstarch mixed with 1 tsp water (called a 'slurry') into the compote at the end of cooking and cook for a further minute. This won't affect the taste or look of the compote but will thicken it.

Storage and freezing

Fridge: Keep in a sterilized jar for up to 2 weeks.

Freezer: Store the completely cooled compote in a freezer-safe bag or container for up to two months.

Serving suggestions

After you've made this easy compote, you'll want it on EVERYTHING! Try it on these:

• Vegan Waffles
• Fluffy Vegan Pancakes
• Yogurt
• Oatmeal
• Toast
• Cinnamon French Toast
• Spread it between layers of a cake

Nutrition

Calories: 37kcalCarbohydrates: 9gProtein: 1gFat: 1gSaturated Fat: 1gSodium: 1mgPotassium: 78mgFiber: 3gSugar: 6gVitamin A: 103IUVitamin C: 11mgCalcium: 14mgIron: 1mg

The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.

Tried this recipe?Mention @kateveggiedesserts or tag #veggiedesserts! I love seeing your recreations.