This berry compote is an old recipe my grandma made when I was younger. She always added extra blueberries to help thicken the sauce. —Diane Higgins, Tampa, Florida
Ingredients
- 1/4 cup sugar
- 2 tablespoons cornstarch
- 1 cup water
- 1 can (15 ounces) pitted dark sweet cherries, undrained
- 1 pint fresh or frozen unsweetened blueberries
- 1 cup packed brown sugar
- 1/2 cup chopped walnuts
- 1/4 cup all-purpose flour
- 1/4 cup sliced almonds
- 1/4 cup old-fashioned oats
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- Dash salt
- 1/2 cup cold butter
- Vanilla ice cream, optional
Directions
- In a small bowl, mix sugar, cornstarch and water until smooth. Transfer to a greased 3-qt. slow cooker. Stir in cherries and blueberries. In a large bowl, combine brown sugar, walnuts, flour, almonds, oats, cinnamon, nutmeg and salt; cut in butter until crumbly. Sprinkle over fruit mixture.
- Cook, covered, on high 3 hours or until bubbly and thickened. If desired, serve warm with vanilla ice cream.
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