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–+ servings

Best Warm Peach-Raspberry Compote One-Pot Recipe

This one-pot recipe creates a vibrant and effortlessly delicious fruit compote, perfect for topping vanilla ice cream, yogurt, or ricotta cheese.
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Course Dessert
Cuisine American
Servings 6

Equipment

  • 4-quart slow cooker

Ingredients
  

  • 2 pounds frozen sliced peaches cut into 1-inch pieces
  • ⅓ cup 2⅓ ounces sugar
  • 2 tablespoons instant tapioca
  • 1 teaspoon lemon juice
  • 1 teaspoon vanilla extract
  • ⅛ teaspoon table salt
  • 10 ounces 2 cups raspberries
  • ¼ cup chopped fresh mint
  • 2 pints vanilla ice cream

Instructions
 

  • In a slow cooker, combine peaches, sugar, tapioca, lemon juice, vanilla, and salt. Cover and cook on low for 3 to 4 hours or high for 2 to 3 hours, until peaches are tender and the sauce has thickened. (Compote can be kept warm on the low setting for up to 2 hours.)
  • Stir in raspberries and let sit for about 5 minutes until heated through. Stir in fresh mint. Serve over vanilla ice cream or your preferred dessert base.

Notes

Cook Time: 3 to 4 hours on low or 2 to 3 hours on high
Keyword American dessert recipes, easy fruit compote, one-pot dessert, quick fruit topping, raspberry compote recipe, slow cooker dessert, slow cooker one-pot recipe, warm peach compote
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