This EASY raspberry compote is delicious with anything from waffles and pancakes, to ice cream and cheesecake!
Looking for a fresh raspberry compote recipe made from simple ingredients? This is it!
If you love fresh raspberries, this easy raspberry compote recipe is the perfect new way to enjoy them.
Like a cross between jam and syrup, this thick raspberry sauce pairs well with all of your favorite breakfast foods and decadent desserts. You can even use it as a raspberry filling in cakes and muffins, or as a simple raspberry sauce topping for angel food cake.
Table of Contents
Why You’ll Love This Recipe
- Made with simple ingredients
- Comes together in just a couple of minutes
- Uses fresh fruit
- Sweetened with honey
You also might like these recipes for raspberry coulis, strawberry compote, blueberry compote and apple compote. Check out this full post on how to make fruit compote!
You also might like this gluten-free raspberry crumb bar or gluten-free raspberry pretzel salad.
Ingredients You’ll Need
Here are all of the ingredients needed to make this easy fruit compote.
- Fresh raspberries: This is a simple recipe, so be sure to use the best fresh raspberries at peak ripeness. This will make the flavor of the fruit really sing!
- Honey: I like to use regular honey or raw honey to sweeten this quick raspberry compote. However, you could also use a little sugar, or skip the sweetener!
How to Make Raspberry Compote
- Add the raspberries and honey to a small saucepan set over medium heat.
- Stir the raspberries and honey together, gently mashing the fresh berries as you stir.
- Cook the berry mixture for 5-7 minutes, or until it is bubbling and thick.
- Remove the pan from the heat and allow the compote to cool completely before storing. The compote will thicken as it cools.
- To make a parfait with this delicious topping, layer yogurt (vanilla, plain, greek, non-dairy– up to you), fresh raspberries, and gluten-free granola. Enjoy!
Storage Instructions
Store any leftover raspberry topping in an airtight container (such as a Mason jar) in the fridge for up to 7 days.
What to Serve with Raspberry Compote
This compote can be served as a fruit topping or filling for so many different dishes! Here are a few ideas:
- Yogurt parfait
- Pancakes
- Toast
- French toast
- German pancakes
- Crepes
- Raspberry cake filling
- In raspberry cake batter
- In raspberry muffins
- Raspberry crisp
- Mix it into homemade lemonade
We especially love this raspberry topping over gluten-free waffles like these buckwheat waffles or oat waffles.
It’s also amazing alongside gluten-free scones or over buckwheat crepes, a banana split and gluten-free dutch baby!
For dessert it’s amazing over this flourless chocolate torte or gluten-free cheesecake.
FAQ
A berry compote and a berry coulis are very similar. A compote is made of fresh fruit that has been cooked down with sugar or honey. A fruit coulis is a seedless compote that has been pureed and strained, creating a smoother sauce.
Raspberry compote is a perfect topping for pancakes, toast, French toast, vanilla ice cream, yogurt, and flourless chocolate cake. It can also be mixed into raspberry cake batter, or used in between cake layers.
Leftover raspberries can be combined with sugar and cooked down over low heat to make a compote, a raspberry mixture that can be used as a topping for breakfast foods and desserts.
Expert Tips & Tricks
- Using frozen berries: This compote can be made with frozen raspberries if you don’t have fresh berries on hand! Just increase the cooking time in Step 3 by 2-3 minutes.
- Vegan compote: If you want to make this compote vegan, feel free to swap the honey for granulated sugar, agave, or maple syrup.
- Variations: Feel free to add vanilla, lemon juice, or lemon zest to your compote, if you’d like!
More Fruit Topping Recipes
I hope you love this recipe as much as we do! If you try this recipe, be sure to leave me a comment/rating below. I’d love to hear from you!
Easy Raspberry Compote (3 Ingredients!)
Ingredients
- 18 ounces 3 standard packages fresh raspberries
- 3 tablespoons honey
- 1 tablespoon lemon juice optional for some tartness
Instructions
- Add the raspberries and honey to a small saucepan set over medium heat.
- Stir the raspberries and honey together, gently mashing the raspberries as you stir.
- Cook the berry mixture for 5-7 minutes, or until it is bubbling and thick.
- Remove the pan from the heat and allow the compote to cool completely before storing. The compote will thicken as it cools.
- To make a parfait, layer yogurt (vanilla, plain, greek, non-dairy– up to you), raspberry compote, fresh raspberries, and gluten-free granola. Enjoy!
- Storage: Store any leftover compote in an airtight container in the fridge for up to 7 days.
Notes
- Using frozen berries: This compote can be made with frozen raspberries if you don’t have fresh berries on hand! Just increase the cooking time in Step 3 by 2-3 minutes.
- Vegan compote: If you want to make this compote vegan, feel free to swap the honey for granulated sugar, agave, or maple syrup.
- Variations: Feel free to add vanilla, lemon juice, or lemon zest to your compote, if you’d like!
