Fruit Compote

Fruit Compote

Makes 6
Prep 15 m
Slow Cook 180 m
Bake 15 m
Cool 15 m
Slow Cook on HIGH

Ingredients

Compote

Topping

Directions

Compote

  1. 1 of 2 Coat the bowl of a 4-quart slow cooker with nonstick cooking spray. Add strawberries, rhubarb, raspberries, brown sugar, tapioca, lemon juice and cardamom and stir to combine.
  2. 2 of 2 Cover and cook on HIGH for 3 hours.

Topping

  1. 1 of 3 Meanwhile, heat oven to 375 degrees . In a medium bowl, combine flour, oats, brown sugar, cinnamon and salt. Cut in butter with a pastry blender or your hands until crumbs the size of small peas form. Crumble onto a large baking sheet. Bake at 375 degrees for 15 minutes or until browned and set. Break apart into small pieces.
  2. 2 of 3 Uncover slow cooker and let cool 15 minutes. Spoon into bowls and top each with a scoop of ice cream, if desired, and some of the topping. Serve slightly warm.
  3. 3 of 3 Note: If you cannot find fresh or frozen rhubarb, swap in 2 Granny Smith apples, peeled, cored and diced. Reduce brown sugar to 1/2 cup.
Nutrition Information for Fruit Compote
Servings Per Recipe: 6
Per Serving: 4 g pro., 21 mg sodium, 386 kcal cal., 10 g Fat, total, 74 g carb., 5 g fiber, 44 mg chol., 5 g sat. fat
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Printed from FamilyCircle.com 11/15/2018