Learn how to make a cozy stewed fruit compote from dried fruit using a slow cooker. This simple recipe produces tender, syrupy fruit that’s perfect spooned over oatmeal for breakfast or served with rice pudding or vanilla ice cream for dessert.
Disclosure: I received a Crock-Pot slow cooker to try. All opinions are my own.
Slow cookers are ideal for low-and-slow cooking: add the ingredients, set the cooker, and let it do the work while you go about your day. In this recipe dried fruits are gently revived in a lightly sweetened syrup with warm spices and citrus zest. You can make the compote in a stovetop pot if you prefer, but the slow cooker makes it nearly effortless and produces wonderfully plump fruit.
Stewed Fruit Ingredients
- Water – you need enough to rehydrate and plump the dried fruit.
- Sugar – granulated sugar keeps the flavor clean; adjust sweetness to taste.
- Dried fruits – a mix works best. I used apples, pears, cranberries, apricots and prunes; choose unsweetened/plain varieties.
- Spices – warm spices such as cinnamon sticks, star anise and a pinch of ground cloves.
- Citrus zest – orange and lemon zest brighten the syrup.
Please refer to the recipe card below for exact quantities and measurements.
Substitutions and variations
This stewed fruit compote is very flexible. A few ideas for swapping ingredients or adding variety:
- Sugar: Granulated sugar is neutral, but maple syrup or light brown sugar add subtle depth. Avoid dark brown sugar unless you want strong molasses notes.
- Spices: If you prefer, use cardamom, fresh or ground ginger, or a split vanilla pod instead of—or in addition to—the spices listed.
- Fruit: Any dried fruit will work: cherries, mango, pineapple, raisins, peaches, or a single-fruit compote. Keep the total fruit weight close to the recipe for best results.
Serve warm over oatmeal for a comforting breakfast, spoon over rice pudding or Greek yogurt, or pair with vanilla ice cream for a simple dessert.
After cooling, store the compote and its syrup in an airtight container in the refrigerator. Reheat gently on the stove or in the microwave, or enjoy chilled.
If you want more slow-cooker ideas, try cinnamon rolls or other easy Crock-Pot recipes.
If you try this stewed fruit recipe, please leave a star rating and share how it turned out in the comments. I love hearing from readers!
📖 Recipe
Stewed Fruit
Equipment
- 6-quart Crock-Pot (or similar slow cooker)
Ingredients
- 750 mL water
- 100 grams granulated sugar ½–1 cup, depending on desired sweetness
- 500 grams unsweetened/plain dried fruits (e.g. apples, pears, cranberries, apricots, prunes)
- 2 cinnamon sticks
- 5 star anise
- 1 pinch ground cloves
- 1 navel orange zested
- 1 lemon zested
Instructions
- In the slow cooker, stir together the water and sugar until the sugar begins to dissolve.
- Add all the dried fruit, the spices and the citrus zest, then stir to combine.
- Cover and set the slow cooker to high. Cook for about 4 hours, until the fruit is plump and tender. Many slow cookers switch to a warm setting when finished, so you can leave it on warm if you’re serving later.
Serving Suggestion
- Serve the warm stewed fruit over cooked oatmeal for breakfast, or spoon it over vanilla ice cream or rice pudding for dessert.
Notes
- Use any combination of dried fruit you like; keep the total weight similar to the recipe to maintain syrup consistency.
- If you don’t have a slow cooker, simmer the ingredients in a covered saucepan over medium-low heat until the fruit is plump and the syrup develops, preventing excessive evaporation.
- This compote stores well refrigerated in an airtight container. Reheat gently before serving or enjoy cold.