Autumn Compote Recipe

Sep 16, 2018Blog

Autumn Compote Recipe

Although the weather is still pretty warm, the mornings are definitely a bit chillier and now the children have gone back to school, it feels like Autumn is in the air!


This is my favourite time of year, I love those unexpectedly warm days, the colours as the leaves start to change and the first crisp mornings. It’s also when the blackberries are at their best. The weather this summer seems to have led to an abundance of berries in the lanes near me. It would be fair to see I can get a bit obsessed at this time of year.   Every run and bike ride is an opportunity to recce the best picking locations and a walk without a tub to collect my bounty feels like a wasted opportunity!

After picking, the berries will need a very good rinse. Once they’re dry, pop them on a baking tray lined with some non-stick grease proof paper in a single layer (this stops them clumping together) and freeze. Once they’re frozen, you can transfer them to a bag or tub.

Blackberries are a nutritional powerhouse, they are a good source of vitamin A, vitamin C (important for immunity as we come into cold season), vitamin K, magnesium and potassium.  They also contain phytonutrients which can act as antioxidants in the body, including anthocyanins.  They are also a good source of fibre, which is beneficial for gut health.

You can add a handful to a crumble or smoothie or try this simple autumn compote. This is ideal as a topping for porridge or with yogurt on warmer mornings. It will keep in the fridge for 3-4 days or freezes well.


2 pears

2 eating apples

100g blackberries

1/2 teaspoon of cinnamon


  • Cut the apple and pear into 1cm cubes (roughly)
  • Add to a pan with the blackberries, cinnamon and a splash of water
  • Cover and simmer over a low heat for about 15 -20 mins until the fruit is soft but not mushy