Fruit Crisp with Yogurt Recipe
Fruit Crisp with Yogurt
Serves 4 to 6
Enjoy a delicious, make-ahead, home-baked breakfast dish that can last for several days. Serve it with your favorite yogurt for a complete morning meal.
Ingredients:
- 16 ounces plain or vanilla Greek yogurt
- For the fruit:
- 2 pounds diced fruit or berries, approximately 4 cups (See Cook's Tips)
- 1/2 cup maple syrup, or to taste
- 1 tablespoon tapioca starch
- Juice of 1 lemon
- For the topping:
- 1 1/2 cups all-purpose flour
- 1/2 cup rolled oats (old-fashioned or quick cooking)
- 1/4 cup nuts or seeds (See Cook's Tips)
- 2/3 cup packed light brown sugar
- Pinch of salt
- 1/2 cup butter or coconut oil
Directions:
- Preheat oven to 350°F.
- In a large bowl, toss fruit with maple syrup and tapioca starch. Taste and add more maple syrup to your liking. Transfer mixture to an 8x8 baking dish or a 10-inch oven-proof skillet.
- In a separate bowl, stir together dry ingredients. Add butter and mix it in with your hands to get to get a crumbly texture ? it should hold into a big clump if pressed. If using a liquid oil, incorporate it with a spoon.
- Sprinkle topping over fruit. Place baking dish on a parchment-lined sheet pan to catch any spills. Bake 45 minutes to an hour, checking after 30 minutes. Cover loosely with foil after 30 minutes if browning too quickly.
- Cool at room temperature one hour. Serve at room temperature or refrigerate overnight and serve with yogurt in the morning.
- Cook's Tips:
- Apples, peaches, pears, plums, and berries work well for this recipe. To make it extra easy, use frozen berries. It is not necessary to thaw fruit.
- If you prefer to use only oats, omit nuts and seeds and increase oats to 3/4 cup.