Fruit Crisp with Yogurt Recipe
Fruit Crisp with Yogurt
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.
- 16 oz Greek yogurt, plain or your favorite flavor
- For the fruit:
- 2 lb diced fruit or berries approx. 4 cups (see Cook’s Tips)
- 1/2 cup maple syrup or to taste
- 1 Tbsp tapioca starch
- Juice of 1 lemon (optional)
- For the topping:
- 1 1/2 cup flour
- 1/2 cup rolled oats, either old-fashioned or quick
- 1/4 cup nuts or seeds (see Cook’s Tips)
- 2/3 cup sugar (our favorite is turbinado)
- Pinch of salt
- 1/2 cup butter or coconut oil
- 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 to an 8x8 baking dish or a 10-inch oven-proof skillet.
- In a separate bowl, mix the dry ingredients. Add the 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 the topping over the fruit, place baking dish in oven over a sheet pan to catch any spillovers. Bake for 45 minutes to an hour, checking after 30 minutes. Turbinado sugar may brown faster than white. You can cover it with foil after 30 minutes to prevent burning.
- Let it cool at room temperature for 1 hour and refrigerate overnight. If you can’t resist the urge to taste it, let it sit for at least 15 minutes to cool and taste.
- Serve with your favorite yogurt.
- Cook’s Tips:
- Apples, peaches, pears, plums, and berries work well for this recipe. To make it extra easy, use your favorite Metropolitan Market frozen berries.
- If you prefer to use only oats, omit nuts and seeds and increase oats to 3/4 cup.
Nutrition:Amount Per Serving (based on 4 servings)
Total Fat: 24 g
Saturated Fat: 12 g
Trans Fat: 0.5 g
Cholesterol: 50 mg
Sodium: 170 mg
Carbohydrates: 96 g
Fiber: 9 g
Total Sugar: 54 g
Added Sugars: 40 g
Protein: 13 g
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