Fruit Crisp with Yogurt Recipe

Photo of Fruit Crisp with Yogurt

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.


  • 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


  1. Preheat oven to 350°F.
  2. 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.
  3. 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.
  4. 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.
  5. Cool at room temperature one hour. Serve at room temperature or refrigerate overnight and serve with yogurt in the morning.
  6. Cook's Tips:
  7. 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.
  8. If you prefer to use only oats, omit nuts and seeds and increase oats to 3/4 cup.

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