Strawberry Crisp with Honey Vanilla Yogurt

This is one of those dishes that straddles between brunch fare and dessert course. Served with a honey sweetened Greek yogurt as called for in the recipe, one can argue its feet are firmly in the breakfast realm. But, if you’d like to go the other way, serve it with vanilla ice cream and enjoy as an after-dinner treat.

Strawberry Crisp with Honey Vanilla Yogurt

Prep Time 12 minutes
Cook Time 45 minutes
This is one of those dishes that straddles between brunch fare and dessert course. Served with a honey sweetened Greek yogurt as called for in the recipe, one can argue its feet are firmly in the breakfast realm. But, if you'd like to go the other way, serve it with vanilla ice cream and enjoy as an after-dinner treat.
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Course Brunch, Dessert
Servings 6

Ingredients
 

  • 1 ½ pounds strawberries, hulled and halved
  • 2 teaspoons fresh lemon juice
  • 2 tablespoons sugar

For the topping:

  • 1 cup whole rolled oats, not instant
  • ¼ cup (30 grams) whole wheat flour
  • ¼ cup plus 2 tablespoons (75 grams) light brown sugar
  • 1 tablespoon pure maple syrup
  • ½ cup sliced almonds
  • 1 teaspoon ground cinnamon
  • teaspoon ground cardamom
  • ½ teaspoon kosher salt
  • 4 tablespoons unsalted butter, melted

To serve:

  • 2 cups plain Greek yogurt
  • 3 tablespoons honey
  • 1 teaspoon pure vanilla extract

Instructions
 

  • Preheat your oven to 325 F. Butter an 8 x 8 inch baking dish.
  • Place the strawberries in the baking dish and gently toss with the lemon and sugar. Set aside while you assemble the topping.
  • Place the oats, flour, sugar, nuts, cinnamon, cardamon and salt in a medium bowl and stir to combine. Combine the melted butter and maple syrup and pour it into the oat mixture, stirring until it is all moistened.
  • Scatter the topping evenly over the strawberries, then place in your oven. Bake for 45 minutes until bubbling and browned.
  • Meanwhile, whisk together the yogurt, honey and vanilla.
  • Remove the baking dish from the oven and let cool in for 10 minutes. Scoop into bowls and serve with the yogurt.
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