Letting the natural sweetness of fruit SHINE with this simple oat and almond crisp, warmed with a little cinnamon, topped with vanilla-maple yogurt whip. A delightful way to end a day or start it as my husband did this morning… which was ok because its not totally loaded with added sugar.


1/2c oats
2T whole wheat flour
1T ground flax
1/4c sliced almonds
2T brown sugar
1/4t cinnamon
1/8t salt
3T butter, cubed
3c frozen fruit (I used a cherry berry blend)

1c greek yogurt
1/4t vanilla extract
1t maple syrup or honey


Preheat oven to 375°F. Combine oats, flour, flax, almonds, cinnamon and salt in a bowl. Add cubed butter and cut into the oat mixture (I use my hands and smush the butter into the mixture) be sure to leave some chunks of butter. Dump frozen fruit into a loaf pan and even it out. Cover with oat-butter mixture and bake for 15-18 minutes.

Whip: Mix yogurt, vanilla and maple syrup. Stir vigorously with a whisk for 10-20 seconds to incorporate some air into it. Top the crisp.


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