Sweet, oven-baked pears, nectarines and plums served with creamy yoghurt and a delightfully crunchy granola topping.
Sometimes there's a fine line between pudding and breakfast, and this baked fruit with yoghurt recipe definitely edges on to it. It's the perfect dish to serve up to a group of people as a sophisticated, social brunch. It's healthier than you'd think, too. Usually pudding recipes are crammed with added sugar, but this bake lets the natural sugars of the stone fruits do a lot of the hard work. Then we've used a little honey (instead of refined sugar), in the fruit and the granola topping. For an even lower calorie option, you could use a splash of fruit juice in the fruit instead. Feel free to use whatever fruits you have availble - apricots, apples and peaches all work well too.
Ingredients
- 1kg mixed fruit (we used 2 pears, 8 plums, 4 nectarines)
- 4 tbsp honey
- 1 tsp vanilla bean paste
- 3 star anise
- 1 cinnamon stick
- ½ tsp nutmeg
- 1 orange, zest plus 1 tbsp juice
- Yogurt, to serve
For the crumble:
- 30g flaked almonds
- 75g oats
- 30g flour
- 30ml honey
- 25g butter, melted
WEIGHT CONVERTER
Method
- To make the crumble topping preheat the oven to 180ºC/375ºF/Gas 4. Mix all of the ingredients together, spread out evenly on a lined baking tray and bake for 15 mins.
- Meanwhile combine the remaining ingredients, apart from the yogurt, and arrange on another baking tray. Bake for 35mins.
- Serve with the crumble topping and a dollop of yogurt. Drizzle with more honey, if liked.
Top tip for baked fruit with yoghurt
Try using a ginger honey for an additional flavour hit.
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