Baked fruit with yogurt recipe

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  • Healthy
serves: 4 - 6
Skill: easy
Cost: cheap
5-a-day: 2
Prep: 20 min
Cooking: 25 min

Nutrition per portion

RDA
Calories 276 kCal 14%
Fat 8.1g 12%
  -  Saturates 2.9g 15%
Carbohydrates 46.7g 14%
  -  of which Sugars 34.3g 38%
Protein 6.5g 13%
Salt 0.02g 0%
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  • 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

    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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