First, there’s significantly less sugar than in most crisp recipes.
Second, the oat topping is flecked with pecans and sunflower seeds.
Third, a dollop of yogurt on top adds protein, calcium, and gut-friendly probiotics.
Photo:Greg Dupree, Prop Stylist: Chelsea Zimmer, Food Stylist: Claire Spollen
Plus, did we mention it’s packed with fruit and oats?
It’s basically health food, and we’re here to enjoy every bite.
confirm the filling is bubbling before pulling the crisp out of the oven.
If the topping is browning too quickly, loosely cover it with foil.
This recipe was developed by Nicole Hopper.
Ingredients
2lb.
(about 5)fresh pears (such as Bartlett), chopped into 1-in.
Transfer mixture to a 13-by-9-inch baking dish.
Remove from heat; stir in oats, flour, pecans, and seeds.
Sprinkle mixture over fruit in baking dish.
Place baking dish on a rimmed baking sheet lined with parchment paper.
Bake until bubbling and topping is golden brown and crisp, 45 to 50 minutes.
(Tent with aluminum foil after 30 minutes if browning too quickly.)
Let cool slightly, about 20 minutes, or cover and refrigerate until completely cooled.
Serve warm or chilled, topped with yogurt.
Make-Ahead:Cover and refrigerate baked crisp for up to 5 days.
Reheat, covered with foil, in oven at 300F, or reheat a single serving in the microwave.
Or, serve cold or at room temperature.
