One-Pan Berry Crisp with Yogurt

Fruit crisps have long been a beloved American dessert, baking juicy fruit under a crunchy oat topping. This one-pan berry crisp keeps things simple with frozen berries and a walnut-oat streusel, finished with a cool spoonful of Greek yogurt.

Serves 4 · 10 min prep · 25 min cook

Estimate for one serving

• 295 cal
• 11g protein
• 32g carbs
• 15g fat

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Ingredients

• 3 cups mixed frozen berries
• 1 tbsp lemon juice
• 1 tbsp cornstarch
• 2 tbsp coconut sugar
• 3/4 cup old-fashioned rolled oats
• 1/4 cup almond flour
• 1/4 cup chopped walnuts
• 3 tbsp melted coconut oil
• 1 tsp ground cinnamon
• 1/8 tsp pinch of salt
• 1 cup plain Greek yogurt

Instructions

1. 1Preheat the oven to 375°F. Choose a 9-inch oven-safe skillet or small baking dish that can go from stovetop to oven.
2. 2Add the mixed berries, lemon juice, cornstarch, and half the coconut sugar directly to the cold skillet. Toss gently until the berries are evenly coated.
3. 3In a medium bowl, combine the oats, almond flour, chopped walnuts, remaining coconut sugar, cinnamon, and pinch of salt.
4. 4Pour the melted coconut oil over the dry topping mixture and stir with a fork until clumps form and everything is moistened.
5. 5Scatter the oat topping evenly over the berries in the skillet, covering most of the fruit but leaving a few gaps for steam to escape.
6. 6Place the skillet in the preheated oven and bake for 22 to 25 minutes until the topping is golden brown and the berry juices are bubbling thickly the edges.
7. 7Remove the skillet carefully using oven mitts and let the crisp rest on a cooling rack for 5 minutes so the filling sets slightly.
8. 8Spoon warm portions into bowls and top each serving with a generous dollop of cold plain Greek yogurt for creamy contrast and extra protein.
9. 9Serve immediately while the crisp is still warm and the yogurt is cool.