Dairy-Free Strawberry- Peach Crisp YOGURT BOWL

Name: Dairy-Free Strawberry- Peach Crisp YOGURT BOWL
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: American
Ingredients: ½ cup canned coconut cream or full-fat coconut milk; 3 tablespoons pure maple syrup; 2 cups sliced strawberries (fresh or frozen); 2 medium peaches, peeled and sliced; 1 teaspoon ground cinnamon; ½ teaspoon ground nutmeg; ¼ teaspoon ginger powder; 1½ cups rolled oats (gluten-free); ¼ cup all-purpose flour; ¼ cup lightly packed brown sugar; 3 tablespoons vegan butter, room temperature, plus more for the pan; 2 cups coconut yogurt, vanilla-flavored; 2 tablespoons agave syrup; 1 tablespoon freshly squeezed lemon juice; Chopped pecans, toasted (see note, here); Fresh mint leaves

8 steps

Prep:15minCook:45min

There’s something about a warm crisp of any flavor, but when peaches are in season, they’re always what I turn to. While this recipe showcases a “deconstructed” crisp, it is totally fine to make it a more traditional crisp by baking everything together in the same dish. I usually enjoy my crisp with a scoop (or two) of my favorite dairy-free ice cream; however, you’ll be eating this crisp over creamy coconut yogurt. This recipe is the perfect excuse to eat a crisp for breakfast. I love combining peaches and strawberries because they complement each other’s sweet and tart flavors. This yogurt bowl is a new way of enjoying yogurt, and I make it at least once per week, changing up the fruit through the seasons. Tip: This serving size makes for a hearty satisfying breakfast; if you are eating this as part of a larger breakfast or would like to enjoy it as a snack, divide the recipe into four servings. To make this recipe gluten-free, replace the all-purpose flour with gluten-free 1-to-1 baking flour.

Updated at: Thu, 17 Aug 2023 02:43:18 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories629.1 kcal (31%)

Total Fat30.4 g (43%)

Carbs83.7 g (32%)

Sugars44.1 g (49%)

Protein8 g (16%)

Sodium45.5 mg (2%)

Fiber7.7 g (27%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

Instructions

Step 1

MAKE THE STRAWBERRY-PEACH COMPOTE AND CRISP TOPPING:

Step 2

1. Have one oven rack in the middle position and another rack in the bottom position. Preheat the oven to 350°F. Lightly grease a 10-inch ovenproof skillet with butter, then line a sheet pan with parchment paper.2. Combine the ingredients for the compote in a large bowl and stir using a rubber spatula until the fruit is well coated.

Step 3

3. Put the ingredients for the crisp in a medium-size bowl and stir with a fork until the mixture looks crumbly.

Step 4

4. Spoon the fruit mixture into the prepared skillet, then spread it out evenly. Spread the crisp topping in the prepared sheet pan.

Step 5

5. Bake both the fruit and oats mixture for 40 to 45 minutes, or until the fruit has become bubbly and the oats mixture is golden brown. Once done, remove both from the oven and let them cool slightly, 5 to 10 minutes.

Step 6

MAKE THE YOGURT BOWL:

Step 7

6. In a medium-size bowl, stir together the yogurt, agave, and lemon juice until creamy and smooth.

Step 8

7. To serve, divide the yogurt between two or four bowls, then top with the strawberry-peach crisp and, if desired, toasted pecans and mint leaves.