recipe adapted from 101 Recipes
serves about 6
Fruit
2 cups ripe peaches, cut into bite sized pieces
2 cups fresh or frozen mango, cut into bite sized pieces
1/4 cup dried cranberries
1/2 cup natural cane sugar
1 1/2 tbsp corn starch
Crisp
3/4 cup rolled oats
3/4 cup whole wheat pastry flour
1/2 cup brown sugar (or a bit less)
1/2 tsp nutmeg
pinch of salt
1/3 cup butter, melted
1/3 cup Greek honey yogurt
Six 1/2 cup ramekins
Preheat oven to 400 degrees.
Place the fruit in a medium sized bowl. In a separate small bowl, whisk together the 1/4 cup sugar and the corn starch. Sprinkle over the fruit and toss gently. Evenly distribute fruit into the ramekins.
In a large bowl combine the oats, flour, brown sugar and nutmeg. Stir in the butter and yogurt. Spread an equal amount of crisp mixture over each ramekin of fruit.
Place the ramekins onto a baking sheet. Place into the oven on the middle rack and bake for 25-35 minutes until topping is golden.
Serve warm with a dollop of honey yogurt or a scoop of vanilla ice cream.
