Recipes & Ideas

Blueberry-Peach Breakfast Crisps with Vanilla Yogurt Recipe

A healthy blueberry breakfast that could pass as a dessert! This morning version of an old-fashioned fruit crisp is a healthy way to start the day. It's a bowl of fruit baked under a crunchy granola crust topped with yogurt.

INGREDIENTS

2 packages Driscoll's Blueberries, plus more for garnish
1 (16 ounces) frozen sliced peaches, thawed
3 tablespoons packed dark brown sugar
2 teaspoons cornstarch
1/2 teaspoons vanilla extract
1/8 teaspoons ground ginger
1 1/2 cups low-fat granola (without raisins)
1 tablespoon unsalted butter, melted
1 tablespoon unsalted butter, melted
1 cup fat-free vanilla yogurt

Instructions

Preheat oven to 375°F. Coat four 8-ounce ramekins with cooking spray.Combine blueberries, peaches, sugar, cornstarch, vanilla and ginger in a medium bowl; mix well. Divide evenly between prepared ramekins. Drizzle granola with butter and mix well. Sprinkle over fruit.

Set ramekins on a rimmed baking sheet and cover loosely with a sheet of aluminum foil. Bake 33 to 35 minutes or until fruit is bubbly. Uncover and bake 2 to 3 minutes longer or until topping is lightly browned.

If serving warm, cool 10 minutes then top each with 1/4 cup yogurt. If serving cold, cool completely, cover with plastic wrap and refrigerate until ready to serve, up to 2 days. Top with yogurt just before serving.