Apple Pecan Caramel Crisp Yogurt Bowl

Creamy Greek yogurt atop apple pecan crisp is a delicious way to end a day of apple picking.

1 hour

Crumb topping:

½ cup all-purpose flour

½ cup old-fashioned rolled oats

½ cup pecans, coarsely chopped

1/3 cup packed light brown sugar

½ teaspoon ground cinnamon

6 tablespoons unsalted butter, diced

Pinch of salt

Apple filling:

4 large Granny Smith, Honeycrisp, Mutsu, or Jonathan apples (peeled, cored and thinly sliced)

3 tablespoons unsalted butter (melted)

3 tablespoons lemon juice

2 tablespoons all-purpose flour

¼ cup light brown sugar

½ teaspoon ground cinnamon

¼ teaspoon nutmeg

Pinch of salt

For serving:

FAGE Total 0%, 2%, 5%, or BestSelf Plain

Caramel sauce

  1. Preheat oven to 350 degrees Fahrenheit.
  2. In a medium size bowl, mix flour, oats, pecans, sugar, cinnamon, butter, and salt with a fork until you reach a crumbly consistency. Set aside in the refrigerator.
  3. In another medium size bowl, combine apples, butter, lemon juice, flour, sugar, cinnamon, nutmeg, and salt until the apples are well coated.
  4. Pour the apple filling mixture into a baking dish or an oven safe skillet.
  5. Top evenly with crumb topping and bake for 45 minutes or until apples are tender and the top is golden brown.
  6. Serve with FAGE yogurt and a drizzle of caramel sauce.
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