Berry Crisp

By shuber

Ingredients

• ½ C. rolled oats
• 1/3 C. firmly packed light brown sugar
• ½ C. chopped toasted pecans
• ½ C. all-purpose flour
• ½ tsp. salt
• 4 T. (1/2 stick) butter, cut into 1-inch pieces
• ¾ C. plain yogurt
• ¼ C. honey
• 4 C. mixed berries
• ¼ C. granulated sugar
• 1 ½ T. cornstarch
• 1 ½ tsp. water

Preparation

Step 1

1. Preheat oven to 375 degrees.
2. In a bowl, stir together the oats, brown sugar, pecans, flour and salt. Using your fingers, cut in the butter until no clumps remain. Set the topping aside.
3. In a small bowl, whisk together the yogurt and honey. Cover and refrigerate until ready to serve.
4. In a saucepan over medium-low heat, combine the berries, granulated sugar, cornstarch and water. Cook, stirring occasionally, until the berries release their juices, 5 to 10 minutes. Increase the heat to medium and simmer until thickened, 5 to 10 minutes more.
5. Transfer the berry mixture to a ceramic loaf pan and sprinkle the topping over the fruit. Set the dish on a baking sheet and bake until the filling is bubbling and the topping is golden brown, about 25 minutes. Let stand for 10 minutes.
6. Spoon into bowls; drizzle with yogurt mixture and more honey if desired.