Deconstructed Seasonal Crumble

Story:

This recipe was the surprise favorite at our weekend cooking event class. We had a wide mix of students—from 3rd grade all the way up to high school—and honestly, I wasn’t sure how a fruit- forward dessert would go over. But as soon as the roasted fruit came out of the oven, the room

filled with “oohs” and “it smells like fall!” Even one of the high schoolers asked if they could take some home for their family. The best part? Watching students build their own layers—some went heavy on yogurt, others piled on the granola. It turned into a fun, build-your-own station and made everyone feel like a chef.

Deconstructed Seasonal Crumble

Serves 6

Roasted Fruit

• 6–8 seasonal fruits (apples, pears, or citrus)

• 2 tbsp honey

• 1 tsp cinnamon

• 1 tbsp lemon juice

• ½ tsp lemon zest (optional)

Instructions:

1. Thinly slice fruit.

2. 3. Toss with honey, cinnamon, lemon juice, and zest.

Spread on a baking tray and roast at 350°F for 15–20 minutes, until tender and golden.

Yogurt Mixture

• 1 cup Greek yogurt

• 3 tbsp honey or maple syrup

• 1 tsp cinnamon

• 1 tsp vanilla extract

Instructions:

1. Mix all ingredients in a bowl until smooth.

Granola Topping

Stovetop Version:• 2 tbsp coconut or olive oil

• 2 cups rolled oats

• 3 tbsp honey

• 1 tsp cinnamon

• ¼ tsp salt

Instructions:

1. 2. 3. Heat oil in skillet over medium heat.

Add oats and toast for 4 minutes, stirring often.

Stir in honey, cinnamon, and salt. Cool before using.

No-Cook Option:

Use pre-toasted oats. Mix with honey, cinnamon, and salt.

To Serve:

Layer roasted fruit with yogurt mixture and top with granola. Serve in small cups or bowls — perfect warm or chilled!