- 1/2 cup rolled oats
- 1/3 cup firmly packed light brown sugar
- 1/2 cup chopped toasted pecans
- 1/2 cup all-purpose flour
- 1/2 tsp. salt
- 4 Tbs. (1/2 stick) cold unsalted butter, cut into
- 3/4 cup plain yogurt (see related recipe at right)
- 1/4 cup tupelo honey, plus more for drizzling
- 4 cups mixed berries
- 1/4 cup granulated sugar
- 1 1/2 Tbs. cornstarch
- 1 1/2 tsp. water
In a bowl, stir together the oats, brown sugar, pecans, flour and salt. Using your fingers or 2 knives, cut in the butter until no clumps remain. Set the topping aside.
In a small bowl, whisk together the yogurt and the 1/4 cup honey. Cover and refrigerate until ready to serve.
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.
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.
Spoon the crisp into 2 bowls, dividing evenly. Drizzle with the yogurt mixture and more honey. Serves 2.