Makes 4 Servings

Ingredients

Filling:

• ½ tablespoon butter
• 2 large apples, unpeeled, cut into ½ inch pieces
• Zest of half a lemon (1 teaspoon)
• Juice of half a lemon (2 tablespoons)
• ½ teaspoon cornstarch
• 6 strawberries trimmed, cut into ¾-inch pieces
• ½ cup blueberries
• ½ tablespoon brown sugar
• A few pinches of dried ginger, nutmeg, cinnamon and kosher salt

Topping:

• 1 tablespoon butter
• 2 Graham cracker rectangles, broken into small pieces (½ cup)
• 2 tablespoons chopped pecans
• ½ tablespoon brown sugar
• A few pinches ground cinnamon
• Plain or vanilla Greek yogurt, optional

Directions

1. For the filling, heat the butter in a large nonstick skillet over medium heat. Add the apples and cook, stirring occasionally, until tender, about 10 minutes.
2. While the apples are cooking, place the lemon zest, juice, and cornstarch in a small bowl and whisk until well combined. Reduce the heat to low, and stir in the lemon juice mixture, strawberries, blueberries, brown sugar, spices, and salt until well combined. Cook, stirring constantly, until heated through, 1 to 2 minutes.
3. For the topping, melt the butter in a medium bowl. Add the Graham crackers, pecans, brown sugar, and cinnamon and stir until everything is well coated with the butter.
4. Serve the cooked fruit in individual bowls or tea cups, top with the crumbled Graham crackers, and then top with the yogurt as desired.

Nutrition Information per Serving (about ½ cup): Calories: 180 calories, 8g fat (3g saturated), 75mg sodium, 29g carbohydrate, 4g fiber, 1g protein, 40% vitamin C

Credits

Recipe Created by Liz Weiss, MS, RD, co-author, No Whine with Dinner: 150 Healthy, Kid-Tested Recipes from The Meal Makeover Moms