Salted Caramel Apple Oat Crumble Yogurt made from my Whatever Fruit Oat Crumble Yogurt Recipe
Like gourmet cafe-style fruity crumble yogurt treat but hate the idea of paying more than $5 for a tiny small serve?
I wonder if you feel the same too...
Like this this this but hate that that that in my yogurt? Why can't the shops or the supermarkets sell exactly the kind of yogurt that I want?
And I wonder if you feel the same too...
Hmmm... I had an idea!!! I've created a template recipe to make gourmet cafe-style fruity crumble yogurt all accordingly to what I want!!! And you can do the same too!
Plus, it is a healthy recipe with oats and bucket load of fruits. Also, it is thoughtfully formulated with less butter and sugar! NICE!!!
And this is why I called my recipe... The Whatever Fruit Oat Crumble Yogurt! LOL!
Isn't it cool that you and I can be a food designer here? You can add anything you want or omit anything that you don't want in this recipe!
Food designer? For example...
It's so easy! Here's a video showing how I made my Salted Caramel Apple Oat Crumble Yogurt.
Here's my whatever Fruit Oat Crumble Yogurt recipe.
If you want to make your Oat Crumble Yogurt exactly the same like my Salted Caramel Apple Oat Crumble Yogurt, you will see that the specific recipe is just below this template recipe. No worries!
Make 4-5 generous serves
For the crumble:
75g (1/2 cup) all purpose or wholemeal flour
20g old-fashioned rolled oats, not instant
50g (1/4 cup) caster or brown sugar
1/8 tsp salt
50g unsalted butter, cold and cut into cubes
If you prefer your crumbles to full on with butter and sugar, you can change the above recipe to:
150g (1 cup) all purpose or wholemeal flour
40g old-fashioned rolled oats, not instant
100g (1/2 cup) caster or brown sugar
1/4 tsp salt
150g unsalted butter, cold and cut into cubes
If you are a weight watcher member and prefer your crumble to be ultimately low fat and sugar, you can change the above recipe to:
75g (1/2 cup) all purpose or wholemeal flour
20g old-fashioned rolled oats, not instant
35g (2 tbsp plus 1 tsp) caster or brown sugar
1/8 tsp salt
35g unsalted butter, cold and cut into cubes
For the fruit:
500g to 750g any fruits*, peeled, cored or seeds removed if required and roughly chopped
juice from 1 lemon or orange
20g (2 tbsp) caster or brown sugar, or less or more depending on the sourness of the fruits and also individual taste
1/4 - 1/2 tsp any ground spices like cinnamon, ginger, nutmeg or cardamom
1 tsp vanilla paste or extract
1 tsp finely grated orange or lemon zest
*500-750g is the weight of the fruits after peeled, cored and seeds removed and it is about the peeled and cored weight of 3 to 4 large pears or apples. It can be any fruits that can be poached or cooked like pears, apples, peaches, nectarines, plums, apricot, rhubarb, cherries, strawberries, blueberries and pineapple. Just one type of fruit or many types in any combination! If you are adding dried fruits into these fresh fruits to bake, please must sure that the dried fruits are thoroughly mixed into the lemon or orange juice because the dried fruits without partially hydrated in the citrus juice will dried up further after baking!
To serve:
any creamy yogurt, preferably unsweetened, can be either low fat, regular or Greek
any nuts, raw or roasted like almonds, walnuts, macadamia, cashews and etc
any dried fruits like cranberries, raisins and etc
any fresh fruits especially those that tastes extremely food with yogurt like strawberries, blueberries, raspberries or any berries or kiwi and etc
shredded coconut flakes, optional
any syrup like maple syrup, honey, golden syrup, homemade caramel sauce, easy and no cream recipes are at here.
Preheat oven to 190ºC / 375ºF.
Combine flour, oat, sugar and salt in a large mixing bowl. Add butter and use a fork or your fingertips to mix and rub butter into the flour mixture until it forms coarse crumbs. Set aside but making sure the crumble mixture is still cold.
Toss and combine all of the fruit ingredients in one shallow baking dish with 1 liter / 2 quart capacity. Sprinkle crumble over the fruit ingredients and bake for 30 to 60 mins or until the fruits are tender and the top is golden and crisp. IMPORTANT: Baking time varies depending the types of the fruits that you used and also the sizes of your chopped fruits. Keep checking the fruit while baking and do not bake your fruits until they are too marshy! It is always better to under-bake the fruits a little than over-bake them.
Allow your bake to cool to warm or room temperature or refrigerate if desired. Serve with yogurt and enjoy with any that you like in the above "to serve" list. Enjoy!!!
This is exactly how I made my Salted Caramel Apple Oat Crumble Yogurt.
For the salted caramel:
Make about 1 1/2 cup
200g caster sugar
90g unsalted butter, cold in cubes
120ml (1/2 cup) cream with 35% fat, at room temperature
1/2 tsp vanilla paste
1 tsp salt or fleur de sel
Place sugar in a small saucepan. Using medium heat, cook and stir sugar until the sugar melts and turns golden brown or 375°F/190°C as indicated by a candy thermometer.
Remove the pan from the heat and whisk in the butter. Be careful as it will bubble up and mixture is very hot!
When the butter is all melted, gradually add in the cream and stir to combine. Be careful as the sudden change of temperature and the water content will cause the caramel to split.
Stir in vanilla paste and fleur de sel or salt. Set aside to allow caramel to cool completely at room temperature. Store caramel in the fridge for up to 2-3 months.
For the crumble:
75g (1/2 cup) all purpose flour
20g old-fashioned rolled oats, not instant
50g (1/4 cup) caster sugar
1/8 tsp salt
50g unsalted butter, cold and cut into cubes
For the fruit:
4 large Pink Lady apples, 750g after peeled, cored and roughly chopped into 3 cm pieces
juice from 1 lemon
20g (2 tbsp) caster sugar
1 tsp vanilla paste
1 tsp finely grated lemon zest
To serve:
unsweetened Greek yogurt, can be either low fat or regular
homemade salted caramel, see above
Preheat oven to 190ºC / 375ºF.
Combine flour, oat, sugar and salt in a large mixing bowl. Add butter and use a fork or your fingertips to mix and rub butter into the flour mixture until it forms coarse crumbs. Set aside but making sure the crumble mixture is still cold.
Combine apples, lemon juice, sugar, vanilla and lemon zest in one shallow baking dish with 1 liter / 2 quart capacity. Sprinkle the crumble over the filling and bake for 40 mins or until the apples are tender and the top is golden and crisp. Do not over-bake apples until they are too marshy.
Allow crumble to cool to warm or room temperature or refrigerate if desired. Serve with yogurt and caramel. Enjoy!!!
Happy BakingPlease support me and like me at Facebook...
I wonder if you feel the same too...
Like this this this but hate that that that in my yogurt? Why can't the shops or the supermarkets sell exactly the kind of yogurt that I want?
And I wonder if you feel the same too...
Hmmm... I had an idea!!! I've created a template recipe to make gourmet cafe-style fruity crumble yogurt all accordingly to what I want!!! And you can do the same too!
Plus, it is a healthy recipe with oats and bucket load of fruits. Also, it is thoughtfully formulated with less butter and sugar! NICE!!!
And this is why I called my recipe... The Whatever Fruit Oat Crumble Yogurt! LOL!
Isn't it cool that you and I can be a food designer here? You can add anything you want or omit anything that you don't want in this recipe!
Food designer? For example...
You can omit the spices, vanilla or citrus zest if you don't like these ingredients in your fruit crumble.
You can include or exclude any nuts, dried fruits, fresh fruits or syrup if you like or don't in your finishing yogurt.
You can include or exclude any nuts, dried fruits, fresh fruits or syrup if you like or don't in your finishing yogurt.
You can assemble your crumble with either low fat or full fat, Greek or non-Greek, sweetened or non-sweetened yogurt. Or even ice cream instead of yogurt!
What's more? You can keep or chill your baked crumbles in the fridge and assemble with yogurt and other toppings whenever you want to eat them! For us, we prefer our crumbles to be slightly warm with a nice buttery crunch but it is totally up to you. You know... Whatever! LOL!
How did I create this template recipe?
I have been really really really crazy... comparing many crumble recipes.
I have noticed that many recipes use 1:1 butter: flour ratio with 3:4 sugar: flour ratio and can be as low as 1:2 butter: flour ratio with 1:2 sugar: flour ratio by weight. In order to maximize the taste and minimize the fat and sugar content, I would like the butter: flour and butter:sugar ratio in my recipe to be in-between!!! Not too high! Not too low!!! Just nice for me! And you?
Not nice enough... If you like your crumbles to full on with butter and sugar, you can double the amount of crumble and use 1:1 butter: flour ratio with 3:4 sugar: flour. If you are a weight watcher member and want something even less fat and sugar, you still use this amount of crumble but reduce the amount of butter and sugar to 35g each to achieve the 1:2 butter: flour with 1:2 sugar: flour ratio!
Nice? I'm sure that my whatever recipe will work in whatever way that you want. Right?
What's more? You can keep or chill your baked crumbles in the fridge and assemble with yogurt and other toppings whenever you want to eat them! For us, we prefer our crumbles to be slightly warm with a nice buttery crunch but it is totally up to you. You know... Whatever! LOL!
How did I create this template recipe?
I have been really really really crazy... comparing many crumble recipes.
I have noticed that many recipes use 1:1 butter: flour ratio with 3:4 sugar: flour ratio and can be as low as 1:2 butter: flour ratio with 1:2 sugar: flour ratio by weight. In order to maximize the taste and minimize the fat and sugar content, I would like the butter: flour and butter:sugar ratio in my recipe to be in-between!!! Not too high! Not too low!!! Just nice for me! And you?
Not nice enough... If you like your crumbles to full on with butter and sugar, you can double the amount of crumble and use 1:1 butter: flour ratio with 3:4 sugar: flour. If you are a weight watcher member and want something even less fat and sugar, you still use this amount of crumble but reduce the amount of butter and sugar to 35g each to achieve the 1:2 butter: flour with 1:2 sugar: flour ratio!
Nice? I'm sure that my whatever recipe will work in whatever way that you want. Right?
 |
| Using this template recipe, I have created and baked this apple oat crumble. |
 |
| Then, I assembled the apple oat crumble with unsweetened yogurt and salted caramel. |
 |
| So yummy for my breakfast, dessert or whatever :p |
It's so easy! Here's a video showing how I made my Salted Caramel Apple Oat Crumble Yogurt.
Here's my whatever Fruit Oat Crumble Yogurt recipe.
If you want to make your Oat Crumble Yogurt exactly the same like my Salted Caramel Apple Oat Crumble Yogurt, you will see that the specific recipe is just below this template recipe. No worries!
Make 4-5 generous serves
For the crumble:
75g (1/2 cup) all purpose or wholemeal flour
20g old-fashioned rolled oats, not instant
50g (1/4 cup) caster or brown sugar
1/8 tsp salt
50g unsalted butter, cold and cut into cubes
If you prefer your crumbles to full on with butter and sugar, you can change the above recipe to:
150g (1 cup) all purpose or wholemeal flour
40g old-fashioned rolled oats, not instant
100g (1/2 cup) caster or brown sugar
1/4 tsp salt
150g unsalted butter, cold and cut into cubes
If you are a weight watcher member and prefer your crumble to be ultimately low fat and sugar, you can change the above recipe to:
75g (1/2 cup) all purpose or wholemeal flour
20g old-fashioned rolled oats, not instant
35g (2 tbsp plus 1 tsp) caster or brown sugar
1/8 tsp salt
35g unsalted butter, cold and cut into cubes
500g to 750g any fruits*, peeled, cored or seeds removed if required and roughly chopped
juice from 1 lemon or orange
20g (2 tbsp) caster or brown sugar, or less or more depending on the sourness of the fruits and also individual taste
1/4 - 1/2 tsp any ground spices like cinnamon, ginger, nutmeg or cardamom
1 tsp vanilla paste or extract
1 tsp finely grated orange or lemon zest
*500-750g is the weight of the fruits after peeled, cored and seeds removed and it is about the peeled and cored weight of 3 to 4 large pears or apples. It can be any fruits that can be poached or cooked like pears, apples, peaches, nectarines, plums, apricot, rhubarb, cherries, strawberries, blueberries and pineapple. Just one type of fruit or many types in any combination! If you are adding dried fruits into these fresh fruits to bake, please must sure that the dried fruits are thoroughly mixed into the lemon or orange juice because the dried fruits without partially hydrated in the citrus juice will dried up further after baking!
To serve:
any creamy yogurt, preferably unsweetened, can be either low fat, regular or Greek
any nuts, raw or roasted like almonds, walnuts, macadamia, cashews and etc
any dried fruits like cranberries, raisins and etc
any fresh fruits especially those that tastes extremely food with yogurt like strawberries, blueberries, raspberries or any berries or kiwi and etc
shredded coconut flakes, optional
any syrup like maple syrup, honey, golden syrup, homemade caramel sauce, easy and no cream recipes are at here.
Preheat oven to 190ºC / 375ºF.
Combine flour, oat, sugar and salt in a large mixing bowl. Add butter and use a fork or your fingertips to mix and rub butter into the flour mixture until it forms coarse crumbs. Set aside but making sure the crumble mixture is still cold.
Toss and combine all of the fruit ingredients in one shallow baking dish with 1 liter / 2 quart capacity. Sprinkle crumble over the fruit ingredients and bake for 30 to 60 mins or until the fruits are tender and the top is golden and crisp. IMPORTANT: Baking time varies depending the types of the fruits that you used and also the sizes of your chopped fruits. Keep checking the fruit while baking and do not bake your fruits until they are too marshy! It is always better to under-bake the fruits a little than over-bake them.
Allow your bake to cool to warm or room temperature or refrigerate if desired. Serve with yogurt and enjoy with any that you like in the above "to serve" list. Enjoy!!!
This is exactly how I made my Salted Caramel Apple Oat Crumble Yogurt.
For the salted caramel:
Make about 1 1/2 cup
200g caster sugar
90g unsalted butter, cold in cubes
120ml (1/2 cup) cream with 35% fat, at room temperature
1/2 tsp vanilla paste
1 tsp salt or fleur de sel
Place sugar in a small saucepan. Using medium heat, cook and stir sugar until the sugar melts and turns golden brown or 375°F/190°C as indicated by a candy thermometer.
Remove the pan from the heat and whisk in the butter. Be careful as it will bubble up and mixture is very hot!
When the butter is all melted, gradually add in the cream and stir to combine. Be careful as the sudden change of temperature and the water content will cause the caramel to split.
Stir in vanilla paste and fleur de sel or salt. Set aside to allow caramel to cool completely at room temperature. Store caramel in the fridge for up to 2-3 months.
For the crumble:
75g (1/2 cup) all purpose flour
20g old-fashioned rolled oats, not instant
50g (1/4 cup) caster sugar
1/8 tsp salt
50g unsalted butter, cold and cut into cubes
For the fruit:
4 large Pink Lady apples, 750g after peeled, cored and roughly chopped into 3 cm pieces
juice from 1 lemon
20g (2 tbsp) caster sugar
1 tsp vanilla paste
1 tsp finely grated lemon zest
To serve:
unsweetened Greek yogurt, can be either low fat or regular
homemade salted caramel, see above
Combine flour, oat, sugar and salt in a large mixing bowl. Add butter and use a fork or your fingertips to mix and rub butter into the flour mixture until it forms coarse crumbs. Set aside but making sure the crumble mixture is still cold.
Combine apples, lemon juice, sugar, vanilla and lemon zest in one shallow baking dish with 1 liter / 2 quart capacity. Sprinkle the crumble over the filling and bake for 40 mins or until the apples are tender and the top is golden and crisp. Do not over-bake apples until they are too marshy.
Allow crumble to cool to warm or room temperature or refrigerate if desired. Serve with yogurt and caramel. Enjoy!!!
Happy Baking
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