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Stovetop Summer Fruit Crisp

Photo: Jennifer Causey; Styling: Claire Spollen


Serves 6 (serving size: 1/2 cup fruit, 2 tablespoons granola, and 1/4 cup frozen yogurt)

Traditional? No. Delicious? Oh, yes. This quick-fix take hits all the highlights of a classic berry crisp--syrupy-sweet fruit, crisp topping, and cool cream--in a fraction of the time.


  • 2 teaspoons unsalted butter
  • 1 pound quartered strawberries
  • 1 1/2 cups raspberries, divided
  • 1 1/2 cups blackberries, divided
  • 1 tablespoon packed brown sugar
  • 1/2 teaspoon vanilla extract
  • 3/4 cup low-fat granola
  • 1 1/2 cups vanilla frozen yogurt

Nutrition Information

  • calories 174
  • fat 4.1 g
  • satfat 1.7 g
  • monofat 0.4 g
  • polyfat 0.4 g
  • protein 3 g
  • carbohydrate 33 g
  • fiber 6 g
  • cholesterol 8 mg
  • iron 1 mg
  • sodium 50 mg
  • calcium 88 mg

How to Make It

  1. Melt butter in a large skillet over medium-high heat. Add strawberries, 3/4 cup raspberries, 3/4 cup blackberries, sugar, and vanilla to pan. Cook 4 minutes or until fruit starts to soften. Stir in remaining berries, and cook 1 minute. Divide berry mixture evenly among 6 bowls. Top evenly with granola and frozen yogurt.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit