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Have you felt that crisp morning air yet? Perhaps it’s just wishful thinking on my end, but I do believe I’ve felt a hint of fall in the air in the mornings on the way to school each day. Of course, it’s quickly swallowed up by that glamorous Alabama humidity that likes to linger around until mid-October, but I’ll take any glimpse of fall weather I can get!
To be honest, I actually draw a little culinary inspiration from these transitional months when the weather doesn’t know if it wants to be summer or fall. I certainly don’t want to wish the summer away, because I love all of the fresh fruits and veggies that are in season, but I also love all of the seasonal produce that becomes more popular during the cooler months, too. So if the weather wants to be both summer and fall, then I suppose that means I get to have the best of both worlds when it comes to my morning breakfast!
Most weekdays for breakfast I’m looking for something simple and quick that I can grab and go and eat while I’m on the go. I love to keep my refrigerator stocked with Dannon® Light & Fit Greek Nonfat Yogurt to give me a good boost of protein while being easy on the calories (12g of protein and 80 calories per 5.3oz cup). When the weekend rolls around, though, I love to turn things up just a little bit and serve my family breakfast with a touch of scrumptious sophistication.
During my last grocery shopping trip to Publix, I swung by the dairy section and picked up a package of both Greek Strawberry and Greek Strawberry Cheesecake Dannon Light & Fit Greek Nonfat Yogurt varieties. They are rich and creamy and have a variety of flavors. While I was there, I also grabbed a bag of red delicious apples, a package of fresh strawberries, and a box of one of my favorite breakfast cereals ever – Kellogg’s® Special K® Red Berries Cereal. 
I love to indulge in Dannon Light & Fit Greek Nonfat Yogurt because of it’s rich and creamy taste, and with 35% fewer calories than average Greek yogurt: (Light & Fit: 80 calories, 0g fat. Average Greek yogurt: 130 calories, 2.5g fat per 5.3 oz) it’s certainly something I can feel great about eating! In addition to eating it plain, I love to spring on any opportunity I get to incorporate it into a dish. When I was planning out my weekend breakfast menu, I knew it was going to have a special role in making it extra tasty!
As I mentioned earlier, I love combining seasonal fruits any chance that I get. Apples always make me think of the fall, while strawberries make me think of summer. One of my favorite things to eat for breakfast in the fall is baked cinnamon apples, so naturally I was curious about what would happen when I combined the two fruits together!
I simply chopped a few apples and stewed them along with a few strawberries in a butter, cinnamon and brown sugar sauce. I hollowed out a few apples, filled them with the stewed apple mixture, topped them with a dreamy crumble using the Kellogg’s® Special K® Red Berries Cereal, and baked until all of those brown sugar and cinnamon juices were overflowing. I then topped the apples with a heaping spoonful of Dannon Light & Fit Greek Nonfat Yogurt and a drizzle of caramel and dug in!
Here’s a free printable copy of the recipe if you’d like to give it a try!
Strawberry Crumble Baked Cinnamon Apples
Ingredients
Filling
- 8 apples
- 5-7 strawberries stems removed and sliced
- 4 Tbs butter
- 1/2 c brown sugar
- 1/2 tsp cinnamon
Crumble Topping
- 1/4 c all purpose flour
- 1/4 c brown sugar
- 1/2 tsp cinnamon
- 2 Tbs cold butter cut into chunks
- 1/2 cup Kellogg's Special K Red Berries Cereal - crushed
- Dannon® Light & Fit Greek Nonfat Yogurt and caramel sauce for topping
Instructions
- Preheat oven to 400 F
- In a small bowl, combine all crumble topping ingredients using your hands to form a nice crumbly mixture
- Peel and slice 4 apples, chopping the slices into smaller pieces
- Place chopped apples and sliced strawberries in a medium sauce pan and simmer over medium heat with 4 Tbs butter, 1/2 c brown sugar and 1/2 tsp cinnamon until apples are tender.
- Using a serrated knife, remove the tops off of the remaining 4 apples and scoop out the core and hollow out the insides using a spoon. Discard the cores
- Fill hollowed apples with apple and strawberry mixture and top each apple with a spoonful of crumble mixture
- Bake for 15 minutes
- (Note: If apple will not stand on their own when stuffed, insert a toothpick into the base of the apples to help it balance and stand)
- Remove from the oven and top with a heaping spoonful of Dannon® Light & Fit Greek Nonfat Yogurt and caramel sauce for garnish
- Enjoy!
Notes
Tried this recipe?
Tag me on Instagram: @SouthernMadeSimple or use the hashtag #SouthernMadeSimple and share your love of southern cuisine!
Typically when I make baked apples, I love to add a scoop of vanilla ice cream on top. Swapping out the ice cream with Dannon® Light & Fit Greek Nonfat Yogurt is a simple swap to make this dish a little bit lighter on the calories, but still perfectly delicious with a creamy and smooth topping!
Coupon Alert:
For a limited time at Publix, you can Save $1.00 on any ONE (1) Dannon® Light & Fit Greek Nonfat Yogurt 4-packs. Coupon offer available until 10/14, offer expires 10/30.
Looking for more recipe inspiration to start your breakfast off on the right track? Click here for more ideas using Dannon Light & Fit Nonfat Greek Yogurt and see all the delicious ways you can take your breakfast to the next level!
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