Nutty Caramel Grapefruit Crisp Recipe

Nutty Caramel Grapefruit Crisp Recipe Image

Quick Recipe Facts

Best with Sunkist® Grapefruit
 
Serves:
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More Information

Playing off a traditional fruit crisp concept, this breakfast dish features grapefruit segments topped with a mixture of old-fashioned oats, pecans, and brown sugar. Nutty Caramel Grapefruit Crisp is great topped off with a generous dollop of yogurt for a satisfying, nutrient-rich breakfast.

Ingredients:

  • 4 Sunkist® grapefruit, cut into “supremes” (see instructions below)
  • 1/2 cup packed light brown sugar
  • 2 Tbsp. all-purpose flour
  • 1 cup old-fashioned oatmeal
  • 1/4 cup pecans, chopped
  • 1/4 cup packed brown sugar
  • 1 Tbsp. unsalted butter
  • 2 Tbsp. canola oil
  • 1/2 tsp. cinnamon
  • 1 cup low-fat vanilla or plain yogurt

Instructions: (Makes 4 servings)

  • Preheat oven to 350° F.
  • A grapefruit “supreme” is a segment of grapefruit without any skin attached. To make grapefruit “supremes”, start by peeling the grapefruit, making sure you cut off all the pith (e.g., the white flesh under the peel) as well as the skin that separates the fruit from the pith. Then, cut out the fruit from each segment, leaving behind the skin that separates the segments. Cut the grapefruit over a bowl so you can capture all the juice. Once you have cut out all the segments, you can squeeze the remaining fruit to extract as much juice as possible.
  • Place grapefruit juice, 1/2 cup brown sugar, and flour in a glass 8”x8”x2” baking dish. Use a fork to combine these ingredients, and then add the grapefruit “supremes” in an even layer. Set aside.
  • In a medium mixing bowl combine oats, pecans, 1/4 cup brown sugar, butter, canola oil, and cinnamon. Sprinkle oat mixture on top of grapefruit, and bake for 30 minutes until the crumb topping is browned and the caramelized grapefruit juice bubbles up the sides of the dish.
  • Serve warm or room temperature with yogurt.

Nutrition Information (per serving):

Serving Size, 1 serving; Calories, 425; Total Fat, 17 g; Saturated Fat, 3.5 g; % Calories from Fat, 36%; % Calories from Saturated Fat, 7%; Cholesterol, 11 mg; Carbohydrate, 65 g; Dietary Fiber, 5 g; Sodium, 49 mg; Protein, 8 g