Traditional recipes

Autumn Fruit with Spiced Yogurt Topping

Autumn Fruit with Spiced Yogurt Topping

This is a delicious way to enjoy autumn's freshest fruit -- with a spiced yogurt sauce that has hints of pie.MORE+LESS-

Updated September 18, 2017

4

cups chopped fruit (such as apples, pears, pomegranate arils,etc)

1

container (6 oz) Yoplait® Thick & Creamy Yogurt Vanilla

1/8

teaspoon ground nutmeg

1/8

teaspoon ground cloves

1/4

teaspoon ground cinnamon

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  • 1

    Place 1 cup of fruit in each of four bowls.

  • 2

    Stir together the yogurt, nutmeg, cloves and cinnamon until well blended.

  • 3

    Divide the yogurt mixture equally among the four bowls of fruit.

No nutrition information available for this recipe

More About This Recipe

  • Who says autumn food can't be as fresh as summer's? Try the fruits of fall swaddled in fresh spiced yogurt for a special kinda wonderful!What’s your favorite fall fruit? Apples, pears and pomegranates rank pretty high for me. So do cranberries (dried or cooked) and grapes. Our fridge and counters are often piled high with these sweet gems of autumn.But sometimes, you don’t want to just eat an apple -- you want to savor it in a new and exciting way. A way that draws on those comfort foods you love with a whole new twist.Enter Autumn Fruit with Spiced Yogurt Topping. It’s raw autumn fruits (you can choose which ones!), chopped up and topped with a spiced vanilla yogurt.The yogurt topping is kicked up with a blend of spices also sometimes found in apple pie … can you say heaven? Cloves, nutmeg and cinnamon combine to make the yogurt into this spectacular creamy topping. It’s perfect on tart Granny Smith apples but also delicious with sweet tender pears or a mix of whatever autumn fruits you want.And hey, it’s just fruit and spiced yogurt – that could be breakfast, lunch or dessert -- or even a wonderful, fresh Thanksgiving side dish. Nothing like a super versatile sweet dish, right?
  • Yoplait is a registered trademark of YOPLAIT MARQUES (France) used under license.

Spiced Pear Muffins

Published: Jul 31, 2020 · Modified: Oct 13, 2020 by A Baking Journey · This post may contain affiliate links.

These easy Spiced Pear Muffins make a delicious Fall and Winter sweet treat to enjoy for breakfast, afternoon tea or dessert. Ready in 35 minutes only, the spiced muffins are packed with fresh pear chunks and finished with a cinnamon sugar topping.


Autumn Spiced Granola

This spiced granola makes the perfect warming autumn cereal or is great for adding a crunchy topping to yoghurt and smoothie bowls. You could also mix through dried fruit or chocolate chips once cooled. For an extra twist, see the below serving suggestion for granola with pears and yoghurt.

Recipe: Autumn spiced granola

Ingredients:

Toss all ingredients together in a large bowl, stirring to mix well. Spoon onto a large lined baking sheet in an even layer. Bake for approx 30-40 minutes at a low/medium heat, keeping an eye that it doesn’t burn – you want to remove it from the oven just as it starts to go golden.

Allow to cool completely before storing in an airtight container.

Serving suggestion: Granola with Pears and Yoghurt

This is a great quick breakfast or feel free to add more sweetness if serving for dessert. I’ve used pears here for an autumnal vibe, but stewed apple or berries would also be wonderful.

1 large pear – sliced
½ tsp cinnamon
1 tsp coconut oil
½ cup granola (recipe above)
1 cup yoghurt (I used coconut)

Pan fry the pear with a little oil and the cinnamon. Once cooked, layer up in two serving glasses/bowls with layers of granola and yogurt over the top.


Autumn is for Apples | Apples & Kombucha Recipes

Apples are, to say the least, a ubiquitous food thanks to year-round availability in our seasonless supermarkets. But now is the time to really get excited about eating apples again. Apples are delicious (with perhaps the exception of Red Delicious apples–why do you lie, Red Delicious?), crisp, and juicy, the fruit of a whole summer of sun.

Humans love apples so much that there are over 7,500 varieties of apples grown around the world, many of them bearing oddly beautiful names including Pixie Crunch, Hubbardston Nonesuch, and Foxwhelp. Part of the reason there are so many apple varieties owes to the way apples reproduce. In scientific terms, apples possess a characteristic known as extreme heterozygosity, which means that if you plant an apple seed, it will probably bear no resemblance to its parent tree. In fact, most “wild” apples are not very palatable, either being inedibly sour or astringent. But in the process of breeding and experimentation, mankind has come up with quite a few delicious varieties to choose from.

Here in the Pacific Northwest, we are surrounded by an embarassment of apple riches, which is one reason why Brew Dr. Spiced Apple Kombucha is in our kombucha line-up. Another reason is that kombucha and apple (and all those warm spices that go so well with apples, like cinnamon, nutmeg, and cloves) pair so well. Kombucha’s light effervescence and tang are a lovely accompaniment to the delicate, floral flavors in apples.

Considering how natural these flavors are together, it only makes sense to use kombucha in your favorite apple recipes throughout fall and winter. Now is the time to take advantage of apple season. Stock up on heirloom varieties being grown at local orchards, or just drop by the local food co-op and snag a few different kinds to sample and experiment with. While you’re out, you might as well grab some bottles of Brew Dr. Spiced Apple Kombucha to go along with your apple harvest.

For starters, try a take on mulled cider. Combine fresh apple cider with spiced apple kombucha in a saucepan (or, for a party, try making it in a slow cooker). Then add plenty of whole spices and flavorings, such as cinnamon sticks, allspice, cloves, cardamom, star anise, rounds of fresh ginger root, orange and lemon slices, and a halved vanilla bean. If any extra sweetness is needed, try a splash of maple syrup. To take things to the next level, add some spiced rum or whiskey.

Spice up your grain bowl scenario by cooking quinoa in a mixture of water and spiced apple kombucha. Add texture and flavor with toasted walnuts, a sweet-sour punch with dried cranberries, and crunchy apple goodness with chopped apples. From there you can make it a base for a heartier meal by topping with baked chicken or tofu or take it in a sweet, breakfasty direction by simmering the quinoa further with a little coconut milk for a creamy morning treat.

Finally, make kombucha a part of dessert by using it to bake apples. Core apples and place them in a baking dish. Pour about ¼ cup kombucha into the dish and fill the apples with anything you like–dried fruit and toasted nuts, a little butter, some brown sugar, and maybe some spices. Cover the apples with foil or a lid and bake until tender, about 30 to 45 minutes at 375℉. Serve with a little vanilla ice cream or frozen yogurt, and drizzle the syrupy kombucha juices at the bottom of the pan over the ice cream. Not bad, eh?

Apples might be a commonplace food that we often take for granted, but the rich, warming flavors of spiced apple kombucha and fresh, crisp apples will reawaken an appreciation for this beautiful autumn fruit and give you all kinds of new reasons to love kombucha.


Step by step tutorial

This is such a simple recipe, but full of WOW flavor. Follow these photo steps, then scroll down to the recipe card for the full ingredients list and method.

Add the sugar, water, lemon juice and cinnamon stick to a pot. If using cloves, add them too.

Place over a medium heat and simmer until the sugar dissolves.

Peel, core and quarter the pears, then add them to the pot.

Simmer for 10 minutes or until soft. Enjoy!


Fruity Fall Desserts

Helen Rosner

When the air turns crisp and the holidays edge ever closer, then it’s time to put away the bathing suits and pull out the pie plates.

While some might say the turn of the fall season is to say goodbye to sweet ripe fruit, we say: ARE YOU KIDDING!? Sure, it’ll be another year before we get a prime strawberry or peach, but with fall comes pears, and apples, and persimmons, and quince, and figs, and the list goes on. Here, these luscious autumn fruits are coaxed into beautiful pies, tarts, cakes, and crumbles—even ice cream (ice cream doesn’t end with summer either!).

So get baking—after all, Thanksgiving is right around the corner and you have plenty pumpkin desserts to try out before the big day.

Salted Caramel Apple Pie

Salted Caramel Apple Pie

Pear Tarte Tatin

This tart is traditionally made with apples, but firm-fleshed pears make a delicate and delicious alternative. Get the recipe for Pear Tarte Tatin »

Pumpkin Spice Cake with Mascarpone

Hungarian Plum Cake (Szilvás Pite)

Yogurt adds a slight tartness to this cake from home cook Mária Keresztes Kovács. While any stone-fruit may be substituted, plums—especially Italian plums—are in season well into autumn.

Fig Ice Cream

Ripe black mission figs, sweet brown sugar, and just a hint of cinnamon combine beautifully in this swirled ice cream, as lovely to look at as it is to eat.

Pear and Ginger Pie with Streusel Topping

Fresh ginger gives the filling of this pear pie a warming kick of spice, balanced by the buttery crumble of sweet streusel.

Persimmon Pudding

Eva Powell, a former elementary-school librarian in Mitchell, Indiana, has won the town’s pudding contest five times with her recipe for persimmon pudding with a crispy, cake-like crust.

Lebanese Date Shortbread (Ma’amoul)

These Lebanese shortbread cookies feature a buttery pastry scented with rose and orange blossom waters wrapped around a cinnamon and nutmeg–spiced date filling.

Nelson Pear Pie

A pie filled with fresh pears, drizzled with cream, and sprinkled with sugar and flour makes an incredibly simple, elegant dessert.

Debesmanna (Cranberry Mousse)

Farina undergoes an unexpected transformation from hot cereal to airy pudding in this tart-sweet Latvian dessert, which is typically served with milk poured on top.

Roasted Dates with Sherry and Spices

Sweet dates are roasted in a cinnamon-spiced sherry syrup.

Caramel-Apple Pie

A cinnamon-spiced sauce of butter and melted caramel candies poured over apples makes a wonderfully sweet, gooey pie filling.

Apple Pie Ice Cream Pie

Apple Pie Ice Cream Pie

Spice Applesauce Cake

Applesauce adds moisture and sweet apple flavor in a lovely cinnamon-spiced, autumnal cake.

Apple-Rosemary Lattice Pie

A rosemary-laced cornmeal crust adds a fragrant, savory dimension to classic apple pie. Get the recipe for Apple-Rosemary Lattice Pie »

Plum Tart

The recipe for this quick and easy tart comes from the fifth edition of Joy of Cooking (Bobbs-Merrill, 1963), and features crushed amaretti cookies, walnuts, and brandy-soaked raisins.

Caramel Apples with Nuts

What could be better than gooey, delicious caramel-coated apples? Gooey, delicious caramel-coated apples with nuts.

Plum Pie

Grape jelly intensifies the flavor of ripe plums in this sweet-tart summer pie from Drummond Ranch pie contestant Tracy Harris.

Torta di Sant’Antonio (Sant’Antonio Apple Tart)

Cooks in the Italian Alpine village of Oulx flavor this tart with red wine and cinnamon to honor the town’s patron saint, Sant’Antonio. Get the recipe for Torta di Sant’Antonio (Sant’Antonio Apple Tart) »

Spiced Persimmon Frozen Yogurt

Classic frozen yogurt gets a boost from floral persimmon and toasted spices.

Cranberry Chiffon Pie

Fresh or frozen cranberries make the base for this tart custard pie.

Nanny’s Rosh Hashanah Apple Cake

With a streusel topping and pie-like dough, this Rosh Hashanah apple dessert is half cake, half pie. Get the recipe for Nanny’s Rosh Hashanah Apple Cake »

Concord Grape Pie

This recipe comes from the so-called Grape Pie Queen of Naples, New York, Irene Bouchard. She started baking these sweet pies in the early 󈨊’s.

Apple and Cranberry Upside-Down Cakes

If you find yourself with a surplus of fresh cranberries, these elegant cakes are the perfect solution. They can be cooked in individual miniature pans, or in a single skillet for convenience. Get the recipe for Apple and Cranberry Upside-Down Cakes »

Shortbread and Prune Jam Layer Cake (Vínarterta)

This special-occasion cake features layers of cardamom-scented shortbread baked until golden and lightly crisp, sandwiching homemade prune filling under a thin coffee glaze.

Pumpkin, Pecan, and Gingersnap Ice Cream

Layered with gingersnap cookies and pecans, this refreshing ice cream has all the spicy sweet flavors of pumpkin pie.

Classic Apple Pie

Simple and delicious, this recipe brings out the sweet flavor of the apples. Three days before the feast, start prepping by making the pie dough for both pies, the cranberry sauce, and the mashed potatoes. Bring your bird home at least two days before Thanksgiving so you have ample time to presalt, a simple step that keeps the turkey juicy and intensifies its natural flavors. Get the recipe for Classic Apple Pie »

Port Wine Poached Pears

Poaching Bosc pears in port wine turns them a beautiful, vibrant red. Get the recipe for Port Wine Poached Pears »

Plum Strudel

This satisfying pastry layers plum preserves and walnuts for a gooey, crumbly cake.

Vanilla-Scented Quince and Pear Pie

This sweet, tart fruit pie is a beautiful showcase for the flavors of fall and winter. It’s great on a holiday table, and is at its best when served alongside a plate of cheese: the rich quince flavor balances beautifully with a wedge of funky, crumbly blue beside it on the plate.

Spiced Fig Apple Crisp Recipe

An apple crisp recipe is the kind of easy weeknight bake that stars fruit for dessert. Raid your pantry and make this tonight.

Fruits Keep with the Seasons

This recipe works best with drier, firmer fruit, such as apples, pears, and plums. So, this apple crisp recipe is quite flexible with the seasons and you can easily swap in fruit that’s available. Stone fruits in the summer can also include nectarines and peaches (especially great with ginger). In the autumn, pears can swap in in a pinch. In late summer or whenever apples are on-hand, we like Pink Lady, Granny Smith, or Fuji here. Use what you have.

Apples + Figs

There’s something about matching up apples with figs, especially if you use the varieties mentioned above. The slight tanginess of the apples draw out the sweetness of the figs. They’re complementary fruits, featured in other recipes on our site like Apple Turnovers for breakfast, or for dessert, including apples baked with cider and stuffed with figs, red wine baked apple halves with figs, or brown butter baked apple slices with figs. We even have a sweet savory condiment perfect for serving alongside pork or chicken in fig and apple relish with almonds and cumin.

Fig Types that Best Pair with Apples

Both our Orchard Choice and Sun-Maid Golden and Mission Dried Figs pair well with apples. Each dried fig variety lends something different. For the apple crisp recipe below, use what you have, but we tend to think that the golden dried figs really sparkle with the ginger. Dried Mission Figs will offer a deeper sweetness. We tend to think of them as being the red wine equivalent to golden dried figs / white wine equivalent.

Go Nuts

Feel free to substitute other nuts, such as pecans or walnuts, for the almonds. Or, if you’re avoiding nuts for dietary reasons or from food allergies, you could try substituting in slightly toasted pepitas, also called pumpkin seeds for a bit of crunch in the apple crisp recipe.

A La Mode or Not

A scoop of vanilla ice cream or dollop of whipped cream on top makes the apple crisp extra special, but isn’t altogether necessary. You could just as easily scoop on some yogurt—plain yogurt (or even creme fraiche) offers a tangy note to pair with the baked fruit or for something sweeter, try vanilla yogurt.


Compote fruit options

I’ve used a few of my favorites in these photos (I made separate batches of strawberry, blueberry and peach compote). Here’s a more extensive list of fruit you can use to make compote:

  • Strawberries
  • Peaches
  • Blueberries
  • Raspberries
  • Blackberries (keep mind there will be seeds in the finished product)
  • Cherries
  • Pears
  • Apples (technically applesauce)
  • Cranberries (here’s my cranberry sauce recipe)
  • Or any combination of the above, like a frozen berry blend

Recipe: Spiced Carrot & Apple Porridge

I have written many times before about my one simple mantra for healthy eating – and at this time of year, with the dark late afternoons, falling leaves, dampness and general coldness it is really easy to comfort eat and forget about the basics.

My usual breakfast is a vegetable packed green smoothie, which gets me well on my way to my 5-a-day, for extra bulk I often add a heaped spoon of porridge oats, and come the winter I exchange my smoothie for porridge.

An added benefit of oats is that they contain soluble fibre in the form of beta glucan, in their diets which has been linked to lowering cholesterol. Quaker Oats are running a #FeelingFibrant campaign aiming to get people creative in the kitchen by boosting their fibre intake and creating some oat based recipes. Fibre is an important part of your diet, generally intakes are low in the UK, a good way to reach the 30g of fibre recommended by SACN is to eat a portion of oats every day.

Guidelines from the US also recommend that we eat more wholegrains, aiming for 3 x 16g portions. Quaker oats are 100% wholegrain and a good source of fibre, as well as being delicious and adaptable.

Quaker Oat So Simple was a staple in the days that I had an office job, I kept a box in my desk and could quickly make porridge in the work microwave, simply pour the oats into a microwaveable bowl, use the sachet to measure the milk, mix, cook for two minutes and bingo! Breakfast is served.

Nowadays I make my breakfast at home, and porridge can have endless variations. In a carrot cake inspired twist, I’ve added grated carrot and apple to the oats, as well as some comforting warming spices, then cooked in the microwave for two minutes. Oat So Simple indeed!

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9 Fruity Desserts That Are So F*cking Good We Forgot They Were Healthy

Like the eternal Rick Astley, fruit isn’t gonna give you up or let you down, but it is likely to dessert you. (And yes, you did just get RickRolled in 2020. It’s about time that tune started circulating again. Zero apologies.)

While we agree that fruit is incredibly tasty and can make an excellent dessert, we also believe that certain things are better together. Take baked apple slices and vanilla ice cream. Or fresh berries with a drizzle of honey.

In short: A chopped apple is awesome, but it won’t cut it while you’re still thinking about the possibility of chocolate cake. These recipes, however, just might add a little somethin’ somethin’.

They feel decadent but don’t completely abandon the fruit flavor. Or tell a lie. Or hurt you.

1. Grilled peaches with vanilla maple mascarpone

Well, isn’t this recipe just peachy? Coat said peaches in melted butter (or coconut oil) and grill (or roast) those bad boys until they’re perfectly soft and extra juicy.

While the fruit cools, mix the mascarpone, maple syrup, vanilla extract, and lime juice, giving them just enough of a stir to blend the ingredients (but not so much that the cream starts to thin).

For a final touch and a little pizzazz, sprinkle cinnamon on the cream before serving.

Here are some more recipes for you to try — yes, peach and every one of you.

2. Kiwi sorbet

This is not, as you would suspect, random ice cream imported from New Zealand. All wrong.

You’ve likely heard about ice cream’s one-ingredient wonder: frozen banana. But did you know frozen kiwi slices do the trick too?

We love the palate-cleansing tartness from added lime juice. Plus, this sorbet takes only minutes to make (once you’ve frozen the kiwi, of course). For a creamier version, add a few slices of frozen banana. For a tropical spin, add frozen mango or pineapple.

We pit frozen yogurt and sorbet against each other in a fight to the death. Yes, it gets sticky.

3. Creamy fruit salad with homemade vanilla dressing

Fruit salad is delicious, but sometimes we want something sweeter. This recipe provides the perfect sugary antidote: vanilla dressing.

Made with milk, granulated sugar, vanilla extract, and lemon zest, the dressing is reminiscent of vanilla pudding but without all those unpronounceable ingredients.

Add whatever fruits you fancy. Sweet fruits like berries work particularly well (blueberries doubly so). Be sure to dress the salad right before serving to avoid soggy salad syndrome.

4. Chai poached pears with cinnamon whipped cream

Poaching may sound fancy, but it’s actually incredibly easy. So easy, in fact, that all you have to do is wait while the pears simmer. Fancy without the effort. Sounds good to us.

We love the light flavor that poaching the pears in the chai tea gives the fruit, which also happens to pair perfectly with the cinnamon whipped cream.

Pro tip: Save some of the poaching liquid, which thickens as it cools, to pour into your serving dish or over the poached pears.

Poaching is a great way to hem in nutrients — here are some other cooking methods that help you hang on to the good stuff in fruit and other wonders.

5. Honey and lime grilled pineapple

Want a taste of the tropics without even venturing outside? (OK, if you’re using a grill, you may have to go outside. For a little bit. But no passports required, we promise.)

These lime-spiced pineapple spears (no relation to Britney) are just the right amount of tart, sweet, juicy, and indulgent. You can sweeten this up with honey (no relation to Jessica Alba) and jazz it up further with toasted coconut flakes and coconut ice cream (or sorbet).

This is a great dessert to top off a barbecue or to bring some heat when the temperatures start dropping throughout fall and winter — you can just use a grill pan on the stove if it’s nippy outside.

One thing’s for sure: Grillin’ ain’t just for burgers. We rounded up some other foods you can grill, some of which you may not expect.

6. Chocolate-dipped frozen banana bites

Share on Pinterest Photo: The Missing Lokness

Frozen banana ice pops are great, but do you ever find yourself with serious brain freeze? (It happens to the best of us.) These frozen banana bites are the perfect way to maximize chocolate and minimize the pain that can come from eating too much chill.

Make them your own by adding a dollop of nut butter under the chocolate layer, melting white or dark chocolate in place of the milk chocolate, or coating them with nuts, sprinkles, or any other topping you have on hand.

(That’s nut butter, not necessarily peanut butter — good as PB undoubtedly is, there are other options out there.)

7. Watermelon fries with coconut lime dip

Did someone say fruit fries?! What’s next, potato bananas? (No, these are actually good. Although… we are now somewhat intrigued by the concept of potato bananas.)

This particular recipe doesn’t actually include any frying (oh, man), but it does mean you get to dip like there’s no tomorrow — into liquid coconut-lime loveliness, no less.

Thinly sliced watermelon is coated with a Mexican seasoning (simple as that) and paired with a foolproof dip made with coconut yogurt, lime, and coconut sugar (though you can opt out of the sweetener).

Now, if only we could figure out how to keep watermelon in season year-round, we’d be happy forever. Here are the fruits and veggies that will get you through fall and winter.

8. Autumn fruit salad with Greek yogurt dressing

Craving apple pie, but it’s not even 8 a.m. yet? We say don’t deny yourself. But do try something a little healthier, like this apple, pear, and grape salad with pecans and a cinnamon yogurt sauce.

(It’s a pie without the crust, but if you tap your heels together three times and exclaim “There’s no pie like yum,” it’s still a pie.)

The salad is served cold, but we say give it a quick boost in a saucepan or pop in the microwave for an enhanced cinnamon flavor and that extra warming (read: comforting) eating experience.

9. Dark chocolate blueberry mac nut clusters

Share on Pinterest Photo: Fun Without FODMAPS

Why stick to frozen bites when you can enjoy entire clusters?

This recipe keeps things simple with four ingredients and a measly four steps. (And it takes just 20 minutes from start to finish. That’s pretty far from a clusterf*ck.)

Feel free to use whatever berries you like best — blueberries, raspberries, strawberries — and mix ’em with your nuts of choice.

Perfect for that late-night sweet tooth or even a midday snack, this dessert won’t lead to a sugar crash. Plus, for people on a low-FODMAP eating plan, it’s FODMAP-free snacking.