Breakfast Fruit Crisp with Vanilla Yogurt

This warm, comforting breakfast pairs naturally sweet strawberries with a crisp oat-and-whole-wheat topping and a creamy reduced-sugar vanilla yogurt. Designed with less added sugar and more whole grains, each serving offers 6 grams of protein, 5.5 grams of fiber, and ½ cup of fruit, meeting meal pattern requirements for a balanced start to the school day. Easy to batch prep and bake fresh, this low-sugar version delivers student appeal with familiar flavors and smart nutrition.

Check out the Standardized Recipe Card and Step-by-Step Guide for more information including additional portion yields.

Instructions

1. Day before service, thaw strawberries overnight. Do not drain.
2. Preheat convection oven to 350°F.
3. Spray 2” full-size steam table pans with pan release. One pan holds 18 servings.
4. Make strawberry filling. Add 5 lb strawberries with juice to each prepared pan. Sprinkle ½ cup cornstarch, ½ cup brown sugar, and 1 tbsp vanilla extract over each pan and toss to combine.
5. Make crisp topping. Melt butter and add to a large bow. Add flour, oats, and brown sugar to butter. Mix well until butter combines with ingredients.
6. Sprinkle 1 qt (1 lb 12 oz) topping evenly over each pan.
7. Bake for 35-40 minutes or until golden brown. Strawberry juice should thicken and bubble around the edges and center. Internal temperature will be at least 175°F.
8. Using a #6 disher, serve ⅔ cup crisp with a #16 disher of yogurt. Hold and serve at 135°F or higher.