Ingredients:
Juice and zest of 1/2 lemon (1 1/2 tablespoons juice)
1 1/2 teaspoons pure vanilla extract
2 tablespoons date syrup, divided
1 1/2 teaspoons ground cinnamon, divided
1/2 teaspoon sea salt, divided
3 large Gala or Fuji apples (or apple mixture), cored, and cut into 1/4-inch-thick slices
2/3 cup old-fashioned oats
3 tablespoons chopped pecans
2 cups 0% fat plain unsweetened Greek yogurt, room temperature*
1. Preheat the oven to 350°F.
2. Stir together the lemon juice, vanilla, 1 tablespoon of date syrup, 1 teaspoon of
cinnamon, and 1/4 teaspoon of salt in a large bowl. Add apple slices, toss to coat, and
arrange in an overlapping manner in a large (10-inch) cast iron skillet or similar-sized
baking dish. Drizzle with any remaining lemony sauce from the bowl.
3. Stir together the oats, pecans, and remaining 1 tablespoon date syrup, 1/2 teaspoon
cinnamon, and 1/4 teaspoon salt in a small bowl. Sprinkle evenly over the apples.
4. Cover the skillet with foil and bake until apples are softened, about 30 minutes.
Remove foil and bake until streusel topping is slightly crisped, about 10 minutes more.
5. Generously dollop with yogurt (or scoop out and serve on top of yogurt in bowls),
sprinkle with the lemon zest, and serve while warm. (Hint: For a warmer flavor, sprinkle
with cinnamon or pumpkin pie spice instead of lemon zest.)
*To serve with 0% fat vanilla Greek yogurt, stir together 2 cups plain unsweetened Greek
yogurt, 2-3 packets monk fruit sweetener of natural sweetener of choice, to taste, and 3/4
teaspoon pure vanilla extract.
Serves: 4
Protein: 12.5g
Calories: 250