Prep 10 mins
Cook 10 mins
This delicious, tangy fruit topping goes with almost any fruit. Try it with chilled fresh apricots, sliced bananas with red cherries, etc. From Best of Scandinavian Cooking. I haven't tried this yet so the cooking time for the crumbs is an estimate. If you get to this before I do, let me know how long it took to brown.
- 118.29 ml pumpernickel bread, crumbs (fine soft crumbs) or 118.29 ml rye breadcrumbs (fine soft crumbs)
- 14.79 ml butter
- 29.58 ml raw sugar (or more) or 29.58 ml brown sugar (or more)
- 236.59 ml plain yogurt or 236.59 ml sour cream, chilled
- 4 apricots, chilled (or other fruit) or 4 bananas (or other fruit) or 946.36 ml red cherries (or other fruit)
- Slowly saute bread crumbs in butter until toasted and very crisp, stirring frequently.
- Allow crumbs to cool and drain on paper towel.
- Mix with sugar to sweeten.
- Whip chilled yogurt until smooth, turn into serving bowl and sprinkle with crumb mixture.
- Spoon over chilled fruits.
Easy and delicious !! I used wholemeal crumbs that were in my freezer from a leftover loaf, raw sugar plus a pinch of cinnamon. The crumbs then went over diced cooked apples and plain unsweetened yogurt - yum !! Made for ZWT 9.
Although I usually try to follow recipe & not change things very much, that was probably not the case when I made yours! I already had enough dried bread crumbs onhand, but they were coarse & from a loaf of whole grain bread ~ I simply melted the butter & added it to the bread crumbs, then spread them out on some paper towel for 15-20 minutes, then went from there with the sugar! I also used a fat-free vanilla yogurt, & after finishing this crumb topping, it all went over a couple of bowls of freshly pitted cherries! All that just to tell you that we thoroughly enjoyed your recipe, & I'll be keeping a copy of it around to make again in the future! Thanks for sharing it! [Made & reviewed as a recipenap in the Vegetarian/Vegan Recipe Swap 24]