desserts mediterranean

Baked Fruit with Yogurt and Honey Recipe

Warm baked fruit with plain Greek yogurt, honey, toasted nuts, and lemon zest for a simple Mediterranean dessert or breakfast.

Vegetarian Gluten-Free
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Prep 10 min
Cook 25 min
Total 35 min
Servings 4
Difficulty Easy

Ingredients

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Instructions

  1. Preheat the oven to 375 F (190 C).

  2. Halve the pears or apples and remove the cores. If using stone fruit, halve it and remove the pits. Place the fruit cut-side up in a baking dish.

  3. Mix 2 tablespoons of honey with the olive oil, cinnamon, and vanilla if using. Spoon it over the cut sides of the fruit.

  4. Bake for 20 to 25 minutes, until the fruit is soft and the cut edges are lightly browned.

    Tip: The fruit is ready when a knife slides in without resistance. Ripe fruit cooks faster.

  5. Toast the nuts in a dry pan over medium heat for about 3 minutes, then roughly chop them.

  6. Serve the warm fruit with Greek yogurt, the remaining honey, toasted nuts, lemon zest, and mint if using.

Storage & Meal Prep

Baked fruit keeps in the refrigerator for up to 4 days. Reheat gently and add the yogurt, honey, and nuts just before serving.

FAQ

What fruit works best for baked fruit with yogurt?

Pears, apples, peaches, plums, and figs all work well. Choose fruit that is ripe but still firm enough to hold its shape.

Can baked fruit with yogurt be made ahead?

Yes. Bake the fruit ahead, refrigerate it, then reheat and add yogurt and toppings when ready to serve.

Is baked fruit with yogurt a dessert or breakfast?

It can be either. I serve it as dessert when the fruit is warm, and as breakfast when I use more yogurt and nuts.

Interactive Nutrition Map

4 Servings

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Dairy
Greek Yogurt (Full-Fat)
245 g
Fruits
Pear (Fresh)
720 g
Nuts & Seeds
Walnuts
25 g
Oils & Fats
Extra Virgin Olive Oil
14 g
Herbs & Spices
Ground Cinnamon
1.3 g
Vanilla Extract
2 g
Lemon Zest
2 g
Fresh Mint
20 g
Sweeteners
Honey (Raw)
63 g

Per Serving

302kcalCalories
14gProtein
35gCarbs
14gFat
6gFiber
Sodium
42mg2% DV
Potassium
414mg9% DV
Calcium
149mg11% DV
Iron
0.6mg3% DV
Magnesium
37mg9% DV
Vitamin C
8mg9% DV
Vitamin A
65µg7% DV
Vitamin K
10.3µg9% DV
Folate
30µg8% DV
Pear (Fresh)
Honey (Raw)
Extra Virgin Olive Oil
Ground Cinnamon
Vanilla Extract
Greek Yogurt (Full-Fat)
Walnuts
Lemon Zest
Fresh Mint
* Nutrition is an estimate; actual values vary by ingredient brands and cooking methods. Percent Daily Values are based on a 2,000 calorie diet.

The Story Behind This Dish

At my table, baked fruit is the dessert I make when the fruit is good but nobody wants a cake. I roast pears or apples until the cut sides soften, then serve them with plain yogurt, honey, and toasted nuts.

The method is simple, but the order matters. I dress the fruit before it goes into the oven, toast the nuts separately, and add the yogurt only at the table. That keeps the fruit warm and the yogurt cool.

Use what is ripe. Pears and apples work most of the year. Peaches, plums, figs, and quince all work when they are in season, but quince needs more time in the oven.

Seasonal Variations

Summer: Peaches, nectarines, plums, figs. Bake 15 to 20 minutes.

Fall: Apples, pears, quince. Bake 25 to 35 minutes.

Winter: Apples with a few raisins. Bake about 30 minutes.

Spring: Strawberries with rhubarb. Bake about 20 minutes.

Flavor Variations

Spiced: Add cardamom, ginger, or nutmeg to the honey mixture.

Citrus: Add orange zest instead of lemon zest.

Nutty: Use almonds, walnuts, pistachios, or pine nuts.

Chocolate: Shave a little dark chocolate over the warm fruit.

Related: Greek Yogurt Breakfast Bowl | Labneh