For the Topping
- 1 cup quick or any uncooked oatmeal
- 1/4 cup brown sugar
- 3 tablespoons butter, melted
- Blackberries or other fruit of your choices
For the Crust
- 4 tablespoons butter, softened
- 1/4 cup firmly packed brown sugar
- 2 tablespoons yogurt, fat free plain
- 2/3 cup rolled oats
- 3/4 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
For the Yogurt Filling
- 2 teaspoons powdered gelatin
- 2 tablespoons cold water
- 1/2 cup cream, heavy
- 1 1/2 cups yogurt, nonfat plain Greek
- 1 teaspoon pure vanilla bean paste
- 1/4 cup packed light brown sugar
*These values are approximate. Per serving, based on a 2,000 Calorie diet.
For the topping: Preheat oven to 350° F. Mix together oatmeal, brown sugar and butter until well combined. Place in baking pan loosely. Bake for about 10 minutes, stirring halfway through cooking time. Stir lightly and let cool completely.
For the crust: Preheat oven to 475° F. Beat butter and brown sugar and yogurt using an electric mixer. Add oats, flour, baking powder, and salt. Mix again with electric mixer until just combined. If it becomes too thick, mix with a spoon or your hands. Spray a 9-inch tart pan well with nonstick cooking spray. Press crust into the tart pan and up the edges. Place on a baking sheet. Bake for 6-8 minutes or until golden brown. Let cool completely.
For filling: In a small bowl, sprinkle gelatin over 2 tablespoons of cold water. Let stand for 5 minutes. Meanwhile, in a small saucepan, add cream and warm slowly over medium heat until steaming (not boiling). Add gelatin mixture and stir until dissolved (approximately one minute). In a medium bowl, whisk together yogurt, brown sugar and vanilla bean paste. Stir warm cream mixture into this. Pour filling into cooled crust and refrigerate at least two hours (until set) or up until one day. (You might have a tiny bit of filling leftover -- donÍt overfill the crust, you don't want it overflowing.) Before serving, top with fresh fruit and crunchy oat topping.