Around this time every year, I start to bake a lot. Pies, cakes, breads. You name it, I’m cooking it. This is our first fall in Miami and sometimes it gets way too hot to be in the cooking baking.

Can you believe that we’re still getting 90° weather? Yep!

Sometimes I can’t stand the heat, so I do have to get out of the kitchen (you see what I did there?). However, I still love my fall desserts and can’t imagine going without them.

More from The Kreative Life: Caramel Apple Cupcakes

That’s when I have to get kreative and head to Walmart to get some ingredients to satisfy my sweet tooth for some fall-themed desserts.

Like I said, I don’t want to be burning up in the kitchen baking all day. I needed to make a dessert that would keep me cool, but remind me that it’s no longer summer.

My favorite fall dessert is apple crumble, so I decided to make a no-baking-in-the-hot-kitchen version of an apple crumble. Of course, I had to use Yoplait Original Apple Crisp yogurt to make it kreative.

How else could I have a cool dessert that tastes like fall and that the main ingredient only has 110 calories per serving (this is usually the time of year I start putting my extra weigh ton)?

Here’s my Frozen Yogurt Apple Crumble Squares recipe, just for you. Enjoy!

Frozen Yogurt Apple Crumble Squares

Ingredients

1 ½ Tbsp. Butter
¼ Cup Brown Sugar Packed
½ Tsp. Vanilla Extract
¼ Cup Rolled Oats
¼ Cup Pecans Crushed
5- 6 Oz. Yoplait Original Apple Crisp Yogurt
½ Cup Freeze Dried Apple Pieces Cinnamon Flavored

Instructions

In a small sauce pan over medium heat, melt the butter. Slowly stir in brown sugar and vanilla. Reduce the heat and slowly stir in oats and pecans. Remove from heat. Allow to slightly cool then transfer oats to a bowl. Place the bowl in the refrigerator to allow mixture to completely cool.
In a large bowl, mix Yoplait Original Apple Crisp and dried apple pieces. Line cookie sheet with clear plastic wrap. Evenly spread the mixture on to the cookie sheet. Sprinkle the oat mixture on top of the yogurt mixture. Lightly cover the cookie sheet. Place in freezer for 2 hours or until completely frozen. Cut into squares. Serve when ready to eat.