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Rose and Honey Grilled Fruits with Baklava Crunch

Sumptuous rose and honey grilled fruits topped with a Middle Eastern inspired Baklava Crunch topping and yogurt sauce. Perfect served as breakfast or a dessert.

Rose and Honey Grilled Fruits with Baklava Crunch

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  • Baklava crunch
  • 70g gluten-free oats
  • 25g coconut sugar
  • 25g walnuts
  • 2 tsp ground cinnamon
  • 1 tsp ground cardamom (seeds from 12 pods)
  • 1/2 tsp ground ginger
  • 1/8 tsp cloves
  • Pinch sea salt
  • 35g butter (cubed)
  • Grilled Fruit
  • 1 tbsp honey
  • 1 tbsp water
  • 1 tsp rose water
  • Zest 1/2 orange
  • 2 peaches (halved, de-stoned)
  • 2 plums (halved, de-stoned)
  • Yogurt Sauce
  • 150g Greek yogurt
  • Remaining glaze from grilled fruit
Prep Time


  1. Place the Crisper Pan into the cooking pot. Select AIR
    FRY, set temperature to 150°C and time to 5 minutes.
    Select START/STOP to begin pre-heating.

  2. Whilst the unit is pre-heating, combine dry ingredients
    for the baklava crunch then add the butter. Rub
    together until mixture resembles bread crumbs.

  3. Once the unit has pre-heated add the baklava crunch
    mix to the Crisper Pan and spread out with the back of a
    spoon. Close lid and cook until halfway mark. Open and
    give the mixture a stir then resume cooking.

  4. Combine the honey, water, rose water, and orange zest
    into a small bowl to create a glaze.

  5. When the unit has completed cooking remove the
    cooking pot, then lift out crisper pan and leave to cool.

  6. Place the cooking pot back into the unit, insert grill
    plate, and close lid. Select GRILL, set temperature to
    MAX and time to 6 minutes. Select START/STOP to
    begin pre-heating.

  7. When the unit beeps and displays ‘ADD FOOD’ prompt,
    glaze the flat side of the fruits and place face down onto
    the grill plate. Glaze the tops then close the lid.

  8. Halfway through cooking glaze tops again then flip and
    glaze the underside. Close lid until cooking is complete.

  9. After the final glaze combine the Greek yogurt and
    remaining glaze mixture and set to one side.

  10. Once finished cooking, serve fruit immediately with the
    baklava crunch and yogurt sauce.

  11. Tip: For a vegan option substitute the butter for solid
    coconut oil, honey for agave, and Greek yogurt for coconut
    yogurt. No Crisper Pan? Line base of Crisper Basket with
    tin foil instead.

Georgie Young

Hi! I'm Georgie, a health and wellness freelance writer, fitness fanatic, recipe developer, and founder of the blog Greens of the Stone Age. I encourage modern day men and women to take a more holistic approach to their lifestyles, ditching their old toxic eating habits for colourful, fun, and healthy treats.
Read more posts by Georgie Young