Super-Quick 'Baked' Fruit and Yogurt Mug. Photo by Stacy Zarin Goldberg for The Washington Post.

The idea of a "fast and fabulous" microwave mug recipe is irresistible! 

There's little waiting or washing up, you don't heat up the kitchen, and the mug is the perfect size when you're cooking for one. 

It's also an easy way to eat more homemade and less takeout without spending a lot of extra time. 

Super-Quick 'Baked' Fruit and Yogurt Mug

1 serving


  • 1 cup fresh or frozen mixed fruit, such as a combination of peach, nectarine, plum, orange, or pear slices with halved hulled strawberries or whole raspberries, blueberries or blackberries
  • 2 to 3 teaspoons clover honey, maple syrup or light brown sugar, or as needed
  • One container (140g) regular or low-fat vanilla Greek yogurt
  • 2 to 4 tablespoons granola or gluten-free granola (may substitute toasted nuts)


  1. If the fruit is frozen, rinse it in a fine-mesh strainer under warm water until partially defrosted. Drain well.
  2. Stir together the fruit mixture and honey, maple syrup or brown sugar in a large (1 1/4-cup minimum) microwave-safe mug.
  3. Microwave on high for 1 1/2 minutes, then stir. If the fruit is not cooked and bubbly, microwave on high for another 30 to 60 seconds.
  4. Gradually drain off and stir the fruit juice from the mug into the carton of yogurt, continuing until thoroughly blended.
  5. Pour as much yogurt-juice mixture as you like over the hot fruit; reserve the remaining yogurt for another use.
  6. Sprinkle granola over the fruit top, as desired. 
  7. Serve right away.

6-Minute Berry Cobbler Mugs. Photo by Stacy Zarin Goldberg.
6-minute Berry Cobbler Mugs

2 servings (makes 2 1/3 cups total)


  • 2/3 cup flour
  • 3 1/2 tablespoons sugar
  • Generous 1/8 teaspoon ground cinnamon
  • 2 or 3 pinches sea salt
  • 2 tablespoons unsalted butter, cut into pieces
  • 2 cups fresh or frozen (partially defrosted, undrained) mixed berries such as strawberries, raspberries, and blueberries or blackberries (halve any large berries)
  • 1 tablespoon clover honey or maple syrup
  • Scoops of ice cream or dollops of whipped cream for serving (optional)


  1. Stir together the flour, sugar, cinnamon, and salt in a 2 1/2-to-3-cup microwave-safe bowl, then add the butter.
  2. Cover with waxed paper. Microwave on high for 40 seconds, or until the butter melts. 
  3. Stir thoroughly, then re-cover; microwave on HIGH for 45 seconds. Stop and stir well, then re-cover and microwave on HIGH for 45 seconds. Stir again. (Don't worry about any small lumps; they are okay.)
  4. Divide the berries and honey between the microwave-safe mugs, stirring to incorporate. 
  5. Divide all but a generous 1/3 cup of the crumble between the two portions, lightly folding it in. Sprinkle the remaining crumble over each portion. Loosely cover and microwave on high, for 1 1/2 minutes. 
  6. If the berries aren't cooked through and bubbling, microwave on high for 30 to 50 seconds more.
  7. Let stand to cool slightly. Top with ice cream or whipped cream, if desired, and serve.

From cookbook author Nancy Baggett for The Washington Post