Pucker Up, Buttercup: Maple-Broiled Grapefruit Crunch

Grab this

• 2 large ruby-red grapefruits, scrubbed, halved crosswise and seeded
• 1/3 cup unsalted sunflower seeds, roughly chopped
• 3 tablespoons whole-wheat flour
• 2 tablespoons packed light brown sugar
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon fine sea salt
• 1 tablespoon vegan butter
• 2 tablespoons pure maple syrup, divided
• 1/2 cup plain unsweetened vegan yogurt
• 1 teaspoon pure vanilla extract

Do this

1. Position an oven rack about 15 cm (6 inches) below the broiler and heat the broiler. Line a rimmed baking sheet with foil or parchment rated for broiler use.
2. Run a small paring knife around the inside edge of each grapefruit half, then cut carefully along both sides of each segment membrane. This makes the warm fruit easy to spoon out later. Pat the cut surfaces dry and place the halves cut-side up on the prepared sheet.
3. Stir the vegan yogurt, vanilla and 1 tablespoon maple syrup together in a small bowl. Refrigerate while the grapefruit cooks.
4. Melt the vegan butter in a small skillet over medium heat. Add the chopped sunflower seeds, whole-wheat flour, brown sugar, ginger, cinnamon and salt. Cook for 4 to 5 minutes, stirring constantly, until the crumbs are golden, dry and fragrant. Transfer to a plate so they stop browning.
5. Brush the remaining 1 tablespoon maple syrup evenly over the four grapefruit halves. Broil for 5 to 7 minutes, rotating the sheet once, until the edges are lightly charred and the juices are bubbling. Watch closely because broilers vary.
6. Sprinkle the toasted sunflower crunch over the hot grapefruit and broil for 30 to 60 seconds more, just until the topping is set. Rest for 3 minutes, then serve each half warm with a spoonful of chilled vanilla yogurt.