This recipe appears in:Wake and Bake: Yogurt with Raspberry Crumble
Baked raspberries with an oat crumble make a sweet-tart topping for your morning yogurt.
- 1/4 cup flour
- 1/2 cup light brown sugar
- 1/2 teaspoon kosher salt
- 4 tablespoons unsalted butter, cut into 1/4 inch pieces
- 1 1/2 cup old fashioned oats
- 1 pint raspberries
- 6 cups Greek yogurt
Preheat oven to 375° F. In a medium bowl, combine flour, brown sugar, and salt. Add butter and using your hands or a pastry cutter, rub butter into sugar mixture until almost completely combined. Add oats and continue to blend ingredients until butter is incorporated and topping forms large crumbs.
Spread raspberries along bottom of baking dish. Top evenly with oat crumbs. Bake until topping is golden brown, about 45 minutes. Let raspberry crumble come to room temperature.
To serve, divide yogurt among six bowls. Top each serving with raspberry crumble.