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Yogurt with Raspberry Crumble
Baked raspberries with an oat crumble make a sweet-tart topping for your morning yogurt.
About This Recipe
| Yield: | 6 |
| Active time: | 25 minutes |
| Total time: | one hour 10 minutes |
| Special equipment: | 2 quart shallow glass baking dish |
| This recipe appears in: | Wake and Bake: Yogurt with Raspberry Crumble |
Ingredients
- 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
Procedures
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1
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.
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2
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.
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3
To serve, divide yogurt among six bowls. Top each serving with raspberry crumble.