In the summer, I could practically live on fresh fruit with yogurt. Well, I could...if I didn't have this damn sweet tooth that sends me scurrying into the kitchen where I turn half that fruit into pies, crumbles, and crisps of all sorts.
Given that it's intended for breakfast, this crumble is more fruit than topping. The bright red raspberries hardly need any sugar, and their berry flavor deepens in the oven. The nubby oat topping is buttery and delicious, but think of it like the clusters in cereal—a little goes a long way. And when placed on top of a bowl of creamy, thick Greek yogurt, this becomes the best of all yogurt-fruit-oatmeal worlds.