¼ cup whole wheat flour
½ cup light brown sugar
¼ cup no-trans-fat margarine or butter, cut into ¼ -inch pieces
1½ cups old-fashioned oats
1 pint fresh or frozen raspberries
6 cups Greek low-fat vanilla yogurt
- Preheat oven to 375° F.
- In a medium bowl, combine flour, and brown sugar. Add margarine/butter and using your hands or a pastry cutter, rub margarine/butter into sugar mixture until almost completely combined. Add oats and continue to blend ingredients and topping forms large crumbs.
- Spread raspberries along bottom of baking dish that has been coated with cooking spray. Top evenly with oat crumbs.
- Bake until topping is golden brown, about 45 minutes. Let raspberry crumble come to room temperature.
- Divide yogurt among 6 dishes. Top each serving with raspberry crumble. Makes 6 servings.