Stovetop Strawberry–Oat Crumble

Ingredients

• ½ packed cup (45 g) quick-cooking oats
• ¼ packed cup rolled oats, toasted
• 3 tablespoons light brown sugar
• 2 tablespoons all-purpose flour
• Kosher salt
• 6 tablespoons unsalted butter
• 1 tablespoon granulated sugar
• 1 pound (455 g) strawberries, quartered
• 8 ounces (225 g) raspberries
• 1 tablespoon cornstarch
• ½ cup (120 ml) Greek yogurt
• ½ teaspoon pure vanilla extract

Instructions

1. Make the crumble topping: combine the quick-cooking oats, toasted rolled oats, brown sugar, flour, and ½ teaspoon salt in a medium bowl. Melt 4 tablespoons of the butter and pour it over the oat mixture. Stir until well combined, cover, and chill until firm, at least 30 minutes or up to overnight.
2. Ten minutes before serving, combine the remaining 2 tablespoons butter and 2 teaspoons of the granulated sugar in a large nonstick pan over medium-high heat. Add the strawberries and raspberries and cook, stirring often, until the fruit has softened and released its juices, 2 to 4 minutes.
3. Whisk the cornstarch with 1 tablespoon water, then scrape it into the pan with the fruit. Cook, stirring constantly, until the fruit is very tender and the juices are bubbling and thick, 3 to 4 minutes more. Remove from the heat and cool slightly.
4. While the fruit cools, combine the Greek yogurt, vanilla, remaining 1 teaspoon granulated sugar, and ⅛ teaspoon salt. Break the chilled crumble into bite-size pieces with a spoon. Serve the warm fruit topped with the crumble and dolloped with the yogurt.