Stone fruit and berry crumble

Ingredients:

Fruits

• 2 cups fresh blueberries
• 2 cups diced peaches
• 2 cups fresh raspberries

Crumble

• 1/4 cup oatmeal
• 1/4 cup brown sugar
• 1/4 cup melted unsalted butter
• Low-fat Greek yogurt, for serving

Preparation:

1. Preheat oven to 200°C.
2. Place the blueberries, peaches, and raspberries in a 2-quart baking dish and bake until the fruit and berries are tender, 10-12 minutes. Pour the fruit juices into the saucepan and return the fruit to the baking dish. Bring the juices to a simmer over medium heat and reduce until syrupy, 10-12 minutes. Pour the syrup over the fruit.
3. Crumble:
   
   Reduce oven temperature to 325°F (160°C). Combine oats, brown sugar, and melted butter in a small bowl. Spread the crumble on a baking sheet and bake until golden brown, 10-12 minutes. Sprinkle the crumble over the fruit. Serve with a dollop of Greek yogurt.