Preheat the oven to 350F degrees.

Cut your peaches into bite-size (about an inch or so) and pop them into a large bowl. Toss with cornstarch, making sure that all of the cornstarch is absorbed (you dont want to see any white areas) and then pour into a 9-inch pie plate. Sprinkle the raspberries over the top of your peaches.

In a separate bowl, combine the oats, flour, salt, cinnamon, brown sugar and pecans. Stir in the butter and the yogurt and mix until you have a crumbly, dough-like texture (I prefer to use my hands here).

Sprinkle the crispy-crumble mixture over the top of your peaches and raspberries.

Place the baking dish on a rimmed baking sheet and then pop into the middle of the oven, and bake for about 30-40 minutes**, or until the fruit is bubbling and the crumble is golden. Enjoy!

Enjoy warm or at room temperature.

Serves 6.

*I did not add any extra sugar to my peaches because they were very sweet and perfectly ripe. If youre peaches are not-so-stellar, you may want to toss your peaches w/ a couple of tbsp of brown sugar before adding them into your pie pan.**If you notice that the top is getting really golden before the fruit is ready, simply cover the top of your crisp with a piece of aluminum foil.