- With the rack in the middle position, preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
- In a bowl, combine the dry ingredients. Add the butter and mix until the mixture is just moistened and sticks together when pressed between your fingers.
- Spread the crumble on the prepared baking sheet, pressing it into the sheet with your hands. Bake for 8 minutes or until light golden brown, stirring midway through baking. Let cool. The crumble will keep for 10 days in an airtight container at room temperature.
- Place the watermelon wedges on a serving platter or on individual plates. Top with dollops of yogurt, a drizzle of honey and the crumble. Serve immediately.