Mix together the yogurt and vanilla in a medium bowl until combined. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
Put the berries in a small saucepan, add 1/4 cup water and simmer until just softened, about 5 minutes. Add granulated sugar to taste and stir in the lemon juice. Let cool slightly.
Divide the fruit among four 8-ounce ramekins and top with the granola. Fill the ramekins to the top with the yogurt (discard the vanilla bean if using). Cover and put in the freezer for 5 minutes.
Sprinkle 2 teaspoons of turbinado sugar over each ramekin. Caramelize the sugar with a blowtorch by slowly sweeping the flame back and forth. Let the sugar harden, about 2 minutes, before serving.
You'll need a small blowtorch to caramelize the sugar. (A broiler will melt the yogurt.)
Photograph by Steve Giralt
Recipe from Brunch at Bobby's: 140 Recipes for the Best Part of the Weekend. Copyright (c) 2015 by Bobby Flay. Published by Clarkson Potter, an imprint of Random House, LLC.