Pear and Blueberry Crumble
5 minutes prep, 10 minutes cook
Serves 4
Ingredients
3 fresh pears
250g fresh blueberries
6 tbsps honey
150g Kellogg’s Rye Chia Seeds, sultana & pumpkin seed granola
Greek yogurt to serve
Method
Preheat the oven to 180oC/Fan 160oC/ Gas Mark 6. Peel and dice the pears and place them in a small pan with the agave syrup. Cover and bring to the boil, simmer for 3 mins until almost tender.
Add the blueberries and cook for a further 2 mins until the berries are just soft and the juices have begun to run.
Remove from the heat and divide the fruit between 4 heatproof ramekin dishes or 1 medium ovenproof dish. Divide the granola between the dishes, packing it down lightly.
Bake in the oven for 5 mins until piping hot. Serve hot or cold with Greek yogurt.
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