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.