Pear and Blueberry Crumble

Name: Pear and Blueberry Crumble
Prep time: 5 minutes
Cook time: 10 minutes
Yield: 4 Servings
Cuisine: British
Ingredients: 3 fresh pears; 250g fresh blueberries; 6 tbsps honey; 150g Kellogg’s Rye Chia Seeds, sultana & pumpkin seed granola; Greek yogurt to serve

preparation 5 minutes
cook time 10 minutes
Serves 4

Ingredients Method

3 fresh pears
250g fresh blueberries
6 tbsps honey
150g Kellogg’s Rye Chia Seeds, sultana & pumpkin seed granola
Greek yogurt to serve

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.

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.