Breakfast crumble

1.Preheat oven to 180°C. Lightly grease a 5-cup baking dish.

2.Arrange rhubarb and pears in dish. In a small saucepan, melt honey, butter and cinnamon on low, stirring. Pour over fruit, turning to coat.

3.Bake for 15-20 minutes, turning fruit halfway through cooking, until almost tender.

4.In a bowl, combine cornflakes, coconut, almonds and cranberries.

5.Stir berries and banana through pear mixture, then sprinkle with topping. Bake for 5-10 minutes more until topping is golden. Serve with yoghurt and honey.