Name: Breakfast crumble
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 12
Ingredients: Breakfast Crumble; 1 bunch rhubarb, trimmed, chopped; 2 pears, cored, quartered; 1/3 cup honey, plus extra to serve; 60 gram butter, chopped; 1/2 teaspoon ground cinnamon; 125 gram punnet blueberries; 1 banana, sliced; greek-style yoghurt to serve; Crunch topping; 1 1/2 cup cornflakes; 1/4 cup shredded coconut; 1 tablespoon flaked almonds; 1 tablespoon dried cranberries

Breakfast crumble

A simple yet sweet meal that is perfect for your morning meal.

Serves 12

Prep

10M

Cook

30M

Total

40M

Ingredients

Breakfast Crumble

1 bunch rhubarb, trimmed, chopped

2 pears, cored, quartered

1/3 cup honey, plus extra to serve

60 gram butter, chopped

1/2 teaspoon ground cinnamon

125 gram punnet blueberries

1 banana, sliced

greek-style yoghurt to serve

Crunch topping

1 1/2 cup cornflakes

1/4 cup shredded coconut

1 tablespoon flaked almonds

1 tablespoon dried cranberries

Method

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.