You will need: 1 oven proof dish, 2 mixing bowls, 1 small bowl, 1 small saucepan, 1-2 spatulas, sharp knife, 1-2 tablespoons, 1-2 teaspoons.

Ingredients (serves 6) 

For the filling

·      Knob of butter plus more for greasing baking dish

·      4 large pears, peeled, cored and roughly chopped (or apples)

·      50g honey

·      Juice of half a lemon

·      ½ tsp. of ground cinnamon

·      100g blackberries

·      1 tsp. corn flour

·      60mls water

For the crumble

·      120g plain flour or (Or ground almonds for GF)

·      100g honey

·      100g porridge oats

·      40g flaked almonds

·      40g walnuts, chopped

·      1⁄2 tsp ground cinnamon

·      1⁄2 tsp ground ginger

·      120g butter, melted

For the Greek Yogurt

·      250g plain Greek yogurt

·      2 tbsp. honey

·      1 tsp. Vanilla Extract/Essence

Directions

1.     Pre-heat the oven to 180ºC and grease a medium oven proof dish with butter and set aside.

2.     For the Greek yogurt, combine all ingredients in a small bowl and set aside.

3.     For the crumble topping, combine the flour, honey, oats, almonds, walnuts, cinnamon, ginger and butter in a medium mixing bowl and stir to combine.

4.     For the fruit filling, combine the corn flour, blackberries, pears, honey, lemon juice, water, cinnamon and knob of butter in a medium saucepan, then put over a low/medium heat. Cook for 5 mins. 

5.     Remove from the heat and pour into baking dish. 

6.     Now Spread the crumble topping all over the pear and blackberry filling and then bake for 25-30 mins until golden and bubbling at the edges. 

7.    Leave to cool for 10 mins before serving with the Sweet Vanilla Greek Yogurt,