Peach and Pear Breakfast Crumble

Preheat oven to 180 C.

Core and cut pears into eighths. Place them in a saucepan with approximately half cup of water and lemon juice. Bring water to a boil. Then simmer pears for five minutes, or until pears are soft.

Drain most of the water from the saucepan, though keep a little juice leftover. If you are making this breakfast for one, keep a fair amount of juice as you will refrigerate the pears with the juice for future mornings.

Place pears with peaches into 4 small ramekins (size depends on you and how much you want to eat). Ensure the peaches are cored and sliced thinly if using fresh peaches—if using canned simply place as many peaches are you like into the ramekins. If you are making this breakfast for one, you can simply use as many pear slices as you want today and keep the rest with some juice in the fridge for following breakfasts.

Sprinkle cinnamon and nutmeg over the mixture—how much you use depends on your taste. I usually place about half a teaspoon of cinnamon over each ramekin.

Now cover the mixture with granola or muesli—again this depends on how much you want to eat. It is a good idea to completely cover the fruit with the muesli or granola.

Bake in the oven until muesli or granola is a golden brown and the peaches are easy to cut into. This is approximately 20 minutes (as often my granola is already a golden brown and it is difficult to tell if the fruit is done). Note that while you can eat it straightaway, the fruit will be very hot.

Serve with yoghurt.