Mixed berry crumble in a cocotte with Greek yogurt

Ingredients

For 1 serving

• Blueberries50 g
• Blackberries50 g
• Raspberries30 g
• Rolled oats20 g
• Butter5 g
• Honey8 g
• Nonfat Greek yogurt80 g

Contains: gluten, lactose,

In season: July – September

Method

1. Preheat a conventional oven to 190 °C.
2. Gently rinse the blueberries, blackberries and raspberries in a sieve, pat them dry with kitchen paper and put them in a ramekin.
3. Melt the butter in a small pan over low heat for 1–2 minutes, until liquid.
4. Put the rolled oats in a bowl, add the melted butter and half the honey and stir with a fork until clumps form.
5. Scatter the clumps over the fruit and bake for 18–20 minutes, until the oats are golden and the berries are bubbling.
6. Meanwhile stir the remaining honey into the Greek yoghurt; serve the crumble warm with the yoghurt on the side or on top.