Breakfast Crumble (2 servings) 200 gram (10.5 ounces) can of apricots or peaches (or plums or nectarines) 1 apple - peeled/cored and sliced into small wedges 3 Tablespoons apple juice 3 Tablespoons sugar 1/2 teaspoon cinnamon 1 cup oats 1 teaspoon vegetable oil 1 Tablespoon honey - warmed and melted unsweetened yoghurt 1/2 cup raspberries icing sugar to taste For crumble, preheat oven to 180 C (350 F). Combine honey, oil and oats. Bake until golden and crunchy. Set aside to cool. For topping, mash raspberries. Add icing sugar to taste to ensure raspberries aren't overly tart. Refrigerate until needed. For the fruit base, throw apricots, apple, juice, sugar and cinnamon into a pot and cook until the sugar dissolves and the apples soften. Add more sugar if needed. Now you are ready to assemble everything. Divide the fruit between the bowls. Next divide the crumble and sprinkle over fruit. Top crumble with yoghurt and then raspberry puree. Note From Recipe Submitter: This fabulous breakfast treat came from a cafe near my office (Sydney, Australia). It's simple and genius. You could use fresh fruit in season, or canned all year round, and it's perfect for individual servings for a breakfast buffet. Apples and apricots (or peaches) with a honey oat crumble, yoghurt and a sweet raspberry puree. Mr Breakfast would like to thank ariel for this recipe. Recipe number 2194. Submitted 10/22/2007.