Breakfast berry crumble

If you are short on berries, pad out with stewed stonefruit. I use Kato sensational nut delight muesli in this recipe.

For the filling

500 g	Boysenberries, frozen is fine (Main)
1 Tbsp	Caster sugar
1 Tbsp	Flour

For the crumble

1 cup	Flour
1 tsp	Baking powder
½ cup	Soft brown sugar
¼ cup	Toasted muesli
3 Tbsp	Rolled oats
100 g	Butter, chilled, cut into small dice

Directions

1. Heat the oven to 190C.
2. Lightly grease a 4-cup capacity ovenproof dish or 4 individual ovenproof dishes.
3. Place the boysenberries in a bowl and sprinkle over the sugar and flour, tossing well to combine. Place in the prepared dish or dishes.
4. For the crumble, place the flour, baking powder, brown sugar, toasted muesli and rolled oats in a food processor and process for 10 seconds.
5. Add the chilled diced butter and process until the mixture resembles coarse breadcrumbs.
6. Spoon the crumble mixture evenly over the berries and place in the oven.
7. Cook for 20-25 minutes until golden and bubbling. Serve with yoghurt.