Mix flour, oats, sugar, salt, cinnamon together in a mixing bowl.

Cut or pinch off the cold butter in small chunks and press it into the mix with your hands. As you fold the cold butter in, you want the texture of the topping mixture to turn to look like gravel rocks and feel “crumbly.”

Fold in sunflower seeds and chopped walnuts and mix in.

*Make sure not to press the butter in too much and leave small bits of butter left.

Put the crumble topping into the fridge and chill while prepping fruit.

Pre-heat oven to 375 degrees F or 180 degrees C

Cut and deseed the pomegranate. Check out the tips for success link below for easy opening.

Core and chop the pears into bite size pieces.

Grease dish with 1 tsp butter.

Add fruit to prepared baking dish.

Squeeze ½ lemon over fruit.

Add tbsp flour or cornstarch and mix with the fruit. (Cornstarch with make the fruit syrup more glossy looking).

Once well mixed, spoon crumble mixture on top of the fruit and cover evenly.

Pop in oven and bake for 45 minutes or until the crumble mixture looks toasty and the fruit juices are bubbling through.

Enjoy with a scoop of ice cream, whipped cream, or Greek yogurt if you are enjoying for breakfast.