Blueberry-Peach Gratin with Almond Crumble


1 tablespoon butter
1 1/4 cup graham cracker crumbs
3 peaches, peeled, pitted, 1/2-inch dice
1 pint blueberries
1 cup vanilla yogurt
2 tablespoons honey
2 teaspoons lemon juice
1 teaspoon poppy seeds
1 pinch cayenne pepper
1 teaspoon mint, chopped
1/2 cup honey-almond granola


Preheat oven to broil, set oven rack 4-inches from heating element. Butter six (8-oz) ramekins; set aside.

Divide cracker crumbs evenly among greased ramekins. Evenly distribute peaches and blueberries in ramekins.

Stir together yogurt, honey, lemon juice, poppy seeds, cayenne, and mint in a small bowl. Spoon mixture evenly over fruit. Place ramekins in a shallow baking dish and broil 8–10 minutes or until berries begin to burst.

Top each ramekin with honey-almond granola. Serve warm.

Serves 6.