Warm, juicy melon with brown sugar and cinnamon, topped with a crispy crumble and baked in mini ramekins.

Ingredients (for 6 small ramekins)

• For the caramelized melon:

  • 3 cups Mike’s Melons cantaloupe, cubed

  • 2 tablespoons brown sugar

  • 1 tablespoon honey or maple syrup

  • 1 teaspoon lemon juice

  • ½ teaspoon cinnamon

  • A pinch of salt

  For the crumble:

  • ½ cup rolled oats

  • ¼ cup flour (all-purpose or almond flour)

  • 3 tablespoons cold butter, cubed

  • 3 tablespoons brown sugar

  • ½ teaspoon cinnamon

  • A pinch of salt

Instructions

1. Preheat the oven to 180 °C (350 °F).
2. Prepare the melon: mix the melon with brown sugar, honey, lemon juice, cinnamon, and salt. Divide the mixture evenly among the ramekins.
3. Make the crumble: in another bowl, combine oats, flour, brown sugar, cinnamon, and salt. Add the cold butter and mix with your fingers until a crumbly texture forms.
4. Assemble: top each ramekin with a generous layer of crumble.
5. Bake for 20 to 25 minutes, until the crumble is golden and the melon is bubbling around the edges.
6. Serve warm, on its own or with vanilla ice cream, whipped cream, or Greek yogurt.