At only 130 calories per serving this is the perfect pud! The chickpeas bring a nutty flavour to the topping and remove the need for fat to create the crumble texture.
For the crumble topping:
For the Fruit mix:
Peel the pear, remove any core if there is any and dice into 1cm cubes and add to a small sauce pan with the lime juice and zest and 1 tablespoon of water. Roughly chop the fresh fig, discarding the stalk and add to the saucepan. Gently cook for 5-10 minutes until tender but not mushy and remove from the heat.
Preheat the oven to 190C, 375F, gas mark 5.
Stir the vanilla extract into the fruit mix and then divide the mixture between two ovenproof ramekin dishes.
Add the porridge oats, brown sugar and chickpeas to a bowl and mash using a fork until the mixture resembles a crumble. Divide the crumble topping between the two ramekins and place in the oven and cook for 15-20 minutes until golden brown. Serve hot or cold.