Peel the orange and slice it.
Cut the peach into quarters.
In a frying pan, fry them over low heat with a little water until the juice evaporates.
As soon as the fruit is tender, add a crushed breakfast cracker, two generous tablespoons of honey, and continue cooking until caramelised.
Spread the Greek yoghurt on your plate and place the fruit and the caramelised Sigdal crunch on top.