Individual strawberry crumbles with Greek yogurt sauce

Serves 4

For the crumble:
100g oats
100g all-purpose flour
120g very cold butter
1 pinch cinnamon
A few grindings nutmeg
60g brown sugar
For the strawberry filling:
25 strawberries cut into quarters
2 tbsp butter
40 ml dark rum
120g hazelnuts coarsely broken up
70g brown sugar
100ml orange juice
For the yogurt topping:
200g Greek yogurt
3 tbsp icing sugar
80 ml cream
2 tbsp fresh mint
1 pinch cinnamon

In a large bowl, add the oats, cinnamon, nutmeg, and flour. Cut up the butter into small pieces over ingredients in bowl. Fold into mixture until thoroughly incorporated with the flour and oats.
Add the 60g brown sugar and stir to incorporate. Melt the butter in a large, nonstick skillet. Sauté strawberries for 1-2 min. Add brown sugar and hazelnuts to the skillet. Sauté for 1 min. Finish with the dark rum and orange juice. Stir until alcohol has evaporated. Preheat oven to 180°C. Divide skillet contents into small, ceramic baking cups. Top each cup with a spoonful of crumble. Bake for 25-30 min.
In the meantime, make the topping. Place Greek yogurt, icing sugar, whipping cream, fresh mint, and cinnamon in a mixer. Whip until thick and creamy.
Remove crumbles from oven. Allow to cool. Top each with 1-2 tbsp of creamy yogurt mixture.