Preheat oven to 375 degrees F. Lightly grease two (12-cup) muffin/cupcake tins.

Take a sheet of phyllo and brush with melted butter. Lay another sheet on top and repeat until you have five phyllo sheets stacked up. Cut the sheets into 6 equal squares and push into the prepared cupcake tins, fitting the phyllo snugly into the tin. Repeat with the remaining sheets of phyllo dough.

Now take the prosciutto and cut each piece in half lengthwise. Fit the prosciutto in a single layer inside the cups.

Bake for about 10 minutes or until golden just set. Watch carefully and don't let them burn. Remove the cups from the molds and place on a baking sheet.

Meanwhile, add the honey to a skillet with sides and bring to a boil, boil 3-5 minutes or until the honey just starts to thicken. Remove from the heat and add the pear slices. Let the pears sit in the syrup for a few minutes, but no longer. You don't want the pears to become too soft to work with. Remove the pears from the honey.

In a bowl, combine the oats, walnuts, brown sugar and flour. Use your hands to mix in the butter until the mixture is moist and crumbly.

Place a few pears inside each phyllo cup. Add 1 wedge of brie and top with a tablespoon of the walnut-oat mixture.

Place back in the oven and bake for 15 minutes or until the crumble is golden. Remove from the oven and transfer to a serving plate. Garnish with pomegranate arils and drizzle with honey. Serve warm.