Author Notes
I'm so proud that this worked! This is a fun twist on an old scrumptious British classic. Nothing really beats an old fashioned crumble… but I recently realised they taste just as good (if not better) with Tropical fruits! I love the way mangos and pineapple taste after a stint in the oven. The texture of mangos is perfect for making a crumble, a bit like apples they hold their shape in crumbles and don’t turn to complete mush (like I thought they would) pineapples are a bit tricker as they are very fibrous… so it’s worth cooking them a bit longer than the mango so that they are just right. The passion fruit is just tart enough to stop the crumble from being too sweet.
When I decided that for the topping I was going to mix crunchy oat granola with coconut-oil instead of butter to make it extra healthy I wasn’t sure it would work… but I think it turned out even tastier than regular crumble! I loved it so much and the flavours really went well together. —Natalie - The Latina Cook
Ingredients
- Crumble
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150 grams
Crunchy Nut Oat Granola
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100 grams
Coconut Oil - room temperature
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50 grams
Brown sugar
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1 tablespoon
Flour
- Filing
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1
Pineapple
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1
Mango
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1
Passionfruit
Directions
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To make the crumble topping mix the granola, coconut oil, flour and brown sugar in a large mixing bowl using your fingers to break up any clumps and make sure its all "crumbly."
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Cook for 40 minutes in the oven at 180C, until the top of the crumble is a lovely golden brown colour.
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Serve with a dollop of crème fraîche and sprinkle with a few more passion fruit seeds.
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