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
Crunchy Nut Oat Granola
Coconut Oil - room temperature
In This Recipe
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."
Cook for 40 minutes in the oven at 180C, until the top of the crumble is a lovely golden brown colour.
Serve with a dollop of crème fraîche and sprinkle with a few more passion fruit seeds.