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Tropical crumble

If using canned pineapple, try to find a can that has unsweetened syrup, because the topping mixture for the crumble is itself very sweet.

ingredients

serves 4 - 6
4 oranges, peeled and chopped
4 fresh apricots, stoned and chopped or 8 canned apricot halves, chopped
2 large bananas, peeled and sliced
100 g (4 oz) fresh pineapple, chopped, or canned pineapple chunks
single cream or ice cream, to serve

topping

50 g (2 oz) plain flour
1/2 teaspoon ground ginger
25 g (1 oz) rolled or porridge oats
25 g (1 oz) desiccated coconut
150 g (5 oz) dark soft brown sugar
65 g (2 1/2 oz) butter, melted

method

1. Heat the oven to 180°C (350°F) Gas 4.

2. First make the topping: sift the flour and ginger into a mixing bowl. Add the oats, coconut and sugar and mix together. Stir in the melted butter.

3. Put all the fruit into a deep ovenproof dish, turning the banana slices in the juice from the oranges to
prevent them from discolouring.

4. Sprinkle the topping evenly over the fruit and press down gently to level the surface.

5. Bake for about 40 minutes or until the fruit mixture is bubbling up around the edge of the topping. Serve hot with single cream or, if you prefer ice cream.

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