Jamaican Crumble recipe
information
225 Calories per serving
For the crumble topping:
2 oz (60 g) wholemeal or plain flour
2 tablespoons margarine
1/2 oz (15 g) porridge oats
good pinch ground ginger
2 teaspoons soft brown sugar
4 teaspoons desiccated coconut
2 tablespoons margarine
1/2 oz (15 g) porridge oats
good pinch ground ginger
2 teaspoons soft brown sugar
4 teaspoons desiccated coconut
For the base:
juice of 1/2 a lemon
4 teaspoons soft brown sugar
6 tablespoons water
8 oz (240 g) fresh pineapple, cubed
8 lychees, stoned and halved
4 dates, stoned and halved
1/2 medium banana, sliced
4 teaspoons soft brown sugar
6 tablespoons water
8 oz (240 g) fresh pineapple, cubed
8 lychees, stoned and halved
4 dates, stoned and halved
1/2 medium banana, sliced
method
1. First of all, make the crumble. Place the flour in a bowl and add the margarine, which, if possible, has been stored in the freezer.
2. Rub into the flour until the mixture resembles fresh breadcrumbs.
3. Stir in the porridge oats, ginger, sugar and coconut.
4. Put to one side until the base has been prepared.
5. Place the lemon juice, sugar and water over a low heat until the sugar dissolves.
6. Mix all the prepared fruit together in a deep 5 inch (13 cm) ovenproof dish, pour over the syrup and sprinkle the crumble topping evenly over the fruit.
7. Bake in a preheated oven, Gas Mark 4,180°C, 350°F for 35 minutes.
2. Rub into the flour until the mixture resembles fresh breadcrumbs.
3. Stir in the porridge oats, ginger, sugar and coconut.
4. Put to one side until the base has been prepared.
5. Place the lemon juice, sugar and water over a low heat until the sugar dissolves.
6. Mix all the prepared fruit together in a deep 5 inch (13 cm) ovenproof dish, pour over the syrup and sprinkle the crumble topping evenly over the fruit.
7. Bake in a preheated oven, Gas Mark 4,180°C, 350°F for 35 minutes.
serving amount
serves 4
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