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
- 4 oranges peeled and chopped
- 4 fresh apricots stoned and chopped or 8 canned apricot halves, chopped
- 2 large bananas peeled and sliced
- 4 oz fresh pineapple chopped, or canned pineapple chunks
- single cream or ice cream to serve
topping
- 2 oz plain flour
- 1/2 teaspoon ground ginger
- 1 oz rolled or porridge oats
- 1 oz desiccated coconut
- 5 oz dark soft brown sugar
- 2 1/2 oz butter melted
Instructions
- Heat the oven to 180°C (350°F) Gas 4.
- 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.
- Put all the fruit into a deep ovenproof dish, turning the banana slices in the juice from the oranges to
- prevent them from discolouring.
- Sprinkle the topping evenly over the fruit and press down gently to level the surface.
- 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.
Calories: 533 kcal
Carbohydrates: 89 g
Protein: 6 g
Fat: 20g
Saturated Fat: 13 g
Trans Fat: 1 g
Cholesterol: 38 mg
Sodium: 141 mg
Potassium: 704 mg
Fiber: 8 g
Sugar: 61 g
Vitamin A: 1466 IU
Vitamin C: 92 mg
Calcium: 105 mg
Iron: 2 mg