Tropical fruit crumble

Recipe from: 5/28/1998 12:00:00 AM
Ingredients 17
Servings 6
Time

Ingredients

  • CRUST
  • 250
    ml
    ginger biscuits, crushed
  • 65
    ml
    coconut
  • FILLING
  • 6
    fresh pineapple slices
  • 4
    bananas, peeled and sliced
  • 125
    ml
    soft brown sugar
  • 410
    g
    fruit cocktail, drained
  • 100
    ml
    glacé cherries, halved
  • TOPPING
  • 65
    ml
    caramel sugar
  • 150
    ml
    cake flour
  • 250
    ml
    oats
  • 100
    g
    cashew nuts, finely chopped
  • 1
    ml
    ground nutmeg
  • 3
    ml
    ground cinnamon
  • 100
    ml
    butter
 

Method

40-45 min
 
Preheat the oven to 180 ºC. Spray an ovenproof dish with non-stick spray. Mix the biscuit crumbs and coconut. Sprinkle into the prepared dish. Arrange the pineapple slices on top. Roll the banana slices in the soft brown sugar and arrange on top of the pineapple slices. Spoon the fruit cocktail pieces and glacé cherries on top. Combine the caramel sugar, cake flour, oats, nuts, nutmeg and cinnamon in a mixing bowl. Rub the butter into the flour mixture with your fingertips until the mixture resembles breadcrumbs. Sprinkle the crumb mixture over the fruit and bake for 40-45 minutes or until the topping is crisp and golden brown. Serve lukewarm with cream and cherry liqueur or with custard or ice cream for dessert. Serves 6.
 

Read more on: bake  |  fruit
 

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