Name: Tropical fruit crumble
Cook time: 45 min
Total time: 45 min
Yield: 6 servings
Cuisine: Bake
Ingredients: 250.00 ml ginger biscuits crushed; 65.00 ml coconut; 6.00 pineapple sliced; 4.00 bananas peeled and sliced; 125.00 ml brown sugar soft; 410.00 g fruit cocktail tinned, drained; 100.00 ml glacé cherries halved; 65.00 ml caramel sugar; 150.00 ml flour cake; 250.00 ml oats; 100.00 g cashew nuts finely chopped; 1.00 ml nutmeg ground; 3.00 ml cinnamon ground; 100.00 ml butter

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Ingredients (14)

CRUST

250.00 ml	ginger biscuits — crushed
65.00 ml	coconut

FILLING

6.00	pineapple — sliced
4.00	bananas — peeled and sliced
125.00 ml	brown sugar — soft
410.00 g	fruit cocktail — tinned, drained
100.00 ml	glacé cherries — halved

TOPPING

65.00 ml	caramel — sugar
150.00 ml	flour — cake
250.00 ml	oats
100.00 g	cashew nuts — finely chopped
1.00 ml	nutmeg — ground
3.00 ml	cinnamon — ground
100.00 ml	butter

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Method:

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.