Tropical Fruit Crumble

Name: Tropical Fruit Crumble
Prep time: 2 h 10 min
Cook time: 2 h 10 min
Total time: 2 h 10 min
Yield: 8
Cuisine: Mexican
Ingredients: 2 smalls large or bananas, ripe but not brown; 118 milliliters cold unsalted butter, diced; 118 milliliters tightly packed demerara (unrefined granulated sugar) plus 1/2 cup granulated sugar; 237 milliliters all-purpose flour, sifted; 118 milliliters granulated sugar, or more or less depending on the sweetness of fruit; 2 Tbsps instant (small pearl or minute) tapioca; 1 lime, juiced; 79 milliliters raw, unsalted macadamia nuts, chopped; 2 smalls large or ripe mangos, peeled and oblong pit removed; 1 ripe papaya, peeled and seeded; 1 ripe pineapple, peeled, eyes removed, and cored; 79 milliliters sweetened shredded coconut

You can never have too many dessert recipes, so give Tropical Fruit Crumble a try. This vegetarian recipe serves 8. One portion of this dish contains approximately 4g of protein, 18g of fat, and a total of 402 calories. This recipe is typical of Mexican cuisine. If you have juice of lime, butter, tightly demerara plus granulated sugar, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 2 hours and 10 minutes.

Instructions

Preheat the oven to 375 degrees F.

Equipment you will use

Oven

Select a wide 2 to 2 1/2-quart baking dish or casserole, large enough to hold 8 cups of fruit and 1 to 2 inches of crumble, and set aside.

Ingredients you will need

Fruit

Equipment you will use

Baking Pan

Prepare the topping: in a large bowl combine the sugars and stir with a fork to break up any lumps of demerara. Blend in the flour. With a pastry blender or by rubbing the mixture roughly between your fingers, cut in the butter until the crumble begins to lump together. (The crumble may also be prepared up to this point in a food processor fitted with a steel blade: whir the sugars together to break them up, then add the flour and whir just to mix.

Ingredients you will need

Demerara Sugar

Butter

All Purpose Flour

Equipment you will use

Food Processor

Blender

Bowl

Add the diced butter and use quick pulses to reduce the mixture to a lumpy crumble.

Ingredients you will need

Butter

Transfer the crumble to a bowl and proceed with the rest of the recipe by hand.)

Equipment you will use

Bowl

Add the coconut and the macadamias and work these by hand, kneading the mixture until evenly moist and crumbly, then set aside.

Ingredients you will need

Macadamia Nuts

Coconut

Prepare the fruit: cut the pineapple, papaya, and mango flesh into roughly 1-inch chunks and combine in large, non-reactive bowl. Peel and slice the banana, then add to bowl.

Ingredients you will need

Pineapple

Banana

Papaya

Fruit

Mango

Equipment you will use

Bowl

Sprinkle the fruit with lime juice and toss gently to coat. In a small bowl, combine the sugar and tapioca, then toss with the fruit. Don't forget to taste! If not sweet enough for your liking, add another few tablespoons of sugar. If the sweetness is more that you care for, add another squeeze of lime.

Ingredients you will need

Lime Juice

Tapioca

Fruit

Sugar

Lime

Equipment you will use

Bowl

Spoon the fruit into the baking dish.

Ingredients you will need

Fruit

Equipment you will use

Baking Pan

Sprinkle the crumble mixture evenly over the top. Be generous! I like to have every bit of fruit covered with a good inch or so of sweet crunchy topping. Set the dish in the preheated oven and bake for about 45 minutes, or until the topping is a rich golden brown in spots and the juices from the fruit are visibly bubbling up through the crumble.

Ingredients you will need

Fruit

Equipment you will use

Oven

Remove from the oven and cool at least 20 minutes before serving. (The crumble may be baked up to 2 days ahead and reheated in a 350 degree F oven for 15 minutes before serving.)

Equipment you will use

Oven

Serve warm or at room temperature, with vanilla ice cream or a dollop of thick yogurt, lightly sweetened with flavorful honey.

Ingredients you will need

Vanilla Ice Cream

Yogurt

Honey

Equipment

Ingredients

Servings:

2smalls

large or bananas, ripe but not brown 118milliliters

cold unsalted butter, diced 118milliliters

tightly packed demerara (unrefined granulated sugar) plus 1/2 cup granulated sugar 237milliliters

all-purpose flour, sifted 118milliliters

granulated sugar, or more or less depending on the sweetness of fruit 2Tbsps

instant (small pearl or minute) tapioca 1

lime, juiced 79milliliters

raw, unsalted macadamia nuts, chopped 2smalls

large or ripe mangos, peeled and oblong pit removed 1

ripe papaya, peeled and seeded 1

ripe pineapple, peeled, eyes removed, and cored 79milliliters

sweetened shredded coconut

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican on the menu? Try pairing with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. One wine you could try is Teutonic Gamay Pinot Noir Blend 1787 AD. It has 4.6 out of 5 stars and a bottle costs about 30 dollars.