Wednesday, 21 January 2015

Apple, Coconut, Mango and Kiwi Crumble

I love old fashioned comforting puddings, such as Jam Rolly Polly, Sticky Toffee Pudding and of course Apple Crumble. These sort of dishes remind me of my school dinners at school and really was one of the highlights of school, following of course the main course. As my taste buds have developed from my school dinners days I have discovered flavour combinations which have become a firm favourite in my kitchen. There's nothing wrong with a humble apple crumble but I wanted to make an exotic twist to a classic and use fruits from around the world. The apple is the core and basis flavour, but even something so robust in flavours as the apple can always benefit from an exotic companion. I really enjoyed the subtle flavours of the desiccated coconut alongside the sweet flavour of the mango and the texture of the kiwi. The only thing I would do next time is, I would make a granola style topping as my crumble topping was rather fine (ok for me, but not for all of my family). I served my Apple, Coconut, Mango and Kiwi crumble with a generous portion of (Birdseye) rum sauce, which made this pudding a taste of sunshine in a bowl.
Here is how my crumble turned out:
Apple, Coconut, Mango & Kiwi Crumble.

Apple, Coconut, Mango & Kiwi Crumble.
Recipe for Apple, Coconut, Mango & Kiwi Crumble
Serves 6 (Greedy people)
750g cooking apple (around 4 Bramley apples)
1 ripe mango, peeled, stoned removed and sliced into bite-size pieces
3 kiwi, skin removed and cut in slices
3 tbsp desiccated coconut
4tbsp granulated sugar
2 tbsp lemon juice

200g self raising flour
180 g butter, cold and diced into about 1 cm cubes. 
3 tbsp light muscovado sugar
tsp of cinnamon and tsp of nutmeg

1) Start with the fruit, add 1 tbsp butter to a pan, add the fruit, granulated sugar followed by the lemon juice. Cook the fruits for 10 minutes or so on a low heat.

2) Whilst the fruits are cooking, put the flour in a bowl,  add the cubes or butter and spices. Using your fingers mix the mixture until it resembles porridge oats and add the light muscovado sugar. 
3) Preheat the oven to gas mark 5/190C and place the crumble mixture in the freezer, this is to ensure it can 'firm up' for around 10 minutes.
4) Transfer the fruits to a pie dish, top with the crumble topping. Bake for around 25 minutes.

I'm entering my very fruity crumble to a couple of challenges
The Spice Trail Challenge  hosted by Vanesther from Bangers and Mash theme for this month is Temple Food, healthy food which include spices. My crumble contains a couple of fragrant spices and with all these fruits, must be on of the healthier puddings out there.

I'm also sharing this to one of my favourite blogging challenges AlphaBakes hosted by Ros from The More Than Occasional Baker   and Caroline from Caroline Makes. This month's theme is baking using the an ingredient with the letter L. As my fruity crumble contains lemon juice (essential for ensuring the fruits do not brown), I am cheekily entering my dish to this blogging challenge.




  1. Love this tropical crumble - it sounds delicious:)

  2. Ooooh yummy! And yes - with all that fruit, this has got to be good for you too! A lovely entry for #TheSpiceTrail Temple Food challenge. Thanks for linking up :)

  3. This sounds delicious. Love the exotic fruits and the rum must make it feel very tropical. Thanks for entering AlphaBakes


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