Papaya & Pineapple Crumble Recipe
1½ cups plain (all-purpose) flour
6 tbsp butter, diced
¼ cup castor (superfine) sugar
½ cup mixed chopped nuts
For the filling:
1 medium-ripe pineapple
1 large ripe papaya
1 tbsp castor (superfine) sugar
1 tsp mixed (apple pie) spice
Grated rind of 1 lime
Natural (plain) yogurt, to serve
Preheat the oven to 350° F.
To make the topping, sift the flour into a bowl and rub in the butter until the mixture resembles breadcrumbs. Stir in the castor sugar and mixed chopped nuts.
To make the filling, peel the pineapple, remove the eyes, and then cut in half. Cut away the core and cut the flesh into bite size chunks. Halve the papaya and scoop out the seeds using a spoon. Peel, then cut the flesh into similar size pieces.
Put the pineapple and papaya chunks into a large ovenproof dish. Sprinkle over the sugar, mixed spice and lime rind and toss gently to mix.
Spoon the crumble topping over the fruit and spread out evenly with a fork, but don’t press it down. Bake in the oven until golden brown for about 45 minutes.
Serve the crumble hot or warm with natural yogurt.