This bright fruit crumble is a delightful combination of crunchy and not too sweet tropical goodness. Serve with a dollop of whipped coconut cream or a scoop of coconut or vanilla ice cream.
- 2 cups sifted all-purpose flour
- 1/2 cup shredded coconut
- 1/2 cup cold butter, diced
- 1/2 cup dark brown sugar
- 1 tsp ground cinnamon
- 1 lb fresh pears, peeled
- 1 medium mango
- 2 cups chopped fresh pineapple
- 2 tbsp orange juice
- 2 tbsp amber rum, optional*
- 1/3 cup dark brown sugar
- Lightly butter a cast iron skillet, roasting/braising pan or Dutch oven (about 26 cm / 12 inches in diameter).
- In a food processor combine flour, coconut, butter, sugar and cinnamon. Process ingredients for a few seconds, down to a fine consistency. (This can also be done by hand in a large bowl, the mixture will just be a little grainier).
- Peel pears and chop into ½ -inch chunks. Peel the mango and cut into 1/2-inch (1 cm) thick slices; place in a bowl. Add pears and pineapple. Transfer all the fruits to the lightly buttered cast iron skillet. Stir well with the orange juice, rum and brown sugar.
- Sprinkle the crumble mixture evenly over the fruit, pressing down lightly. Bake in the center of a 350°F oven for 20-25 minutes until the crumble is deep golden brown and firm to the touch.
- Cool in the skillet for 5 minutes before serving alongside a generous scoop
of ice cream or topped with whipped cream.