Vegan Tropical Fruits Crumble
You can use fresh or frozen fruit to make this. I must confess I’ve only made it with frozen fruit so far. You can buy mixes of papaya, mango and pineapple in lots of supermarkets. And one night I just decided to use some bananas with it to make a crumble. It’s so easy and tasty.
The crumble topping is very similar to the one in the Raspberry and Strawberry Crumble – just with coconut oil instead of butter, a little more sugar, and some dessicated coconut for good measure.
I love adding crushed walnuts to crumble toppings. I just crush the walnut halves with teh back of spoon. You can use a blender though, if you prefer. If you don’t fancy walnuts, you can leave them out, you will need to add more coconut oil though.
As I mentioned, I’ve only used the frozen tropical fruits mix to make this. But I’ve used both fresh and frozen bananas. Whether you add in fresh or frozen bananas you still need to use the frozen fruit instructions below.
And if you forget the bananas? Surprisingly enough, I’ve done this too. It works fine. But the bananas do add a mellow sweetness which I love.
Ingredients
- 500g mix of papaya, pineapple & mango, fresh or frozen
- 2 - 3 banana, roughly chopped, fresh or frozen
- ½ lime
- 1 ¼ cups porridge oats
- 30g walnuts halves, crushed
- 1 heaped tbsp coconut oil, chilled
- 3 tbsp brown sugar
- ½ tbsp dessicated coconut
- ½ tsp ground cinnamon
- ½ tsp ground ginger
- ⅛ tsp finely ground salt
Instructions
- Put the oats in a deep bowl. Mix in the crushed walnuts and dessicated coconut with your fingers. Sprinkle over the cinnamon, ginger, sugar and salt and mix through. Mix in a heaped tablespoon of chilled (solid) coconut oil, with your fingers. Combine it all well together. The topping should feel a little tacky or oiled. If it seems a little too dry just mix in a little more coconut oil.
- Scatter all the fruit into a baking dish. Make sure that there is a good mix of each fruit throughout the dish.
- Add the juice of half a lime to a glass. Blend in 1 tablespoon of caster sugar. Stir in 200ml of water. Pour this mixture evenly over the fruit.
- Evenly scatter the crumble topping over the fruit base.
- If you’re using frozen fruit, lightly place a cover of greased tin foil over the baking dish. This is to stop the crumble burning while the fruit stews. Bake covered in the middle of the oven at 200° C for 45 minutes. Take off the cover, being careful not to burn yourself, and bake uncovered for a further 15 minutes.
- If you’re using fresh fruit, bake in the middle of the oven at 180° C for 45 minutes.
- Let cool for at least 15 minutes. Serve by itself or with vegan cream or ice-cream. It’s lovely served warm or at room temperature.
