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Pineapple, banana and mango crumble recipe
Pineapple, banana and mango crumble recipe from yogagran |
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Ingredients1 pineapple3 bananas 2 mangoes 40g unsalted butter (plus more for greasing) 1 vanilla pod (I prefer using a teaspoonful of vanilla bean paste) 4 tbsp sugar 2 tbsp rum - optional 1 tbsp sugar for sprinkling 75 ml water For the topping: 125g flour 125g cold unsalted butter 125g brown cane sugar 80g coconut (grated) |
Handy HintI find vanilla pods really fiddly to use so use a teaspoonful of vanilla bean paste which Waitrose or Ocado sell. Or you could use vanilla extract |
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Method1, Preheat oven to Gas mark 4.2. Butter a baking dish and sprinkle it with 1 tablespoon of sugar. 3. Split the vanilla pod in two lengthwise, removing the seeds with the point of a knife. 4. Peel the pineapple, remove the woody core and dice the flesh 5. Melt the butter in a large frying pan and gently fry the diced pineapple over a medium heat. 6. Peel the bananas and the mangoes. Cut the bananas into thick slices and the mangoes into chunks. 7. Add the banana and mango, the fragrant black seeds from the vanilla pod and the sugar to the frying pan. 8. Pour in 75ml water and leave it to evaporate 9. Combine the flour, the cold butter cut into chunks, the cane sugar and the coconut in the bowl of a food processor. 10. Blend in short bursts to obtain a grainy crumble dough. 11. Add the rum to the fruit, stir and pour the mixture into the dish. 12. Sprinkle it with crumble dough and bake for approximately 30 minutes. | |||||||||||||||||||
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