GINGER COCONUT FRUIT CRUMBLE

Ready in 1 hour Serves 6-8

800g-1kg cooked, canned or bottled fruit, such as pears, apples, berries, rhubarb or peaches ½ cup runny honey 2 Tbsp cornflour ½ tsp ground ginger Vanilla icecream or whipped cream, to serve (optional)

Crumble topping

1 cup rolled oats 1 cup ground almonds 1 cup thread coconut ½ packed cup soft brown sugar ½ cup coarsely chopped raw cashews ¼ cup chopped crystallised ginger 1 tsp mixed spice 1 tsp ground cinnamon ½ tsp ground cardamom (optional) 150g coconut oil or butter, melted Preheat oven to 180C fanbake. Prepare the crumble topping by placing all the dry ingredients in a large mixing bowl and stirring well to combine. Add the melted oil or butter and mix until evenly combined. Store in a sealed container in the fridge or freezer if not using at once. It will keep for weeks. Spread fruit evenly in the base of a medium (23-26cm diameter) baking dish, including up to 1 cup of the juice. Mix in honey, cornflour and ginger and spread evenly over the base of the dish. Top with crumble topping. Bake until golden and crisp (about 40 minutes). Serve with icecream or whipped cream, if desired.

Annabel says:

There are as many ways to make crumble as there are cooks in the world. Flour or oats, butter and sugar usually form the base, with nuts and spices added as desired. The lightly tropical flavour of this topping works wonderfully with all kinds of fruit.