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Photo of Tropical fruit and coconut crumble by WW

Tropical fruit and coconut crumble

4 - 7
PersonalPoints™ per serving
Total Time
30 min
10 min
20 min
Cornflake, coconut and nut crumble pairs perfectly with these sweet tropical fruits.


Oil spray

1 x 3 second spray(s)


300 g, (¼ pineapple) chopped


2 medium, peeled, cut into wedges

Lime juice

1 tbs


200 g, frozen pieces, thawed, cut into 2cm pieces

Reduced fat oil spread

1 tbs

Maple syrup

1 tbs

Cereal, corn flakes, gluten free

50 g, (1 cup)

Shredded or desiccated coconut

¼ cup(s), (18g), flaked

LSA seed mix (linseed, sunflower, almond)

2 tbs


  1. Preheat oven to 200°C. Lightly spray a 4-cup (1L) capacity ovenproof dish with oil.
  2. Bring pineapple, pear and juice to the boil in a medium saucepan over medium heat. Reduce heat. Simmer, covered, for 2 minutes. Add mango. Cook, uncovered, for 2 minutes or until fruit softens. Spoon fruit mixture into prepared dish.
  3. Combine spread and syrup in a microwave-safe jug. Cook on High (100%) for 30 seconds or until melted. Place cornflakes in a medium bowl. Using your hands, lightly crush half the cornflakes, leaving the other half whole. Stir in coconut and LSA. Stir in spread mixture.
  4. Sprinkle cornflake mixture over fruit mixture. Bake for 15-20 minutes until crumble is golden.


SERVING SUGGESTION: Low-fat vanilla custard. TIP: You can find gluten-free cornflakes in the health-food aisle. Replace fresh pineapple with 227g can pineapple pieces in natural juice, drained, or 250g frozen pineapple.