Tropical fruit and coconut crumble
Cornflake, coconut and nut crumble pairs perfectly with these sweet tropical fruits.
1 x 3 second spray(s)
300 g, (¼ pineapple) chopped
2 medium, peeled, cut into wedges
200 g, frozen pieces, thawed, cut into 2cm pieces
Reduced fat oil spread
Cereal, corn flakes, gluten free
50 g, (1 cup)
Shredded or desiccated coconut
¼ cup(s), (18g), flaked
Ground LSA seed mix (linseed, sunflower, almond)
- Preheat oven to 200°C. Lightly spray a 4-cup (1L) capacity ovenproof dish with oil.
- 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.
- 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.
- 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.