Tropical fruit and coconut crumble
4
Points®
Total time: 30 min • Prep: 10 min • Cook: 20 min • Serves: 6 • Difficulty: Easy
Cornflake, coconut and nut crumble pairs perfectly with these sweet tropical fruits.
Ingredients
Oil spray
1 x 3 second spray(s)
Pineapple
300 g, (¼ pineapple) chopped
Pear(s)
2 medium, peeled, cut into wedges
Lime juice
1 tbs
Mango
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
Ground LSA seed mix (linseed, sunflower, almond)
2 tbs
Instructions
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.
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