Print
Email
Add a photo
Ingredients
- Crumb Topping:
- 1 tbsp granulated sugar
- 2 tsp lemon juice
- 3/4 cup rolled oats
- 1/4 cup flour (gluten free)
- 2 tbsp brown sugar
- 2 tbsp melted butter
- 1 tsp ground cinnamon
- 1/4 tsp salt
- Filling:
- 5 1/2 cups pineapple
- 2 3/4 cups papaya
- 1 tbsp sugar
- 1 tsp mixed spice
- grated rind of 1 lime
Directions
- Preheat the oven to 350 degrees
- To complete the crisp, in a medium-sized bowl, combine the first 8 ingredients and stir until the mixture resembles of course meal
- Peel the pineapple, remove the eyes, then cut in half. Cut away the core and cut the flesh into bite-size chunks.
- Halve the papaya and scoop out the seeds using a spoon. Peel, then cut the flesh into similar size pieces.
- Put the pineapple and papaya chunks into a large pie dish. Sprinkle over the sugar, mixed spice and lime rind and toss gently to mix.
- Spoon the crumble topping over the fruit and spread out evenly with a fork, but don't press it down. Bake in the oven for 45-50 minutes, until golden brown.
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 91g | |
| Recipe makes 10 servings | |
| Calories 110 | |
| Calories from Fat 25 | 23% |
| Total Fat 2.83g | 4% |
| Saturated Fat 1.55g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 6mg | 2% |
| Sodium 77mg | 3% |
| Potassium 152mg | 4% |
| Total Carbs 20.86g | 6% |
| Dietary Fiber 2.0g | 7% |
| Sugars 11.44g | 8% |
| Protein 1.63g | 3% |
Advertisement
Advertisement
Leave a review or comment
Leave a review
Sign Up — Free Membership it's free!
Recently featured in
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
Or connect via:
