Recipe courtesy of Corky Pollan

Pineapple-Banana-Coconut Crumble

My granddaughter Savannah dubbed this recipe the Pina Colada Crumble.
  • Yield: Serves 6 to 8
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Ingredients

For the filling:

1 large ripe pineapple, peeled, core removed, in 1/2-inch slices

3 firm but ripe bananas, sliced

1/4 cup granulated sugar

1 tablespoon fresh lime juice

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1 teaspoon freshly grated ginger

1/4 cup unsweetened coconut flakes

2 tablespoons Minute Tapioca (flour or cornstarch can be substituted, but I prefer tapioca)

Pinch of kosher salt

For the crumb topping:

1 1/2 cups all-purpose flour

1 1/2 cups old-fashioned rolled oats (not instant)

1 1/4 cups firmly packed dark brown sugar

1/4 teaspoon ground cinnamon

1/4 teaspoon kosher salt

10 tablespoons unsalted butter, slightly softened and cut into small cubes

Directions

  1. To make the filling, gently toss the pineapple, bananas, sugar, lime juice, cinnamon, nutmeg, ginger, coconut flakes, tapioca and a pinch of salt together in a large bowl. Spoon the filling into a 9-inch deep-dish pie pan.
  2. To make the crumb topping, stir together the flour, oats, dark brown sugar, cinnamon and salt in a medium bowl. Blend in butter with your fingertips, fork, or pastry blender until mixture forms pea-size clumps. 
  3. Spoon topping evenly over fruit filling and bake on a middle rack in a preheated 375 degree F oven until fruit is bubbling and the top is nicely browned, about 60 minutes. Let the crumble cool for about 10 minutes before serving.