My granddaughter Savannah dubbed this recipe the Pina Colada Crumble.
Recipe courtesy of Corky Pollan
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Yield:
Serves 6 to 8

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

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.

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. 

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.

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