It’s not easy to find a thrilling dessert to cap off a South-East Asian meal: you want something easy and fresh and perhaps a little sinful. This simple tropical fruit crisp delivers just the thing, with a tasty, buttery coconut crumble. Any fruit can be slotted in, so if you want to add peaches, plums or berries, just use the same total weight of fruit.
Put the mango, pineapple and passionfruit pulp in a shallow baking dish, about 20 x 30 cm (
To make the crumble mixture, put all of the ingredients in a bowl and rub the butter into the flour until the mixture resembles coarse breadcrumbs. Spread the crumble over the fruit and
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