Kiwi Crumble (Tropical)

This kiwi crumble is unlike any crumble you’ve had before - made with gold kiwi, toasted coconut and cardamom, it’s bursting with tropical flavours you might as well be lounging by the beach, preferably under a coconut tree, most definitely not thinking of work.

Cake:
½ cup all-purpose flour, unbleached
½ cup brown sugar, packed
¼ tsp. ground cardamom
¼ tsp. sea salt
1 cup rolled oats
½ cup unsalted butter, cold, cubed

Filling:
4 pcs Zespri Sungold kiwifruit approximately 1¾ cups, cut in half, scooped out and roughly chopped
1 Tbsp. granulated sugar

Topping:
shredded coconut, toasted
sliced almonds toasted
vanilla ice cream (optional)

Preheat oven to 350°F (180°C/160°C fan, Gas Mark 4). Set 4 ramekins on a baking sheet covered with parchment paper and set aside.

In a small bowl, combine ½ cup flour, ½ cup sugar, ¼ tsp. cardamom, ¼ tsp. salt and 1 cup rolled oats.

Add the ½ cup cubed butter and using your hands, combine the butter into the flour mixture until the mixture becomes lumpy and crumbly (pieces the size of chickpeas are OK); don't over-mix. Set aside.

In another bowl, mix 1¾ cups kiwifruit with 1 Tbsp. granulated sugar.

Evenly divide your kiwifruit into your 4 ramekins. Press the kiwis gently to the bottom.

Then evenly divide your crumble to top the kiwis.

Bake for 30-45 minutes or until the tops are golden brown and the juices are bubbling.

Take out of the oven and sprinkle with toasted coconut and almond. Cool slightly, top with ice cream then serve.

Makes 4 servings.

Cook’s Notes:

• You will need 4 6-oz (at least) capacity ramekins.
• How much topping you sprinkle on your kiwi crumbles is entirely up to you.

Nutritional Information:
Calories: 454kcalCarbohydrates: 56gProtein: 5gFat: 25gSaturated Fat: 15gCholesterol: 61mgSodium: 158mgPotassium: 127mgFiber: 2gSugar: 30gVitamin A: 709IUVitamin C: 1mgCalcium: 40mgIron: 2mg