My 'Very Crumbly Tropical Crumble'

I absolutely love this tropical crumble because to me, it has everything i want in a crumble. With it's juicy, sweet, with a hint of sour 'cinnamony' fruit filling that just sets your taste buds a blaze with all it's flavor. And a proper crumbly topping that tastes like a mouthful of shortbread biscuit grains exploding with every single bite!

This tropical crumble is perfect served with hot custard on a cold day or as a filling evening dessert, and is just as delicious on a hot day served with a big scoop of vanilla ice cream.

Preparation time
30 minutes
Cooking time
30 minutes
Serves
8 generously 

Ingredients

Crumble Topping
3 cups plain flour
1 cup self raising flour
1 ¾ cup margarine
3 tablespoons sugar
¼ teaspoon vanilla essence
pinch of salt
(This will make 5 cups of crumble which is quite a bit, but it's always nice to have extra crumble on the side to add as you please)

Fruit Filling
2 cups fresh ripe pineapple cubed
2 cups fresh ripe mango cubed
2 cups of banana chopped . . . . . . ( That's 6 cups of fresh fruit total)
2 passion fruits
1 cup water
6 tablespoons sugar
2 teaspoons cinnamon
3 teaspoons cornflour


Method

1. Preheat oven to 200C/392F/Gas 6

2. To make the topping, combine the flours, sugar and salt in a large bowl and mix well. Add the              margarine and vanilla essence, rubbing them in with your fingers until well combined.

3. Pour the crumble mix onto a baking tray measuring at least 12x13 inches and 1.5 inches deep. If your tray is wider, turn the oven temperature down to 180C/350F/Gas 4. Break the mixture up into crumbs using a fork. If you want bigger crumbs, place the mixture a pressed handful at a time and break it up to the crumb size you want.

4. Bake the crumble for 25 minutes, stirring and breaking it up every 5 minutes. Remove from oven   and allow to cool.

5. For the fruit filling, combine your fruit and set aside. Scoop the passion fruit seeds and juice onto a     pan.  Add the water, sugar and cinnamon. Mix the cornflour with a bit of water to form a runny           paste and add to the mixture. Bring to the boil on medium to high heat, stirring continuously, then       add the fruit.

6. Mix the fruit until evenly covered in the mixture, leave to boil for 2 minutes on high heat, stir the       mixture,and leave to boil again for another two minutes, then take off the fire.

7. Pour the fruit filling into a pie dish measuring 10 inches/25 cm diameter, 3 cm deep. Pour           enough crumble over the fruits to cover completely. Put the extra crumble in a bowl to sprinkle           when serving as you require.

8. Serve warm, with hot custard or vanilla ice cream.