Dragon fruit coconut crumble

Here’s a gorgeous dragon fruit coconut crumble dished up for Saturday brunch today at Australia’s epicurean epicentre The Kitchens! The brilliance of pink dragon fruit cactus – also known as Pitaya – stains so many an Instagram post, but this alternative to a breakfast bowl is just the ticket for winter. I hope you enjoy.

Dragon fruit coconut crumble

Fruit
4 green apples, skin on, roughly chopped
½ cup Medjool dates, pitted and chopped
¼ cup water or white wine if you’re feeling flash!
¼ tsp cinnamon
Pinch salt
2 pink dragon fruit

Crumble
½ cup plain flour
½ cup rolled oats
½ cup hazelnuts, chopped
¼ cup brown sugar
¼ cup shredded coconut
100g cold unsalted butter, more for greasing

To serve
Coconut yoghurt to serve

Method

  • Preheat oven to 180°c. Lightly grease a 6 cup oven-proof dish with butter.
  • Place apples in a medium-sized saucepan, add dates, water, cinnamon and salt.
  • Simmer for about 20 minutes until the apples are soft. Allow to cool slightly.
  • Slice open the dragon fruit and using a spoon scoop out the flesh. Discard skin.
  • Add to cooked apple mixture then transfer to the prepared oven dish.
  • In a large bowl, mix flour, oats, hazelnuts, sugar and cinnamon.
  • Using a coarse grater, grate the butter over mixture.
  • Quickly massage the butter through the dry mixture. Do not over rub!
  • Scatter the crumble mix over the cooked fruit.
  • Transfer to the oven and bake for 25-30 mins until crisp and golden.
  • Serve with coconut yoghurt.

*The format for this recipe was inspired by the custard apple crumble found here

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