Dragon fruit coconut crumble

Here’s a gorgeous dragon fruit coconut crumble dished up for brunch 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.

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Dragon fruit coconut crumble

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  • Author: Samantha Gowing


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


Units Scale

Dragon fruit coconut crumble

4 green apples, skin on, roughly chopped
1/2 cup Medjool dates, pitted and chopped
1/4 cup water or white wine if you’re feeling flash!
1/4 tsp cinnamon
Pinch salt
2 pink dragon fruit

1/2 cup plain flour
1/2 cup rolled oats
1/2 cup hazelnuts, chopped
1/4 cup brown sugar
1/4 cup shredded coconut
100g cold unsalted butter, more for greasing

To serve
Coconut yoghurt to serve



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



One Response

  1. Amazing natural wholesome dessert. Great for family, entertaining and defiantly make extra for yourself. There will be none left. Thank you so much Sam. You have made this winter a little bit warmer x x

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