Best Passion Fruit Crumble Recipes

MANGO PASSION FRUIT CRUMBLE

Mango Passion Fruit Crumble image

I live in Cambodia, and from January to May the markets are always full of ripe juicy mangoes. The problem is, I've never really found a way to use them in a dessert. So when I was looking at a recipe for an apple crumble I decided to substitute the apple with mango and with a few of my own alterations, it's been a family favorite! The passion fruit really brings that extra tangy taste to the mangoes. Serve this dish with vanilla ice cream or even some plain youghurt, it's delicious.

Provided by Kali

Categories World Cuisine Recipes Asian

Time 40m

Yield 4

Number Of Ingredients 10

Ingredients

¾ cup all-purpose flour
⅓ cup brown sugar
6 tablespoons cold butter
⅔ cup rolled oats
2 teaspoons ground cinnamon
½ teaspoon ground nutmeg
2 ripe mangoes - peeled, pitted, and cubed
2 passion fruit, pulp removed
1 tablespoon lime juice
1 pinch ground cinnamon

Steps:

Preheat an oven to 350 degrees F (175 degrees C). Grease an 8x8 inch baking dish.
Mix the flour and brown sugar in a bowl, and cut the butter into the flour-sugar mixture with a pastry cutter or two table knives until the mixture resembles coarse cornmeal. Add the oats, cinnamon, and nutmeg, and stir well.
Place the cubed mango on the bottom of the greased baking dish, and spoon the passion fruit pulp over the mango. Stir to mix and evenly distribute the fruit in the dish. Drizzle lime juice over the fruit. Sprinkle the fruit with the oats topping, making sure it is fully covered. Sprinkle a little extra cinnamon over the top.
Bake in the preheated oven until the top has browned and the fruit is tender, about 20 minutes.

Nutrition Facts : Calories 422.7 calories, Carbohydrate 61.5 g, Cholesterol 45.8 mg, Fat 18.8 g, Fiber 5.1 g, Protein 5.1 g, SaturatedFat 11.3 g, Sodium 133.4 mg, Sugar 30.5 g

PASSION FRUIT "CRUMBLE"

Passion Fruit

This is such a sweet little dessert. As you know, I'm not one for sweet treats but this is a little pop of yumminess-perfect for dinner parties, and it won't leave your guests rolling around on the floor with indigestion.

Provided by Amelia Freer

Categories HarperCollins Dessert Passion Fruit Cobbler/Crumble Raspberry Coconut Wheat/Gluten-Free Vegan Vegetarian Pescatarian Paleo Peanut Free Soy Free Kosher Diabetes-Friendly

Yield Serves 3

Number Of Ingredients 9

Ingredients

1 cup raspberries
1 teaspoon coconut oil
1 vanilla pod, cut in half and seeds scraped out
1 tablespoon coconut blossom nectar or maple syrup (or sweetener of your choice)
1 small eating apple, peeled and cored
3 large passion fruits
1/4 cup cashew nuts, finely chopped
2 teaspoons coconut sugar
6 mint leaves, finely chopped

Steps:

Preheat the oven to 350°F.
In a saucepan over low heat, cook the raspberries with the coconut oil, vanilla seeds and pod, and the coconut blossom nectar or maple syrup for 3 to 4 minutes. Pulse the apple in a food processor, add to the compote and cook for another minute. Take off the heat and remove the vanilla pod.
Halve and empty the passion fruits, reserving the shells, and put into a bowl with the compote. If the compote is very runny, strain the juices through a sieve into the saucepan and bubble over medium heat until thick and syrupy. Pour this syrup back into the compote. If it's slightly too tart for your taste, add a little more coconut blossom nectar or maple syrup.
Spoon the compote into the passion fruit shells, sprinkle with the chopped cashews and add a little coconut sugar. Bake for 20 to 30 minutes (depending on your oven). Serve sprinkled with the finely chopped mint.