Tamarillo

Tamarillos have a myriad of uses: try them in chutneys, dips, sauces or desserts. Here they are teamed with bananas for a surprising crumble.

Tamarillo and banana crumble Recipe

Ingredients

100 grams butter, chilled (Curds and Whey, Shop 12-13, Dairy Hall)
½ cup self-raising flour (Nut Trek, Shop 55-56, Dairy Hall)
½ cup brown sugar (Nut Trek, Shop 55-56, Dairy Hall)
¼ cup desiccated coconut (Nut Trek, Shop 55-56, Dairy Hall)
½ cup rolled oats (Nut Trek, Shop 55-56, Dairy Hall)
6 tamarillos, skins removed (plunge them into boiling water for 1 minute) and cut into slices (Fruit and Veg Supply, Stalls 21-25, H Shed)
3 tbsp sugar (Nut Trek, Shop 55-56, Dairy Hall)
2 bananas (Fruit & Veg Supply, Stalls 21-25, H Shed)
few drops vanilla extract (Nut Trek, Shop 55-56, Dairy Hall)

Method

Preheat oven to 180°C.

In a bowl, rub together butter and flour until the mixture resembles breadcrumbs. Add brown sugar, coconut and oats, making sure the ingredients are well combined.

Place tamarillos in a baking dish and sprinkle with sugar. Peel and slice the bananas and add them to the dish. Add a couple of drops of vanilla extract to the fruit, then cover with the crumble mixture.

Bake for around 30 minutes or until topping is golden-brown.

Serve warm with vanilla ice cream or custard.