Coconutty Fruit Crumble Recipe

Preheat the oven to 375°F (190°C). Place a rack in the middle.

Prepare 5 cups of mixed fruit: peel and core apples/pears; pit and chop peaches or mango; cut pineapple into bite-size pieces. Aim for uniform pieces about 1/2-inch to 3/4-inch.

In a large bowl, combine 3 tablespoons granulated sugar, 2 tablespoons light brown sugar, 2 teaspoons cornstarch, 1 tablespoon fresh lime juice, 1 teaspoon vanilla extract, 1/2 cup unsweetened shredded coconut, and 1/4 teaspoon salt. Whisk to evenly distribute the cornstarch and coconut.

Add the prepared fruit to the sugar mixture and toss gently until fruit is evenly coated. Let sit 5 minutes so juices begin to release and the cornstarch can start to thicken.

Transfer the fruit mixture to a 9-inch (23 cm) square or similar 3-quart baking dish, spreading into an even layer and leaving about 1/2 inch of space at the edges for bubbling.

In a medium bowl, whisk together 1 1/4 cups all-purpose flour, 3/4 cup rolled oats, 3/4 cup unsweetened shredded coconut, 2/3 cup packed light brown sugar, 2 tablespoons granulated sugar, 1 teaspoon ground cinnamon, and 1/4 teaspoon salt until evenly combined.

Add 8 tablespoons (1 stick) cold unsalted butter cut into small cubes to the dry mixture. Using a pastry cutter, two forks, or your fingertips, cut the butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized pieces (about 6–8 rotations if using a food processor).

If you want a slightly crisper coconut flavor, stir in 1 tablespoon melted coconut oil. The topping should hold together slightly when pressed but remain crumbly.

Taste a bit of the topping; if you prefer it sweeter, add up to 1 tablespoon more brown sugar and mix.

Evenly distribute the crumble topping over the fruit in the baking dish, covering the fruit but leaving small gaps to let steam escape. Press gently in a few places to compact thicker areas.

Optionally, whisk 1 large egg and brush a light coat over the exposed crumble to encourage a glossy, golden top.

Sprinkle 1 tablespoon turbinado sugar or a light scattering of extra shredded coconut over the topping for extra crunch and appearance.

Place the crumble on a rimmed baking sheet to catch any drips and bake in the preheated oven for 35–45 minutes, until the topping is golden brown, coconut is toasted, and fruit filling is bubbling at the edges. If the topping browns too quickly, tent loosely with foil after 25 minutes.

Remove from oven and let the crumble rest at least 15 minutes so the filling sets slightly (this makes serving cleaner).

Serve warm with vanilla ice cream or whipped cream. Store leftovers covered in the refrigerator for up to 3 days; reheat individual portions in the oven at 325°F (160°C) for 10–12 minutes to refresh the topping.