Tropical Rum Crumble

From Ainsley’s Food We Love, ITV

A classic crumble with a tropical twist.


Preheat the oven to 200C/180Cfan/Gas 6

Put the apple, pineapple, cinnamon and fruit juice in a saucepan or saute pan and cook over a low heat for 7-8 mins until the fruit starts to soften – add a little water if needed.

Remove from the heat and stir in the rum, banana and lime zest then spoon the fruit into a pie dish. Sprinkle over the ginger and set aside.

Rub the butter into the flour until it resembles coarse breadcrumbs, then stir in the sugar, coconut and a good pinch of ground ginger. Spoon over the fruit and bake for 30-35 minutes until the topping is golden.

Serve with custard and a grating of fresh nutmeg.



  • 2-3 apples, peeled & cored, thickly sliced
  • 1 small pineapple, peeled, cored and cut into 2cm cubes
  • 1tsp ground cinnamon
  • 2 tbsp orange or pineapple juice
  • 2 firm bananas, thickly sliced
  • good splash of rum or coconut rum
  • zest of 1 lime
  • 1 tsp ground ginger, plus extra pinch
  • 110g chilled butter, cut into pieces
  • 175g plain flour
  • 4 tbsp light muscovado or golden caster sugar
  • 1 tbsp desiccated/shredded/flaked coconut