“The flavour of sapodilla is often compared to brown sugar, caramel and pears. They are a great substitute in desserts that call for fruit like this crumble!” – Suwannee, Suwannee Rose
Sapodilla Crumble
Course:
Dessert
Cuisine:
Caribbean
Ingredients
- 1/2 cups peeled and seeded sapodilla
- 3/4 cup flour
- 1/2 cup oats
- 1/2 cup raw cashew pieces , lightly toasted
- 1/3 cup melted butter
- 1/4 cup sugar
- 2 tablespoons brown sugar
- 1 tablespoon cornstarch
- 1/2 teaspoon salt
- 1/4 teaspoon cinnamon
- 1/4 teaspoon nutmeg
Preparation
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In a mixing bowl, combine the flour, cashews, oats, remaining sugar, brown sugar, salt, cinnamon and nutmeg. Stir in the melted butter. Refrigerate this mixture for 20 minutes.
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Butter a deep-dish pie pan or 8×8 baking pan.
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Heat the oven to 375 degrees F.
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Sprinkle the sapodilla with cornstarch and 1 tablespoon of sugar and mix it together gently so the fruit doesn’t break apart. Pour into the prepared baking dish.
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Remove the mixture from the refrigerator and break it apart with a fork, allowing for large and small crumbles. Sprinkle the crumbles evenly over the sapodilla mixture.
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Bake for 35 to 40 minutes, or until the top begins to turn golden brown.
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Remove from the oven and allow to cool for 10 minutes before serving.