This kiwi crumble is unlike any crumble you’ve had before – made with gold kiwi, toasted coconut and cardamom, it’s bursting with tropical flavours you might as well be lounging by the beach, preferably under a coconut tree, most definitely not thinking of work.
Disclosure: This post is sponsored by Zespri Kiwifruit but all photos, words and opinions are mine. Thank you for supporting the brands that support me!
I grew up in Manila where it’s summer approximately 300 days of the year so I love the heat and the sunshine.
The Philippines is an archipelago too so you can get to a beach in an hour and enjoy the ocean breeze without much hassle (except of course the infamous Manila traffic).
I now live in Toronto where I’m always cold (I get teased about it all the time too!) so when summer rolls along, I am beside myself with glee.
Kiwi crumble – not your usual crumble
This kiwi crumble is everything I love about summer. It’s made with sunny, golden Zespri SunGold Kiwifruit – which is unique not only because it’s not green but also because it’s not your usual crumble fruit.
Then it’s filled with tropical flavours like cardamom and coconut which always remind me of the tropics.
And finally it’s topped with ice cream so it’s an awesome summer treat.
Kiwifruit is a super fruit
Kiwifruit on its own is already an amazing snack. It’s packed with vitamins C, E, potassium and fibre.
You just cut it in half, scoop out all the deliciousness with a spoon, and enjoy!
And in case you’re wondering, SunGold kiwifruit is sweeter than a green kiwifruit and tastes like a mango and a strawberry – isn’t that just fantastic? And that unique flavour makes it an awesome fruit to bake with as well.
Golden kiwi crumble
In this crumble, the kiwi takes on a creamy consistency with wonderfully crunchy seeds.
Its unique flavour complements the cardamom and toasted coconut crumble perfectly and, topped with vanilla ice cream, makes for a lovely summer dessert.
It’s so easy to make too!
Ingredients
For the crumble, you will need:
- All purpose flour
- Brown sugar
- Ground cardamom
- Salt
- Rolled oats
- Unsalted butter
For the kiwifruit filling:
- Zespri Sungold kiwifruit
- Granulated sugar
For the topping:
- Shredded coconut
- Sliced almonds (or nut of your choice)
- Vanilla ice cream (optional but highly recommended!)
(or nut of your choice)How to make
1. PREP RAMEKINS. Preheat oven to 350F. Set 4 ramekins
on a baking sheet covered with parchment paper and set aside.
2. COMBINE CRUMBLE INGREDIENTS. In a medium bowl, combine flour, sugar, cardamom, salt and rolled oats.
3. ADD BUTTER. Add cubed butter and, using your hands, combine the
butter into the flour mixture until the mixture becomes lumpy and crumbly (pieces the size of chickpeas are OK); don’t over mix. Set aside.
4. PREP GOLDEN KIWI. In another bowl, mix kiwifruit with granulated sugar.
5. ASSEMBLE KIWI CRUMBLES. Evenly divide your golden kiwi into your 4 ramekins. Press the kiwis gently to the bottom. Then evenly divide your crumble to top the kiwis.
6. BAKE AND SERVE. Bake for 30-45 minutes or until the tops are golden brown and the juices are bubbling. Take out of the oven and sprinkle with toasted coconut and almonds. Cool slightly, top with ice cream, enjoy!
Perfect summer dessert
So go and get yourselves some Zespri SunGold Kiwifruit (it’s available in your local supermarkets from May to October…that means now!) and let this tropical kiwi crumble jazz up your summer.
This apple and blackberry crumble is another unique crumble you can try.
Love kiwi fruits? Try this kiwi pineapple smoothie!
And if you’re looking for other tropical and refreshing summer desserts, try these:
- Experience the tropics with every bite of this refreshing no bake pineapple coconut cream pie. From the sweet and tangy crushed pineapple to the fluffy whipped coconut cream to the crunchy toasted coconut, this is summer in a pie!
- Tropical and refreshing, coconut popsicles (Filipino ice buko recipe) are a fantastic way to stay cool on a sizzling summer day.
- No bake lemon cheesecake – light, creamy, so easy to make. Lemon curd filling, scrumptious Oreo cookie crust, whipped cream topping. Perfect!
- Mango graham cake is a popular dessert in the Philippines. Also called mango float, it’s cold, sweet and so easy to make. Just layer graham crackers, sweetened cream, mangoes and enjoy.
Tropical Kiwi Crumble
Equipment
Ingredients
For the Crumble:
- ½ cup all purpose flour
- ½ cup packed brown sugar
- ¼ tsp ground cardamom
- ¼ tsp salt
- 1 cup rolled oats
- ½ cup cold unsalted butter cubed
For the Kiwifruit Filling:
- 4 pcs Zespri Sungold kiwifruit approximately 1 ¾ cups, cut in half, scooped out and roughly chopped
- 1 tbsp granulated sugar
For the Topping:
- shredded coconut toasted
- sliced almonds (walnuts, or any nut of your choice) toasted
- vanilla ice cream optional
Instructions
- Preheat oven to 350F. Set 4 ramekins on a baking sheet covered with parchment paper and set aside (see note).
- In a small bowl, combine ½ cup flour, ½ cup sugar, ¼ teaspoon cardamom, ¼ teaspoon salt and 1 cup rolled oats.
- Add the ½ cup cubed butter and using your hands, combine the butter into the flour mixture until the mixture becomes lumpy and crumbly (pieces the size of chickpeas are OK); don't over mix. Set aside.
- In another bowl, mix 1 ¾ cups kiwifruit with 1 tablespoon granulated sugar.
- Evenly divide your kiwifruit into your 4 ramekins. Press the kiwis gently to the bottom.
- Then evenly divide your crumble to top the kiwis.
- Bake for 30-45 minutes or until the tops are golden brown and the juices are bubbling.
- Take out of the oven and sprinkle with toasted coconut and almond. Cool slightly, top with ice cream then serve.
Video
Notes
- You will need 4 6-oz (at least) capacity ramekins.
- How much topping you sprinkle on your kiwi crumbles is entirely up to you!
- See the post for the complete step-by-step photos.
Nutrition
Nutritional information are estimates only.
Happy baking!
Did you make kiwi crumble? Tell me about it in the comments section below. I’d love to hear from you. Have you had gold kiwi before?
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Kaz
This was delish, thank you. It even works on a chilly autumn evening like here in the southern hemisphere. it’s kiwi season so we have during an abundance of kiwifruit.
Jolina
Thanks Kaz, glad you enjoyed it! I’m waiting for golden kiwi to show up in shelves here so I can make a batch of this myself 🙂
Kelly
I’m late to the party but just found this recipe and made it tonight. It is SO delicious! I have a rare blood disease called mastocytosis that requires me to eat a no histamine diet, which is not easy to do. It’s especially difficult to find desserts with approved ingredients. This recipe was (almost) a perfect fit. All I had to do was remove the almonds. I used a little less sugar in the oat mix (since I was going to eat it with ice cream) and skipped the coconut since I was too tired to toast some up. I can’t thank you enough for this. I love crumbles but can’t have cinnamon. With the cardamom, I didn’t even miss it! I’m going to check out more of your recipes to see what other hidden treasures might be there.
Jolina
Hi Kelly! Thank you, your note made my day 🙂 This is a gem of a crumble isn’t it? So happy you can enjoy it and that you liked it!
janella panchamsingh
This looks really good! I never thought of making kiwi crumble and I love crumble
Jolina
Thanks Janella! Kiwi is a super fruit IMO 🙂 I like gold especially. Hope you can try using kiwi in a crumble!