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!
For the crumble, you will need:
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!)
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.
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
For the Crumble:
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
- 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.
- 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.
Nutritional information are estimates only.
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?