I had this for a very decadent breakfast and I need to tell you how gorgeous it is. I love crumble, I like passionfruit and I adore custard. The problem with crumble and custard is that the custard is an extra fiddly step and is also incredibly fattening. For the record, I am a crumble Nazi and it’s against the law to eat crumble with ice cream. Unless it’s an incredibly hot day and you’re in Singapore. Sigh.
Nigella gave me some inspiration with her self-saucing gooseberry crumble recipe. I had passionfruit and pineapple, and everything just clicked into place. The gula melaka was a logical sweetener to keep to the tropical theme.
Why crumble for breakfast? Mum used to make apricot crumble for breakfast on weekends when we lived in Germany. It is such a comforting childhood memory. Also, a friend of mine claimed that passionfruit taken at night makes for a poor night’s sleep, so I make sure I only take passionfruit in the morning. It’s a silly superstitution I know, but humour me here.
120 g butter, frozen
200 g plain flour, frozen
3 tbsp sugar
¼ small pineapple, chunked
2 tsp gula melaka
1 egg yolk
4 tbsp cream
- Remove the butter and flour from the freezer. Cut the butter into slices, then bits and using your fingers, rub it into the flour. You should get lumps of various sizes.
- Stir in the sugar and set aside. It’s worthwhile to make a larger batch of crumble topping to freeze for later. Then you can have crumble on demand.
- Preheat the oven to 180°C.
- Stir the gula melaka into the passionfruit pulp and pineapple chunks until dissolved, then place into a shallow ovenproof bowl.
- Beat the egg yolk and cream together till combined, then stir into fruit mixture.
- Spoon the crumble over the mixture. Make sure it’s a very generous layer.
- Put in the oven for 25 minutes. Make sure you have something inside to catch the spills, it’s likely to bubble over.
- When it’s browned on top and bubbling below, take out carefully and allow to cool for 10 minutes before almost burning your mouth trying to get at the tart, sweet, fragrant, gorgeous goodness.
Serves 2-3, depending on how much you want to share.