My parents came to the UK from Jamaica in the 50's and 60's like many African-Caribbean's of my generation. I was born and raised in London and the term "Multi Ethnicity" has a number of interpretations for me. I see myself as a black woman but if I am going to be more specific, I am of mixed heritage, as both my parents are mixed race. My mother is Black and Indian and my father is half Black and half White Jamaican. (all four of my grandparents are Jamaican)
Growing up with Caribbean parents, meant I ate mainly Caribbean food at home and growing up mainly in London meant I ate English food at school. As a Londoner, I grew up exposed to the Asian culture as there are a huge number of Indian restaurants and people in London. In addition I lived and went to school with a significant number of Greek and Jewish children.
This gave me a multi- ethnic approach to food and my food experience. To further explain my multi ethnic culinary experience, I am proud to have had the opportunity to travel to over 36 countries. In addition I have lived in England, Jamaica, Crete & Thailand. I lived in Jamaica from the age of 5yrs -10yrs. I was born and raised in London, England. I have also lived in Crete & Thailand on a Gap year as a Student Missionary (through my church) before I went to University.
This recipe is a fusion of English and Jamaican favourites. This is a Caribbean spin on the classic apple crumble, but with additional tropical fruits and some spices to give it a bolder flavour. I also have a YouTube Video showing you how to make it…..just go to YouTube (my channel is called Kirly Sue) and search for apple, mango and pineapple crumble.
Apple, Mango & Pineapple Crumble
Preparation time: 15 minutes
Cooking Time: 20 minutes
Serves: 8 portions
• 2-3 apples
• 1 large ripe mango (can also use 9 oz or 250 g of tinned mango puree)
• ½ medium pineapple (can also use 9 oz or 250 g of tinned pineapple)
• 4- 6 oz or 170 g brown sugar
• 6 oz or 170 g vegan butter or margarine
• 10 oz or 280 g plain flour
• ¾ tsp ground cinnamon
• ¼ tsp ground nutmeg
• ¼ tsp cloves (crushed)
• 2 oz or 50 g rolled oats
• 1 oz or 25 g digestive or ginger biscuits (crushed)
1. Preheat the oven to 400°F, 200°C or gas mark 6.
2. Peel the apples and roughly chop.
2. Place in a pan with 4-6 tbsp of water and simmer for about 5-10 minutes until softened.
3. Add the mango and pineapple and set aside in an oven proof dish.
4. Cut the margarine or butter into small cubes and add this to flour.
5. Mix with your fingertips until it resembles an even crumb texture.
6. Cover the fruit with the crumble mixture.
7. Bake for approximately 20 - 30 minutes until the crumble is golden and the fruit mixture is piping hot.