Tropical Crumble

  • 25MINS
  • 30MINS
  • 223KCAL

Our tropical twist on a traditional fruit crumble that's bursting with sunshine flavours! Perfect for slimming and Weight Watchers diets.

Easy Peasy Tropical Crumble pinchofnom.com

NutritionPer Serving

  • Calories223
  • Carbs37g
  • Protein2.6g
  • Fat6.6g
  • Saturates3.4g
  • Sugars20g

Tropical Crumble | Pinch of Nom Slimming Recipes

For the full list of ingredients and comprehensive instructions, please see the recipe card below. Before you scroll, there’s important stuff in the blurb!

This Tropical Crumble is a real taste of summer! With fresh, juicy mango and pineapple baked until soft topped with a crunchy crumble, this brings back so many childhood memories and it’s perfect for summer evenings.

If you’ve never tried crumble made with rolled oats, you will be pleasantly surprised: makes a slimming friendly crumble that’s just as good as the full fat version. The extra fibre in the oats means it will fill you up for longer, too. We’ve added dessicated coconut for even more texture and holiday vibes.

You could serve this crumble on its own with the warm fruit juices, but our favourite is a dollop of hot custard on top. Warming, fruity, delicious!

What diets is this Tropical Crumble suitable for?

This Tropical Crumble recipe is suitable for vegetarian diets.

It can be made gluten free as long as you swap out the following ingredients for gluten free versions; 

  • Rolled oats
  • Plain flour

Please make sure to double or triple check all of your ingredients if you’re cooking for people with allergies.

How Weight Watchers friendly is this Tropical Crumble recipe?

  • You need to count 5 Points per portion of this Tropical Crumble recipe if you’re on WW Green. 
  • You need to count 5 Points per portion of this Tropical Crumble recipe if you’re on WW Blue.
  • You need to count 4 Points per portion of this Tropical Crumble recipe if you’re on WW Purple.

Do you need any special ingredients to make Tropical Crumble?

Ripe pineapple and mango is best as it’s naturally sweet and juicy, but if your fruit isn’t quite ripe, you can add a little sweetener before cooking. We’ve used ramekin dishes to serve this crumble in individual portions. It makes them so easy to cook and serve in one! 

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A sharp chefs knife   is essential for evenly sized fruit pieces.

Four ramekins elevate this pud into individual servings that look great on the table!

How many calories are in this Tropical Crumble?

There are 223 calories per portion in this Tropical Crumble, which means it falls into our Weekly Indulgence category. 

This Tropical Crumble is perfect if you’re following a calorie controlled diet, and fits well with any one of the major diet plans such as Weight Watchers. 

As a guide, an average man needs around 2,500kcal (10,500kJ) a day to maintain a healthy body weight. For an average woman, that figure is around 2,000kcal (8,400kJ) a day. Obviously, if your goal is to lose weight then you might want to adjust these slightly! You can read more about these recommendations on the NHS website.

To prepare the pineapple

Step 1

Lay the pineapple on its side on a large chopping board. Using a large, sharp knife, cut off the leafy end and discard.

Step 1 pinchofnom.com

Step 2

Cut off the other end and discard. Stand the pineapple upright and thinly slice off the skin from the sides, starting at the top and carefully cutting downwards. Discard the skin.

Step 2 pinchofnom.com

Step 3

Using a small sharp knife, cut away any black ‘eyes’ and discard.

Step 3 pinchofnom.com

Step 4

Cut the pineapple into quarters lengthways. Cut away the hard core along the length of each quarter and discard.

Step 4 pinchofnom.com

Step 5

Slice across the width of the pineapple quarters to make very thin slices, about 3 cm in length. Place in a medium mixing bowl and set aside.

Step 5 pinchofnom.com

To prepare the mango

Step 6

Lay the mango on the chopping board. Slice off both sides of the mango along its length, either side of the large flat stone in the centre. The stone is usually about 2 – 3 cm wide, so you will need to cut either side of that.

Step 6 pinchofnom.com

Step 7

Cut away the remaining strip of flesh around the stone, cut off the skin, and cut the flesh into 1 cm pieces. Discard the stone. Place the mango pieces in the bowl with the pineapple.

Step 7 pinchofnom.com

Step 8

Take the two mango sides, and using a small sharp knife, carefully cut a ‘criss cross’ pattern into the mango, the cuts should be about 1 cm apart. Cut just down to the skin but take care not to cut into the skin itself.

Step 8 pinchofnom.com

Step 9

Turn each mango half ‘inside out’, to form a ‘hedgehog’ effect. Cut the mango flesh away from the skin. You should have pieces about 1 cm in size. Place in the bowl with the pineapple.

Step 9 pinchofnom.com

Step 10

Add the cinnamon, lime juice and zest to the bowl of fruit and stir in until well combined and set aside.

Step 10 pinchofnom.com

Step 11

Preheat the oven to 170ºC.

To make the crumble

Step 12

To make the crumble: Place all of the ingredients for the crumble in a small mixing bowl. Rub the reduced fat spread into the dry ingredients until it forms a crumbly mixture.

Step 12 pinchofnom.com

Step 13

Divide the fruit mixture between four, 300 ml large ramekin dishes, including any fruit juices from the bottom of the bowl.

Step 13 pinchofnom.com

Step 14

Divide the crumble mixture between the four dishes, spreading lightly over the fruit. Place on a baking tray.

Step 14 pinchofnom.com

Step 15

Place in the preheated oven for 25 – 30 minutes, until the fruit is tender and the crumble is golden brown. Serve hot or warm with custard.

Tropical Crumble | Pinch of Nom Slimming Recipes

What could I serve with this Tropical Crumble?

This crumble is delicious with hot custard, aerosol cream or fat free yoghurt. 

Why not try serving for pud on a summer’s day with the following starter, main and side?

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How do you know when Tropical Crumble is cooked?

You should cook this Tropical Crumble until the fruit is tender and the crumble is golden brown. This will take around 30 minutes.

Standard advice here in the UK is to cook food until it has reached 70°C and stayed at that temperature for 2 minutes. This is to keep your family safe. 

How long can you keep Tropical Crumble in the fridge?

Once you’ve put it out, ideally you should eat it within 4 hours.

If you allow any leftovers to cool, make sure to refrigerate in a container with a lid and chill.  You can keep leftovers of Tropical Crumble in the fridge for approximately 2 days or so. 

Can I freeze Tropical Crumble?

Yes you can! This recipe can be frozen, but please remember to do the following;

  • Freeze it as soon as it is cold enough.
  • Use a container or bag that is suitable for freezing.

Don’t forget to add a label with what it is, and on what date you put it in the freezer! 

How do I reheat Tropical Crumble?

From chilled: Place in a microwave proof container with loosely fitting lid and heat for 4-7 minutes until piping hot.

From frozen: Allow to defrost, and heat covered in the microwave for 3-5 minutes then stir. Cook for a further 5-7 minutes until piping hot.

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Tropical Crumble

Our tropical twist on a traditional fruit crumble that's bursting with sunshine flavours! Perfect for slimming and Weight Watchers diets.
  • Prep Time
    25 MINS
  • Cook Time
    30 MINS
  • KCals 223
  • Carbs 37G
  • WW Points:
  • 5 Green
  • 5 Blue
  • 4 Purple

Ingredients

  • 1 medium ripe pineapple approx 500g each
  • 1 large ripe mango approx 250g each
  • ½ tsp ground cinnamon
  • 2 limes zested and juiced

For the crumble

  • 25 g plain flour
  • 25 g rolled oats
  • 25 g brown granulated sweetener
  • 25 g reduced fat spread
  • 20 g dessicated coconut

We use a fan assisted oven for all of our recipes. Check out our oven temperature conversion guide.

Please do not screenshot this. Recipes are updated often

Instructions

To prepare the pineapple
  1. Lay the pineapple on its side on a large chopping board. Using a large, sharp knife, cut off the leafy end and discard.
  2. Cut off the other end and discard. Stand the pineapple upright and thinly slice off the skin from the sides, starting at the top and carefully cutting downwards. Discard the skin.
  3. Using a small sharp knife, cut away any black 'eyes' and discard.
  4. Cut the pineapple into quarters lengthways. Cut away the hard core along the length of each quarter and discard.
  5. Slice across the width of the pineapple quarters to make very thin slices, about 3 cm in length. Place in a medium mixing bowl and set aside.
To prepare the mango
  1. Lay the mango on the chopping board. Slice off both sides of the mango along its length, either side of the large flat stone in the centre. The stone is usually about 2 - 3 cm wide, so you will need to cut either side of that.
  2. Cut away the remaining strip of flesh around the stone, cut off the skin, and cut the flesh into 1 cm pieces. Discard the stone. Place the mango pieces in the bowl with the pineapple.
  3. Take the two mango sides, and using a small sharp knife, carefully cut a 'criss cross' pattern into the mango, the cuts should be about 1 cm apart. Cut just down to the skin but take care not to cut into the skin itself.
  4. Turn each mango half 'inside out', to form a 'hedgehog' effect. Cut the mango flesh away from the skin. You should have pieces about 1 cm in size. Place in the bowl with the pineapple.
  5. Add the cinnamon, lime juice and zest to the bowl of fruit and stir in until well combined and set aside.
  6. Pre-heat the oven to 170ºC.
To make the crumble
  1. To make the crumble: Place all of the ingredients for the crumble in a small mixing bowl. Rub the reduced fat spread into the dry ingredients until it forms a crumbly mixture.
  2. Divide the fruit mixture between four, 300 ml large ramekin dishes, including any fruit juices from the bottom of the bowl.
  3. Divide the crumble mixture between the four dishes, spreading lightly over the fruit. Place on a baking tray.
  4. Place in the preheated oven for 25 - 30 minutes, until the fruit is tender and the crumble is golden brown. Serve hot or warm with custard.

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Recipe notes

Tip: If you use ripe pineapple and mango, you will find there's no need to add any sweetener to the fruit mixture, it will be sweet enough. If your fruit isn't rip yet, just add a sprinkling of brown granulated sweetener to the fruit mixture before cooking.

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2 comments

See what others have to say

SianTuesday 17th August 2021

Can you use frozen mango and pineapple?

Reply

    HollyTuesday 31st August 2021

    Hey Sian, yes frozen pineapple and mango can be used for this crumble, hope that helps!

    Reply

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