Tropical Crumble

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

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.

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

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

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.

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.

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.

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.

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.

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

Pre-heat the oven to 170ºC.

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.

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

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

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.