Tamarillo, banana and blueberry crumble

For the fruit

4 large	Tamarillos (Main)
1 large	Banana, peeled and sliced (Main)
1 cup	Frozen blueberries (Main)
1 Tbsp	Rice flour
½ cup	Caster sugar
½ tsp	Ground cinnamon

For the crumble

¼ cup	Brown sugar, firmly packed
2	Weet-bix, gluten-free
½ cup	Desiccated coconut
½ cup	Sliced almonds
½ cup	Pumpkin seeds
50 g	Butter, melted

Directions

1. Preheat the oven to 170°C.
2. Peel and slice the tamarillos. Combine with the banana, blueberries, rice flour, caster sugar and cinnamon in a bowl. Cover and microwave on high for 2 minutes. Turn into a 20cm x 18cm baking dish.
3. Combine the topping ingredients and sprinkle over the fruit. Bake for about 30 minutes, until bubbling.

More from Jan using winter fruits

• Gluten-free mandarin bread
• Fish tacos with kiwifruit salsa