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
- Preheat the oven to 170°C.
- 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.
- Combine the topping ingredients and sprinkle over the fruit. Bake for about 30 minutes, until bubbling.