Tuesdays with Dorie: Tropical Fruit Crumble

August 16, 2011

This week’s recipe for the Tuesdays with Dorie bakers is Tropical Fruit Crumble, selected by my favorite baker from down under, Gaye (aka Cakelaw) from Laws of the Kitchen.

What makes it tropical? Mango, banana, ginger, lime zest, and nuts (cashews in my case). What makes it a Jill dessert? A big dollop of fat-free whipped topping! Yep, I love it and refuse to be ashamed.

What I did: I made 1/4 of the recipe and baked it in a 5.75″ x 3″ mini loaf pan. I subbed cashews for pecans, because I didn’t have pecans, and aren’t cashews more tropical anyway?

How it went: This was quick to make, though I managed to generate a lot of dishes! One saute pan, two bowls, the mini loaf pan, a baking sheet and Silpat, plus various mixing and measuring devices. The fruit didn’t seem that juicy after cooking, but as the crumble baked, the juices bubbled up on top of the crumble topping. I drained some liquid off when I took it out of the oven, but the topping was pretty moist. Other bakers noted that their topping wasn’t crisp either. Maybe it wasn’t supposed to be? Maybe that’s why this is a “crumble” and not a “crisp”?

How it tasted: My husband and I both liked it, but agreed that it was just OK. The combination of flavors was tasty, but the crumble topping was soft, and the mango and banana were pretty soft too; I prefer the texture of an apple crisp, where the apples have a little bit of bite, and the topping is crunchy. I kept thinking about Dorie’s Double Crisp and how delicious that was.

If a topical fruit crumble is up your alley, look on page 481 of Baking: From My Home to Yours, or click over to Laws of the Kitchen; she has the recipe published here.


  1. It looks perfect… especially with that Cool Whip on top! I love it, too! 🙂

  2. I love cool whip too! looks great

  3. im a sucker for that whiopped topping too.

  4. I sat out this week, but it seems the reviews were pretty mixed so I’m feeling a bit less guilty about it 🙂 I’m not a cool whip fan, but here’s my confession – I love the whipped cream in the can!

  5. Hi Jill, this dessert looks scrumptious! I think the fat-free whipped toppign on top is a perfect flourish – thanks for baking with me this week.

  6. I used pineapple instead of banana, which retained a bit of texture after baking. My topping wasn’t crisp and I suppose that would have been better, but this still tasted very good!

  7. Jill, I hadn’t seen your new header yet – it looks great! I like whipped topping, too, but for some reason never buy it. I thought this was a fun recipe.

  8. Jill – I’m thinking of joining the group doing Dorie’s new French cookbook…French Fridays. The recipes so far look interesting and I’m going to go check the book out tomorrow…message me and let me know how you’ve enjoyed it. seems like you have kept up with it…

  9. hmmm I thought my topping was soft b/c I omitted the nuts but maybe not? oh well. I thought it was tasty. well done, yours looks great

  10. i’m not sure the difference btwn a crisp and a crumble, but after my crumble experience, i think i’m more of a crisp person, too.

  11. I think your version looks good and I like the combination of flavors. But, I’m with you, crispy apple desserts are on of my favorites.

  12. Your crumble looks great – especially with that dollop of whipped topping! (I only eat it about once a year but it IS good.)

  13. I agree with you about the consistency of an apple crisp. Still, this looks like a fun dessert to try.

  14. The bananas scared me away from this one. Sorry it was just meh!

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