Exotic papaya and mango crumble

Preparation time 20 minutes

Total time: 1 hour

Ingredients

5 mL (1 tsp.) vanilla extract
75 mL (1/3 cup) butter, softened
250 mL (1 cup) all-purpose flour
125 mL (1/2 cup) unsweetened grated coconut
1 mango, peeled and cubed (about 500 mL/2 cups)
1/2 papaya, peeled, seeded and cubed (about 500 mL/2 cups)
2 mL (1/2 tsp.) ground star anise
125 mL (1/2 cup) brown sugar
125 mL (1/2 cup) coconut milk
2.5 mL (1/2 tsp.) salt

Heat oven to 220°C (425°F).
In a 23 cm (9 in.) square baking dish, combine coconut milk, half of brown sugar, as well as star anise, papaya and mango.
Set aside. Place grated coconut, flour, butter, remaining brown sugar, vanilla extract and salt in a bowl. Work fat into dry ingredients with fingers until crumbly.
Sprinkle mixture over fruit until almost completely covered. Bake in middle of oven for 30 to 35 minutes until topping is golden.
Serve with vanilla yogurt if desired and a fresh mint leaf.

Variation: Replace star anise with the seeds from a fresh vanilla bean.