Try this delicious dessert using Corn Thins slices for a bit of crunch & popcorn flavour, combined with fibre rich pineapple & kiwifruit
Fruit filling ingredients
1 large pineapple, peeled and cored, roughly chopped
4 golden kiwifruit, peeled, roughly chopped
½ cup brown sugar
3 tbsp cornflour
1 tsp vanilla bean paste
1 tsp ground cinnamon
CORN THINS Crumble Ingredients
6 Sesame Corn Thins slices, roughly crumbled
1 cup gluten free rolled oats
½ cup coconut flakes
1/3 cup ground flaxseed
1/4 cup melted coconut oil or olive oil (for less saturated fat)
Pinch sea salt
Vanilla ice cream (GF), Greek or coconut yoghurt, to serve
Preheat oven to 180ºC. In a large, ovenproof dish combine fruit, sugar, cornflour, vanilla bean paste and cinnamon. Mix well until combined.
In a separate bowl combine all crumble ingredients and mix well to coat. Pour over the top of the fruit mixture and spread out to evenly coat.
Bake the crumble for 25-30 mins until golden and crunchy on top.
Serve with vanilla ice cream, or coconut or Greek yoghurt.
