Whenever I come back from Hawaii, all I want are tropical fruits and island foods. The last trip was no exception and a few days afrer I got back, I headed over to Organix to grab some organic papayas from Kumu Farms. I decided on a crisp, or maybe this is actually a crumble…I’m not sure. One has nuts and one has oats or something like that. I added pineapple because I love pineapple. You could easily make this entirely with papaya though.
2 c sliced papaya
2 c chopped pineapple
1/3 c unbleached cane sugar
1/2 tsp vanilla powder or vanilla paste
1/4 c chopped macadamia nuts
1/4 c dried, unsweetened coconut (I like the big pieces for this)
1/2 c brown sugar
2/3 c unbleached all-purpose flour
1/2 c Earth Balance
pinch vanilla powder
Preheat oven to 375°F and grab a baking dish (I used a 9×9 square). Toss together the fruit, sugar, and vanilla powder or paste. Add the fruit to the baking dish. In separate bowl, combine nuts, sugar, flour, salt and vanilla. Add the Earth Balance in chunks, working the Earthy B into the sugar/flour mixture with a fork or your hands. Sprinkle the topping over the fruit. Bake for about 40-45 minutes until center bubbling and topping is toasted. If the topping is toasting too fast, add a sheet of aluminum foil to protect it.