Filling
1 medium pineapple, peeled, cored, and cut into 1/2 bites (around 5 1/2 cups)
3 ripe but firm bananas, cut into 1/2 inch slices
1/4 cup sugar
1/4 cup dry, unsweetened shredded coconut
2 tablespoons tapioca flour or all-purpose flour
1 tablespoon lime juice (about 1 lime)
1 teaspoon grated fresh ginger or 2 teaspoons dry, ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon salt
Crumble Topping
1 cup all-purpose flour
1 cup rolled oats
1 cup brown sugar
1/2 teaspoon ground cinnamon
1/8 teaspoon salt
1 stick of butter or 1/2 cup refined, solid coconut oil, cut into small cubes and chilled
Directions
Pre-heat the oven to 375 degrees.
Throw the cut pineapple and bananas into a large mixing bowl. Add the sugar, coconut, tapioca flour, lime juice, ginger, cinnamon, nutmeg, and salt and mix until all the fruit is coated. Pour filling into a 9 inch round or 11 inch oval and 2 inch deep dish.
Now make the crumble topping. In a medium bowl, stir together the flour, oats, brown sugar, cinnamon, and salt. Add the butter and using your finger or a fork, mash that in throughout the flour mix until all the crumbles are kind of pea-sized. Sprinkle this evenly over the fruit. Now put the fruit dish on a cookie sheet (just in case it boils over a little), and stick it in the oven for 40-50 minutes or until the top is golden brown. *side note, this can also be made on the grill!!