Pineapple Crumble with Coconut Topping

850g crushed pineapple

1/2 cup caster sugar

2 lightly beaten eggs

3 passion fruit

300g sour cream

2 tbspns. plain flour

Method: Combine undrained pineapple and passion fruit in shallow ovenproof dish, sprinkle with 1/3 sugar. Mix sour cream, eggs and remaining sugar and sifted flour on bowl. Beat until smooth. Pour over pineapple mixture. Sprinkle with topping. Bake in moderate oven for 30 mins. or until set and golden brown.

Crumble topping

1/3 cup brown sugar

1 tspn. grated orange rind

2/3 cup plain flour

1 cup coconut

90g butter

Method: Combine sifted flour, sugar, coconut, rind and 1/2 tspn. nutmeg in bowl. Rub in butter.

Source: Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch Auxillary of the Royal Flying Doctor Service of Australia, c1987), p.117.