Maridol Papaya Crumble
Mild, sweet Maridol papaya swaps for peaches in this twist on the classic crumble dessert. Tart sumac and warming cardamom change things up even further. See recipe notes for a gluten-free version.
Servings: 8 servings
Ingredients
Filling:
- 6 cups ripe Maridol papaya ,sliced into small chunks (about half of a large fruit)
- ¼ cup brown sugar ,packed
- 3 Tbsp flour
- 1 tsp ground sumac
- ½ tsp cinnamon
- 1 tsp lemon juice
Topping:
- 1 cup flour
- 1 cup sugar
- 1 tsp baking powder
- ¼ tsp salt
- ¼ tsp nutmeg
- ½ tsp cardamom
- 1 egg ,beaten
- ½ cup melted butter or ghee
Instructions
- Preheat oven to 375°F.
- Place papaya in a greased 9”x13” baking dish. Combine remaining filling ingredients and sprinkle over fruit.
- Combine all topping ingredients except butter in a bowl. Mix together with a fork or pastry blender until the dough forms coarse crumbs. Sprinkle evenly over papaya mixture, and then pour melted butter or ghee over the top.
- Bake at 375°F for 40 minutes or until topping is golden.
Notes
- To make this gluten-free: Use a gluten-free baking flour blend, such as Bob's Red Mill 1-to-1 Gluten Free Baking Flour (which is what we used in our version pictured here). Please note that when making the topping with this type of flour, it will not turn into dry crumbs no matter how long you mix it or much extra flour you add. Don't panic! It will still work. Keep mixing until the topping starts to form into sticky clumps, and then crumble it by hand over the papaya mixture.
- Maridol papayas are a staple in Hispanic grocery markets and are readily available in many mainstream supermarkets. Look for papayas with orange skin that are soft to the touch – the more orange the skin, the sweeter the fruit. Very ripe Maridols may develop brown pits on the surface that might lead you to think they are beginning to rot – these are perfect candidates for this recipe.