Pawpaw & Raspberry Crisp

    25 minutes

    Take your vitamin C in the form of this luscious tropical fruit and you'll replenish potassium and vitamin A, as well. There's a good amount of fibre, too.

    2 people made this

    Serves: 4 

    • 2 small pawpaws (750g total), peeled and cut into 2cm chunks
    • 1 teaspoon grated lemon zest
    • 1 tablespoon lemon juice
    • Ground allspice
    • Pepper
    • 3/4 cup raspberries
    • 1½ tablespoons white sugar
    • 1½ tablespoons firmly packed light brown sugar
    • 3 teaspoons unsalted butter
    • 2 tablespoons plain flour

    Preparation:10min  ›  Cook:15min  ›  Ready in:25min 

    1. Preheat the oven to 220°C. Toss together the pawpaw, lemon zest, lemon juice and a pinch each of allspice and pepper in a 20 cm round ceramic or glass baking dish. Scatter the raspberries on top.
    2. Combine both the sugars and the butter in a small bowl. Mix in the flour until the mixture is crumbly. Sprinkle the crumb mixture over the fruit. Bake for 12 to 15 minutes or until the top is lightly browned and set and the fruit is heated through.

    Did you know?

    Pawpaws are a wise choice for snacking: gram for gram, they contain more than ten times as much vitamin C as apples.

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