Remember when apple crumble was a comforting staple on every Australian family table? This tropical twist gives that much-loved classic a fresh new life by replacing some of the traditional fruit with vibrant dragon fruit (pitaya), creating a colourful dessert that’s as nourishing as it is nostalgic.

Combined with slow-cooked apples, naturally sweet Medjool dates and a golden coconut and hazelnut crumble, it’s a delicious way to celebrate one of Australia’s increasingly popular tropical fruits.

Rich in vitamin C, antioxidants and prebiotic fibre, dragon fruit pairs beautifully with fibre-rich apples to support digestive health and nourish the gut microbiome.

Finished with a crisp oat and coconut topping, this wholesome dessert is delicious served warm with homemade coconut yoghurt or vanilla yoghurt. It’s a beautiful example of my Food as Medicine philosophy—taking a familiar Australian favourite and giving it a vibrant, nutrient-rich tropical makeover.

Chef’s notes

Choose a ripe dragon fruit with brightly coloured skin that yields slightly when gently pressed. While dragon fruit has a delicate sweetness, its vibrant colour transforms this humble crumble into a striking dessert.

For the best crunchy topping, keep the butter well chilled and avoid overworking the crumble mixture. If you prefer extra texture, sprinkle over a handful of toasted coconut flakes or chopped macadamias during the final 10 minutes of baking.

This crumble is just as delicious made ahead. Bake, cool completely, then refrigerate for up to 3 days. Reheat in a 170°C oven for 10–15 minutes to restore the crisp topping before serving.

For an indulgent finish, serve warm with coconut yoghurt, thick Greek yoghurt, vanilla bean ice cream or whipped coconut cream. A drizzle of passionfruit pulp or a little grated lime zest adds a fresh tropical lift.

Dragon fruit coconut crumble

Recipe by Samantha Gowing

• Total Time1 hour
• YieldServes 6-8 1x

This Dragon Fruit Coconut Crumble is a colourful twist on the classic fruit crumble. Sweet green apples and vibrant pink dragon fruit are gently baked with Medjool dates and cinnamon beneath a crunchy hazelnut, oat and coconut topping. Served warm with coconut yoghurt, it’s a nourishing dessert that celebrates seasonal fruit with a little Byron Bay flair.

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Print Recipe

Ingredients

Units USM Scale 1/2x1x2x3x

• 4 green apples, skin on, roughly chopped
• 1/2 cup Medjool dates, pitted and chopped
• 1/4 cup water – or white wine if you’re feeling flash!
• 1/4 tsp cinnamon
• Pinch salt
• 2 pink dragon fruit
• Crumble topping
• 1/2 cup plain flour
• 1/2 cup rolled oats
• 1/2 cup hazelnuts, chopped
• 1/4 cup brown sugar
• 1/4 cup shredded coconut
• 100g cold unsalted butter, more for greasing
• To serve
• Coconut yoghurt

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Instructions

1. Preheat the oven to 180°C. Lightly grease a 6-cup ovenproof baking dish with butter.
2. Place the apples, dates, water, cinnamon and salt into a medium saucepan. Bring to a gentle simmer over medium heat and cook for 20 minutes, or until the apples are tender and beginning to break down. Remove from the heat and allow to cool slightly.
3. Meanwhile, halve the dragon fruit and scoop the flesh from the skin with a spoon. Discard the skin, then gently fold the dragon fruit through the cooked apple mixture. Spoon the fruit into the prepared baking dish.
4. In a large bowl, combine the flour, rolled oats, hazelnuts, coconut sugar and cinnamon. Coarsely grate the chilled butter over the dry ingredients, then lightly rub it through with your fingertips until the mixture resembles coarse crumbs. Avoid overworking the mixture to ensure a crisp, crunchy topping.
5. Evenly scatter the crumble mixture over the fruit and bake for 25–30 minutes, or until the topping is golden brown and crisp.
6. Allow to stand for 5 minutes before serving warm with coconut yoghurt.

Notes

1. Choose a ripe dragon fruit with brightly coloured skin that yields slightly when gently pressed. While dragon fruit has a delicate sweetness, its vibrant colour transforms this humble crumble into a striking dessert.
2. For the best crunchy topping, keep the butter well chilled and avoid overworking the crumble mixture. If you prefer extra texture, sprinkle over a handful of toasted coconut flakes or chopped macadamias during the final 10 minutes of baking.
3. This crumble is just as delicious made ahead. Bake, cool completely, then refrigerate for up to 3 days. Reheat in a 170°C oven for 10–15 minutes to restore the crisp topping before serving.
4. For an indulgent finish, serve warm with coconut yoghurt, thick Greek yoghurt, vanilla bean ice cream or whipped coconut cream. A drizzle of passionfruit pulp or a little grated lime zest adds a fresh tropical lift.

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• Prep Time: 20 mins
• Cook Time: 40 mins
• Category: Dessert
• Method: Baking
• Cuisine: Modern Australian