pineapple-raisin- pecan crumble

6 c. Crushed pineapples
6 c. Raisins
6 c. Pecans
6 c. Coconut flakes
1/2 - 1 c. Sugar, to taste
1-3 tsp. Lemon juice
1-3 Tbsp. Cornstarch, depending on the juiciness of the fruit
1 tsp. Ginger

Crumble:

1 c. Flour
8 Tbsp. Butter
1/2 c. Brown sugar
1 tsp. Baking powder
1/4 tsp. Salt
1/2 tsp. Cinnamon

Oven temperature:

Preheat oven to 375

Fruit filling:

 If needed, dice the fruit into bite-sized pieces. Toss the fruit with sugar, lemon juice, cornstarch, and any spices. Use more sugar and less lemon juice when cooking with tart fruits pour fruit filling into baking dish.

Crumble direction:

Bake the crumblefor 30-35 minutes until the fruit juices are bubbling around the edges of the pan and the topping is firm to the touch. Let the crumble cool for at least 15 minutes before eating. If transporting to a picnic or party, let the crumble cool completely to give the fruit filling time to set. Crumbles will keep, covered and refrigerated, for up to a week. Serve cold, room temperature, or re-warmed in a low oven for 20 minutes.