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1
Preheat the oven to 375 degrees F.
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2
Select a wide 2 to 2 1/2-quart baking dish or casserole, large enough to hold 8 cups of fruit and 1 to 2 inches of crumble, and set aside.
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3
Prepare the fruit: cut the pineapple, papaya, and mango flesh into roughly 1-inch chunks and combine in large, non-reactive bowl.
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4
Peel and slice the banana, then add to bowl.
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5
Sprinkle the fruit with lime juice and toss gently to coat.
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6
In a small bowl, combine the sugar and tapioca, then toss with the fruit.
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7
Don't forget to taste!
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8
If not sweet enough for your liking, add another few tablespoons of sugar.
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9
If the sweetness is more that you care for, add another squeeze of lime.
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10
Spoon the fruit into the baking dish.
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11
Sprinkle the crumble mixture evenly over the top.
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12
Be generous!
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13
I like to have every bit of fruit covered with a good inch or so of sweet crunchy topping.
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14
Set the dish in the preheated oven and bake for about 45 minutes, or until the topping is a rich golden brown in spots and the juices from the fruit are visibly bubbling up through the crumble.
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15
Remove from the oven and cool at least 20 minutes before serving.
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16
(The crumble may be baked up to 2 days ahead and reheated in a 350 degree F oven for 15 minutes before serving.)
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17
Serve warm or at room temperature, with vanilla ice cream or a dollop of thick yogurt, lightly sweetened with flavorful honey.
