An unusual dessert for this time of year but if you are tired of using up all your garden apples and berries, this tropical alternative is something both children and adults will love. This peppery, sweet combination is sure to impress.

Preheat oven to 180c - serves 6

Ingredients:

• 200g of pineapple chunks (can use fresh or frozen)

• 200g of mango (fresh or frozen)

• 2tsp pink peppercorns, whole

• 1tbs of fresh coriander, very finely chopped

• 1tsp corn flour

• 1tsp cinnamon

• 200g golden caster sugar

• 300g plain flour

• 200g butter, room temperature, cubed

• Pinch of salt

Method

Place the chopped mango and pineapple into a pan with the coriander and heat gently until the fruit is slightly soft. Drain the excess juice but make sure you keep it, and then add the fruit to a 24cm ovenproof dish.

Take the juice and add it back to the pan with the cornflour, stirring until thick. Pour this over the fruit mix and add in the peppercorns and 25g of sugar.

In a separate bowl, add in the flour, remaining sugar and butter cubes and use tips of your fingers to rub together until the mixture is combined and resembles breadcrumbs and all the butter is incorporated.

Sprinkle the mixture over the fruit and then place the dish in the oven and bake for 40-45 minutes until the crumble is golden brown and the fruit mixture is bubbling.

Serve with sweetened crème fraiche, thick cream or vanilla ice-cream.

Gary Townsend is the head chef and owner of Elements, Bearsden, Glasgow

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