Tom's Tropical Crumblish

This bake started out as a version of the Tassajara fresh fruit cake, and then veered wildly off course into a crumble.  Beware: these measurements are extremely approximate, and produce a large quantity of crumble.  This is one of those recipes which is will provide a nice surprise from what you have to hand, rather than rewarding careful planning and measurement. So substitute away to form your own version.

For the topping I zimmed about half a large pineapple, a few big handfuls of grapes, and a medium orange in a smoothy maker until they were reasonably pulped but not completely smooshed.  Then throw that in a bowl and add about a cup of oil, a cup of chopped nuts (I just used some mixed chopped nuts I had to hand), a cup of desiccated coconut, two cups of rolled oats, a few drops of vanilla essence, and enough flour to bring the mixture together into a slightly crumbly dough.  (If I was doing it again I would probably substitute at least some of the oil with warm butter).

I then baked this mixture at about 180C for about 30 minutes, and kept it for two days before doing the next part, but the wait is probably optional!

To construct the crumble I chopped up the remaining half of a pineapple, and a couple of large pears into reasonably small pieces, and spread them over the base of a large baking dish.  Sprinkle with a decent handful of brown sugar (and add a little water if the fruit isn't very juicy), and then cover with the baked crumble topping mixture.  Now bake it again for about 30 minutes at 180C.  Hopefully it will turn out as something interesting!