Meal Type:
Prep Time:
15 minutes
Cooking Time:
45 minutes
Penny Oliver

There was a time when I called tamarillos ‘tree tomatoes’. I’d eat them cut in half, sprinkle with a little sugar and dig into the flesh with a teaspoon. I’ve always thought them exotic looking with their sweet flesh and slightly acidic black seeds.


  • 6-8 large ripe tamarillos
  • 2 sweet apples or pears, peeled and diced small
  • ½ cup packed brown sugar
  • 1 teaspoon orange rind
  • 1 tablespoon orange juice
  • 150 grams butter, cubed and chilled
  • 1¼ cups plain flour
  • ½ cup packed brown sugar
  • 1/3 cup ground almonds
  • ½ teaspoon cinnamon
  • ¼ cup quality dark chocolate, cut into small pieces


  1. Preheat the oven to 200°C.
  2. Cut the tamarillos in half and spoon out the flesh into an ovenproof dish. Add the apples or pears, sugar, orange rind and juice and gently toss all the ingredients together.
  3. For the crumble, place the butter and flour in a large bowl and rub together with your fingers until it forms a coarse crumb (or use a food processor).
  4. Stir in the sugar, almonds, cinnamon and chocolate. Spread evenly over the fruit.
  5. Bake for 45 minutes or until the top is golden and the fruit tender and bubbling.
  6. Serve with custard or whipped cream.


Rated 4 out of 5 stars

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Penny Oliver,
Manja Wachsmuth