Apple Raisin Tamarillo (Tree Tomato) Crumble

I find it hard to get motivated to bake in Santa Cruz, Bolivia in the spring and summer (August to April) because of the extreme heat and humidity. So when a surazo* thunders in and drops the temps from 105ºF to 75ºF overnight, I take advantage of the "cool" weather brought by the thunderstorm to bake up a storm!

Today's recipe for apple raisin tamarillo (tree tomato) crumble is the result of experimentally throwing together a few things I had on hand. I had just finished baking blueberry crumble and had quite a lot of the "crumble" part left, enough to make another crumble. However, I didn't have a large amount of any one fruit available and as today is "Day of the Dead" and a national holiday, I'm hiding out at home with no desire to put on "decent" clothes and go to the grocery store (if they're even open, I'm not sure).

So I foraged in the fridge a bit and came up with an unlikely assortment: 4 tamarillos (tree tomatoes), one green apple, one red apple, and a handful of black raisins. An hour later I'm sitting here with a big mug of hot tea and an amazing!!! (excuse the lack of humility) piece of apple raisin tamarillo crumble and I thought I'd share it with you while I wait for my cream cheese pumpkin bread to finish baking.

INGREDIENTS FOR CRUMBLE (DOUGH)
1.5 cups of flour
1/2 cup of butter, softened to room temperature
1/2 cup of white sugar
1/2 cup of brown sugar
1/2 tsp cinnamon

INGREDIENTS FOR FRUIT MIXTURE
4 tree tomatoes
1 green apple
1 red apple
1/2 cup black raisins (that's my handful)
1/2 cup brown sugar
2 cups of water

PREPARATION

Mix your dry ingredients with a form until the mixture is crumbly. It will not form a dough like a pie dough. Instead, pour about 1 cup of the dry crumble onto an ungreased round pie pan and flatten it with your hand.

1. Peel the tree tomatoes and apples and cut into slices.
2. Cook the tree tomatoes and raisins in a pot with brown sugar and 2 cups of water until it forms a thick syrup.
3. Add the apple slices and cook 5 minutes more.
4. Pour the fruit mixture into the prepared pie pan.
5. Crumble remaining dry mixture on top of your fruit.
Don't cover it entirely. Allow some of the fruit to peek out for aestheric purposes (that means it'll look awesome after baking) :)
6. Bake at 300ºF (not too hot) for 30-40 minutes or until the dough is nicely browned and the fruit is sticky.
7. Remove from oven and cool on a wire rack.
8. Remove from pan and serve.

*Surazo: strong winds that blow from South to North (usually from as far South as Patagonia, Argentina), often accompanied by very heavy rains and tropical thunderstorms. Due to their strength, they can cause temperatures to drop up between 20 and 40ºF very suddenly (literally overnight). Yesterday we were stifling form the heat. Today we're loving the chill.