Pineapple Mango Crumble with Candied Ginger
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Unrated
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Prep Time
15 mins
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Cook Time
45 mins
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Total Time
1 hr
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Servings
4
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Course
Dessert
Pineapple Mango Crumble with Candied Ginger
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Balanced, flavorful, and enjoyable—this recipe has it all.
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Ingredients
- 2 cups pineapple cut into 1/4 inch chunks (about 1 small pineapple, chopped, fresh
- 2 cups Mango cut into 1/4 inch chunks (about 2 large mangoes, chopped fresh
- 2 tablespoons candied ginger finely chopped
- 1/2 cup white sugar
- 2 tablespoons all-purpose flour
- For the Coconut Crumble:
- 1/2 cup rolled oats old-fashioned
- 1/2 cup all-purpose flour
- 1/3 cup brown sugar packed
- 1/3 cup coconut flaked, sweetened
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/4 cup butter vegan: use coconut oil or vegetable spread, melted
Instructions
- Preheat the oven to 350 degrees F.
- Combine the pineapple, mango, ginger, flour and sugar in a mixing bowl. Stir to thoroughly combine.To make the Coconut Crumble: In a separate bowl, combine the oats, flour, brown sugar, coconut, cinnamon and salt. Pour in the melted butter and stir to combine.Spoon the fruit mixture into an 8x8 inch baking dish and crumble the dry mixture over the top. Bake uncovered for 45-50 minutes or until the crumble is light brown and the mixture is bubbling.Serve warm with ice cream or whipped cream.
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