Warm spices and tropical fruits make this crumble so crave-able. It tastes even better cold, the second day with a scoop of ice cream.
By Kimberly Killebrew
If you like pineapple and mango and coconut and ginger…and crumble….ooh-la-la, prepare to fall in love!
- 2 cups chopped fresh pineapple,cut into ¼ inch chunks (about 1 small pineapple)
- 2 cups chopped fresh mango, cut into ¼ inch chunks (about 2 large mangoes)
- 2 tablespoons finely chopped candied ginger
- ½ cup white sugar
- 2 tablespoons all-purpose flour
- For the Coconut Crumble:
- ½ cup old-fashioned rolled oats
- ½ cup all-purpose flour
- ⅓ cup packed brown sugar
- ⅓ cup flaked sweetened coconut
- 1 teaspoon cinnamon
- ¼ teaspoon salt
- ¼ cup melted butter (vegans: coconut oil or vegetable spread)
- 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.