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Pineapple Mango Coconut Crumble with Candied Ginger

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  • Author: Kimberly Killebrew
  • Total Time: 1 hour
  • Yield: 4 1x


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.


  • 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
  • 1/3 cup packed brown sugar
  • 1/3 cup flaked sweetened coconut
  • 1 teaspoon cinnamon
  • ¼ teaspoon salt
  • ¼ cup melted butter (vegans: coconut oil or vegetable spread)


  1. Preheat the oven to 350 degrees F.
  2. Combine the pineapple, mango, ginger, flour and sugar in a mixing bowl. Stir to thoroughly combine.
  3. 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.
  4. Spoon the fruit mixture into an 8×8 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.
  5. Serve warm with ice cream or whipped cream.
  • Prep Time: 15 mins
  • Cook Time: 45 mins
  • Category: Baking
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