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Pineapple and Mango Crumble, or any crumble, is an easy dessert and one of my absolute favourites. Making a crumble requires just a few ingredients for the filling and a few for the topping. You can make as much or as little of this recipe as you like. You can also make the topping in a big batch and save the extra in the fridge for another crumble later. Most common crumbles, and ones I grew up eating, are apple, apple and blackberry, mixed berry, peach crumble. However, living in the tropics I’m switching things up and adding pineapple and mango to my crumble.
Fuss free dessert
This dessert Pineapple and Mango crumble is ending up on my Christmas holiday menu, along with this Nigerian celebration coleslaw. I’m building up my menu, and although this dessert can be eating 365 days a year, it is definitely going to be the dessert of choice this Christmas. Mostly because after all that prepping and cooking, dessert just needs to be fuss free.
A dessert you can play around with
Ingredients
Crumble
1 cup gluten free all purpose flour
1 cup gluten free oats
½ cup raw cane sugar
¾ cup cold plant based butter (or sub ½ cup solid coconut oil)
¼ cup shredded dried coconut
2 tbsp orange zest
½ – 1 tbsp fresh ginger (adjust to your liking)
1 tsp vanilla
¼ tsp sea salt
Filling
2 cups mangos chunks
2 cups pineapple chunks
2 tbsp agave nectar (or 1 tbsp raw cane sugar)
1 tsp tapioca starch (substitute cornstarch)
1 tsp vanilla extract
Instructions
- Preheat the oven to 180C/350F
Crumble Topping
- To prepare the crumble topping, place the all purpose gluten free flour, gluten free oats, raw cane sugar, shredded coconut, salt, plant-based butter, and vanilla extract into a bowl. Give everything a good mix working the plant-based butter through the dry ingredients
- Once the crumble ingredients are combined and stick together like wet sand, set this aside until ready to spread over the the filling
Mango Filling
- Mix the filling ingredients together in a bowl, ensuring that the fruit is well coated
- Pour the filling into a baking dish and cover the crumble topping over the fruit. Ensure all the fruit is covered
- Place the baking dish in the oven and bake for 25 – 30 minutes until the topping is golden brown and crispy, and the fruit is bubbling through.
- Remove the baking dish from the oven and let the crumble cool slightly. Serve warm topped with plant-based coconut yogurt, ice cream, or vanilla cashew cream
