MAKE IT. It’ll blow your mind.
Or your palate rather.
What I’m trying to say is, you’ll thank me.
Not kidding, we had 14 pineapples and 18 mangoes. We use them regularly in smoothies and stock up when we find good deals. We chop them up and freeze them and they last several months. This batch of pineapples and mangoes was particularly flavorful and it was a shame to freeze all of them. So I thought about what I could make with them. Then, out of nowhere – BOOM! A crumble. A tropical pineapple mango crumble. And how about adding coconut? Sure! To the crumble! Oh, oh, oh, and how about some candied ginger in the mix? Score! Within seconds I was chopping up a pineapple and mango, eager to experience the final outcome of my vision. I knew from the moment I started combining the ingredients that this was going to be a winner.
And it was. Drop dead delicious.
My husband devoured a plate of it in seconds. There was one serving of it left the next day and he said it was even better. If you like pineapple and mango and coconut and ginger…and crumble….ooh-la-la, prepare to fall in love!
Notice I’ve been breaking up the dialogue between pictures? Like sending you subliminal messages so that this crumble will stay STUCK IN YOUR HEAD?
It’s not unethical to play with your mind if I tell you I’m doing it, right?
So I’m going to keep bombarding you with pictures until you finally make it!
Great! Then let’s get started!
Chop up the fresh pineapple and mango into approximately 1/4 inch chunks. Finely chop the candied ginger. Fresh pineapple is superior in every way. You can use canned pineapple if you must, but trust me, there is no comparison. I prefer smaller chunks, but you can cut it according to your personal preference.
In a mixing bowl, combine the pineapple, mango, ginger, sugar and flour. Stir to thoroughly combine.
To prepare the crumble, in a separate bowl add the flour, oats, coconut, brown sugar, flaked coconut, cinnamon, and salt.
Stir to combine the dry ingredients.
Pour in the melted butter and stir to fully incorporate.
Spoon the fruit mixture into an 8×8 inch baking dish or equivalent.
Crumble the dry mixture over the fruit.
Preheat the oven to 350 degrees F and bake uncovered for 45-50 minutes or until the crumble is lightly browned and the fruit mixture is bubbling.
Serve warm with ice cream or whipped cream.
Pineapple Mango Coconut Crumble with Candied Ginger.
Can you say “mmmmmmmmmm”?
- 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.