Pineapple Mango Crumble with Candied Ginger
Ingredients
- 2 cups chopped fresh pineapple , cut into 1/4 inch chunks (about 1 small pineapple)
- 2 cups chopped fresh mango , cut into 1/4 inch chunks (about 2 large mangoes)
- 2 tablespoons finely chopped candied ginger
- 1/2 cup white sugar
- 2 tablespoons all-purpose flour
- For the Coconut Crumble:
- 1/2 cup old-fashioned rolled oats
- 1/2 cup all-purpose flour
- 1/3 cup packed brown sugar
- 1/3 cup flaked sweetened coconut
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/4 cup melted butter (vegan: use coconut oil or vegetable spread)
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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