Mango and Pineapple Crumble
A home-style dessert gets a tropical twist by baking spiced mangoes and pineapple beneath a crunchy crumble topping. Serve with vanilla ice cream.
Ingredients
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1/2 cup all-purpose flour
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1/3 cup old-fashioned rolled oats
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1/4 cup plus 3 tablespoons packed light brown sugar, divided
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1 1/4 teaspoons ground cinnamon, divided
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3/4 teaspoon grated nutmeg, divided
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1/4 teaspoon ground allspice, divided
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1/4 teaspoon salt
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5 tablespoons chilled vegan margarine, cut into pieces, divided
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1/2 cup raw pecans, coarsely chopped
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2 tablespoons unsweetened shredded coconut
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3 mangoes, peeled, pitted, and cut into 1-inch cubes (2 1/2 cups)
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1/2 pineapple, peeled, cored, and cut into 1-inch cubes (2 1/2 cups)
Directions
1.
Preheat oven to 375 degrees F. Coat 8-inch-square glass baking dish with nonstick cooking spray. Combine flour, oats, 1/4 cup brown sugar, 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg, 1/8 teaspoon allspice, and salt in medium bowl. Add 4 tablespoons of margarine, and rub with fingertips until mixture forms coarse meal. Press together until mixture begins to form moist clumps. Stir in pecans and coconut.
2.
Combine remaining 3 tablespoons brown sugar, 3/4 teaspoon cinnamon, 1/2 teaspoon nutmeg, and 1/8 teaspoon allspice in large bowl. Add mangoes and pineapple, and toss to coat. Transfer to prepared baking dish; dot top with remaining 1 tablespoon margarine. Sprinkle oat topping over mango mixture.
3.
Bake 40 minutes, or until topping is golden brown and juices bubble. Cool 10 to 20 minutes. Serve warm.
Nutrition information
Calories 354, Total Fat 17 g, Saturated Fat 5.5 g, Sodium 204 mg, Carbohydrate 49 g, Fiber 4 g, Protein 3 g, Sugars 33 g.
Percent Daily Values are based on a 2,000 calorie diet
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