Pineapple and Mango Crumble

by admin
Crumble 1

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.

pineapple and mango 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.

pineapple and mango crumble

A dessert you can play around with

You can also play around the filling ingredients to make this recipe your own. Use the fruits you have available to you that work well baked. Stone fruits are great for baking, so plums, peaches, nectarines, mangoes, blueberries, mulberries are all great options.  Crumbles can be served with coconut yoghurt, a la mode (vegan vanilla works best) or on its own.

pineapple and mango crumble

As with all other recipes on this platform you will find that this pineapple and mango crumble recipe is;

  • Plant-based
  • Vegan
  • Gluten free
  • Dairy free
  • Soy free
  • Egg-free
  • Easy to make
  • Uses simple ingredients
  • Doesn’t require any special equipment (#winning)

If you try out this recipe definitely let me know by tagging #PFFPlate on social media. It would be great to see all your interpretations of this recipe.

Crumble 1
Print Recipe

Pineapple and Mango Crumble

Serves: 4-6 Prep Time: Cooking Time: Nutrition facts: 200 calories 20 grams fat

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

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