Mango and Pineapple Crumble
Adapted from Vegetarian Times, June 2008
This home style dessert gets a tropical twist with spiced mangoes and pineapple. Serve with a scoop of vanilla ice cream.
| Ingredients |
| 1/2 cup all-purpose flour |
| 1/3 cup NOW Rolled Oats |
| 1/4 cup plus 3 Tbs. packed light brown sugar, divided |
| 1 1/4 tsp. ground cinnamon, divided |
| 3/4 tsp. grated nutmeg, divided |
| 1/4 tsp. ground allspice, divided |
| 1/4 tsp. salt |
| 5 Tbsp. butter, divided |
| 1/2 cup NOW Raw Pecans |
| 2 Tbsp. NOW Unsweetened Organic Shredded Coconut |
| 3 mangoes, peeled, pitted, and cut into 1-inch cubes (2 1/2 cups) |
| 1/2 pineapple, peeled, cored, and cut into 1-inch cubes (2 1/2 cups) |
Pre-heat oven to 375 degrees F. Coat 8-inch square glass baking dish with non-stick cooking spray. Combine flour, oats, 1/4 cup brown sugar, 1/2 tsp. cinnamon, 1/4 tsp. nutmeg, 1/8 tsp. allspice, and salt in medium bowl. Add 4 Tbsp. butter and rub with fingertips until mixture forms coarse meal. Press together until mixture begins to form moist clumps. Stir in pecans and coconut.
Combine remaining 3 Tbsp. brown sugar, 3/4 tsp. cinnamon, 1/2 tsp. nutmeg, and 1/8 tsp. allspice in a large bowl. Add mangoes and pineapple, and toss to coat. Transfer to prepared baking dish; dot top with remaining 1 Tbsp. butter. Sprinkle oat topping over mango mixture.
Bake 40 minutes, or until topping is golden brown and juices bubble. Cool 10 to 20 minutes. Serve warm with a scoop of vanilla ice cream (optional).
Makes 6 servings.
Per serving: 354 Calories, 3g Protein, 17.5g Total Fat (5.5g Sat. Fat), 49g Carbohydrate, 0mg Cholesterol, 204mg Sodium, 4g Fiber, 33g Sugars
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