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Mango and Pineapple Crumble
1/2 cup all-purpose flour
1/3 cup NOW Real Food® 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 Real Food® Raw Pecans*
2 Tbsp. NOW Real Food® 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)
  1. Preheat oven to 375 degrees F. 
  2. Coat 8-inch square glass baking dish with non-stick cooking spray. 
  3. In medium bowl, combine flour, oats, 1/4 cup brown sugar, 1/2 tsp. cinnamon, 1/4 tsp. nutmeg, 1/8 tsp. allspice, and salt. 
  4. Add 4 Tbsp. butter and rub with fingertips until mixture forms coarse meal. 
  5. Press together until mixture begins to form moist clumps.  
  6. Stir in pecans and coconut. 
  7. In a large bowl, combine remaining 3 Tbsp. brown sugar, 3/4 tsp. cinnamon, 1/2 tsp. nutmeg, and 1/8 tsp. allspice. 
  8. Add mangoes and pineapple, and toss to coat. 
  9. Transfer to prepared baking dish; dot top with remaining 1 Tbsp. butter. 
  10. Sprinkle oat topping over mango mixture.
  11. Bake 40 minutes, or until topping is golden brown and juices bubble. 
  12. Cool 10 to 20 minutes. 
  13. Serve warm with a scoop of vanilla ice cream (optional).
Per serving: 
354 Calories
3g Protein
17.5g Total Fat (5.5g Sat. Fat)
49g Carbohydrate
0mg Cholesterol
204mg Sodium
4g Fiber
33g Sugars
*NOW items available at your local health food store