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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.

Serves 6

Ingredients

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)

Preheat oven to 375 degrees F.
Coat 8-inch square glass baking dish with non-stick cooking spray.
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.
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.
In a large bowl, combine remaining 3 Tbsp. brown sugar, 3/4 tsp. cinnamon, 1/2 tsp. nutmeg, and 1/8 tsp. allspice.
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).

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

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