Everybody in the pool! Mango Apple Coconut Almond Crumble

Mango Apple Coconut Almond Crumble

As I write this blog, my house is filled with the smells of butter, sugar, cinnamon, and nutmeg cooking...it’s so difficult to concentrate! But duty calls, so here it goes!

Ever have items in your pantry or fridge that you feel the need to cook before they go bad? That’s what happened this morning. I had some mango and pineapple in my fridge, I was out of the Blueberry Zucchini Bread I had baked a few days ago, and I wanted something sweet, but not a cold bowl of fruit.

I spent about 30-minutes online looking up mango recipes. Huh...people in Hawaii make all sorts of stuff out of mangos! I finally decided on a crumble recipe and started pulling ingredients out to get going. Sadly, the pineapple in my fridge was a casualty of procrastination. It had gone bad. Now, what to do? I wanted another fruit in my mango crumble. As luck would have it, I had a purchased a small bag of dried apples at the local farmer’s market. That would work!

Here is my jazzed up version of a mango crumble. I think you can put about any type of fruit combination to use in this recipe, dried or fresh fruits. Wouldn’t matter. And since this was an experimental recipe, I did not make a large amount. This will make 4-6 servings. So, you can double or triple it if you wish to make a large baking pan full to take to a special event or for your crowd at home.

Mango Apple Coconut Almond Crumble

Serves: 4-6
Oven: 350 degrees
Time:  30-minutes

Ingredients:

Filling:

• 1 large mango sliced into strips
• 1 cup dried apples, chopped
• 4 TBS butter
• 1/3 cup brown sugar
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp ground ginger

Topping:

• 4 TBS butter, softened
• 1/2 cup flour
• 1/4 brown sugar
• 1/2 cup quick oatmeal
• 1/4 tsp cinnamon
• 1/2 cup shredded coconut
• 1/2 cup almonds (or nut of your choice)

Instructions:

1. Preheat oven to 350 degrees. 
2. Place filling ingredients in a large skillet and saute on medium low for 5-10 minutes, until mango has softened a bit.
3. In another bowl combine topping ingredients, adding coconut and almonds last. Mix well.
4. Bake for 30 minutes. Check after 20 to make sure topping is not overcooking. If it looks too brown, place a piece of foil loosely over the top and finish cooking. Remove foil during last minute so that the topping may crisp back up.
5. Serve with vanilla ice cream or whipped topping.

1 large mango sliced, 1 cup dried apples

Saute mango, apple and spices

Fruit filling in small casserole dish

Crumble dry ingredients and butter.

Adding coconut and almonds

Crumble added to the fruit mixture.

Mango Apple Coconut Almond Crumble

Tangy, sweet, spicy, yum! Wish you could smell it, too! Again, I think you could use all sorts of fruits in this recipes; pears, plums, peaches, nectarines, pineapple, blueberries, raspberries....you get the idea. Make a fruit combo of your own and share it with us! Send me the photo and I’ll post it on my blog!!

Cooking is a fun, creative outlet for me. Some people scrapbook. I cook. It isn’t difficult. I mess up all the time...just ask my family. But at least I give it a try. You can, too!

By the way, if you have any food ideas you’d like to see me tackle, just let me know! I’m game!!

As the mixing bowl turns,
Donna ; - )