Mango Pineapple Crumble

  • serves 6
Theresa Albert
Theresa Albert


55 Ratings
Directions for: Mango Pineapple Crumble


Mango Pineapple Crumble

3 cup frozen mango, thawed (750ml)

3 cup frozen pineapple, thawed (750ml)

1 Tbsp granulated sugar (15ml)

1 Tbsp cornstarch (15ml)


½ cup quick cooking oats (125ml)

½ cup all-purpose flour (125ml)

½ cup packed brown sugar (125ml)

½ tsp each salt and cinnamon (2ml)

⅓ tsp ground ginger (1ml)

½ cup cold unsalted butter, cubed (125ml)


Mango Pineapple Crumble

1. Preheat oven to 375 F/190 C. Lightly grease an 8 x 8-inch/2 L baking dish. Place fruit in baking dish and gently toss with combined sugar and cornstarch.

2. In a bowl, combine oats, flour, sugar, salt, cinnamon and ginger. Cut in the 7 tbsp cubed butter using your fingertips or pastry cutter, until the mixture resembles coarse crumbs. Spoon mixture over fruit and dot with remaining butter.

3. Bake for 40-45 minutes, until crumble is golden and fruit is bubbling. If the crumble is browning too quickly, top with foil and continue to bake until fruit is bubbling along edges. Serve with frozen yogurt, if desired.

Tip: Fresh fruit can be substituted for frozen.


See more: Rice/Grain, North American, Bake, Spring, Summer, Kid-Friendly, Dessert, Fruit, Barbeque, Vegetarian

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