Pineapple and Mango Crumble

Name: Pineapple and Mango Crumble
Total time: 2700 s
Yield: 4 servings
Ingredients: 1/2 pineapple; 1 mango; 1 teaspoon vanilla extract; 5 3/5 tablespoons sugar; 4 13/14 tablespoons butter cold, cut into small pieces; 9/16 cup flour; coconut shavings; 1 pomegranate

On dine chez Nanou

★★★★★Reviews(1)

Kathleen D.: "This is a cobbler gone wild. I have had peach, st…" Read More

8Ingredients

440Calories

45Minutes

Description

Here’s a tropical spin on a traditional fruit crumble, with pineapple and mango as the base and shaved coconut sprinkled over the standard buttery topping. To extract the pomegranate seeds, quarter the fruit, soak in cold water for about five minutes, then remove and scrape away the seeds into a bowl. Though optional, the little jewel-toned seeds bring tartness and color to the dessert, which is guaranteed to bring a welcome burst of sunny flavors to the grayest of winter days.

Ingredients

servings:

1/2 pineapple
1 mango
1 teaspoon vanilla extract
70 grams sugar
70 grams butter (cold, cut into small pieces)
70 grams flour
coconut (shavings)
1 pomegranate

Order ingredients now on

Instacart

Directions

Preheat oven to 180 degrees Celsius.
Dice the pineapple and mango into small cubes, then spread the pieces out in crumble trays. Sprinkle with vanilla extract.
Put the sugar, butter, and flour into a bowl. Stir the mixture with your fingertips until the dough feels like coarse sand. Spread the dough over the fruit and bake for 20 minutes until lightly browned.
5 minutes before finishing the baking process, remove from oven and coconut chips over the dough. Finish baking.
Let the crubmle cool before serving. Decorate with pomegranate seeds if desired.

Discover more recipes from On dine chez Nanou