Mango-Raspberry-Coconut Crumble

Ingredients

  • FILLING
  • 1 16-ounce package frozen organic mangoes
  • 4 tablespoons unbleached all-purpose flour
  • 4 tablespoons almond meal
  • 3 cups frozen organic raspberries, thawed and drained
  • ¼ teaspoon almond extract
  • Zest and juice from 2 limes
  • + 7 more ingredients
    • TOPPING
    • 2/3 cup unsweetened flaked coconut
    • ½ cup almonds, coarsely chopped
    • 4 tablespoons almond meal
    • 5 tablespoons brown sugar
    • 3 tablespoons almond oil
    • 1 tablespoon coconut oil

1. Preheat oven to 400°. Gently toss all filling ingredients in a large bowl. Transfer to an 8x8-inch glass baking dish lightly coated with cooking spray. 2. Combine all topping ingredients in a medium bowl. Sprinkle over fruit. Bake for 40–45 minutes, until hot and bubbly. After 10–15 minutes, ...

View full recipe at SpringPad

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