Mango Pineapple Crumble
from https://www.bakerita.com/

This Mango Pineapple Crumble has an irresistible coconut macadamia nut crumble topping. This is a gluten-free, vegan, and refined sugar-free crumble that will bring your tastebuds to the tropics!

We macerate the mango and pineapple filling in tart lime juice and zest with a hint of cinnamon, nutmeg, and ginger. The spices add a subtle hint of warmth to the bright fruit flavors.

You can serve this lightly sweetened tropical mango pineapple crumble with a scoop of yogurt for a healthy but indulgent breakfast…or switch to a scoop of ice cream or whipped coconut cream for an irresistible dessert. Either way, I think you’ll be pretty damn pleased with this one ;) enjoy!

Notes: Frozen fruit would also work well here. Tropical crisp all year round!

3 cups 20 oz. fresh pineapple, cubed
2 fresh mangos, 3 cups or 16 oz, peeled, cored, and cubed
1 teaspoon lime zest
2 tablespoons lime juice
1/8 teaspoon cinnamon
1/8 teaspoon nutmeg
1/8 teaspoon ginger
1/4 cup coconut sugar
2 tablespoons tapioca flour

For the oat topping
1/2 cup almond flour
1/4 cup tapioca flour
1/2 cup rolled oats
1/3 cup coconut sugar
6 tablespoons coconut oil, solid
1/2 cup unsweetened flaked coconut
1/2 cup macadamia nuts, chopped

Preheat the oven to 350ºF.

In a medium bowl, combine the pineapple, mango, lime zest and juice, cinnamon, nutmeg, ginger, coconut sugar and tapioca flour. Stir to combine and coat all of the fruit evenly. Pour all of the fruit filling into an 8×8” pan and set aside while preparing the crisp topping.

In a separate bowl, combine the almond flour, tapioca flour, rolled oats, and coconut sugar. Add the coconut oil and using a pastry cutter, two forks, or your hands, work the coconut oil into the flour until it comes together into a course meal with no dry flour remaining. Toss in the macadamia nuts.

Cover the fruit evenly with the oat topping and bake for 35-40 minutes, or until golden brown and bubbling.

Let cool slightly before serving warm. Store leftovers in the refrigerator for up to 3 days.

8 servings