FoodBanter.com - Recipe: Mango and Pineapple Crumble

I rarely make dessert. It's just not my thing. When I do, I use organic
gluten-free store-boughten mixes (Judy's Magic Mixes, see link below) to
make small chocolate or white cakes for special occasions (add fluid,
mix, pour into greased pan, bake 42 minutes).

http://www.health-trends.ca/magicmixes.htm

I only use the Temptation Chocolate or Simply Magic Cake mixes. And it's
because they're easy to use. And the cakes are always perfect.

But a while back I was leafing lazily through the Vegetarian Times
edition of June 2008 (I have a stack of magazines I go through slowly)
and I came across this recipe which I reproduce here. It was, very
simply the best crumble I have ever had. I always find apple crumbles
are too bland or taste too much of only one thing, but this one really
schmecks.

Mango and Pineapple Crumble

Serves 6 (Vegan, if you care about that)

1/2 cup (125 ml) all-purpose flour
1/3 cup (85 ml) old-fashioned rolled oats (I used newly fashioned ones)
1/4 cup (62 ml) plus 3 tbs brown sugar, packed light, divided
1 1/4 (6.5 ml) tsp. ground cinnamon, divided
3/4 (3.75 ml) tsp. grated nutmeg, divided
1/4 (1.25 ml) tsp. ground allspice, divided
1/4 (1.25 ml) tsp. salt
5 tbs chilled vegan margarine (I used butter), cut into pieces, divided
1/2 cup (125 ml) raw pecans, coarsely chopped (I omitted those)
2 Tbs (30 ml) unsweetened shredded coconut (didn't have any of that)
3 mangoes, peeled, pitted and cut into 1-inch (2.5 cm) cubes
1/2 pineapple, peeled, cored and cut into 1-inch (2.5 cm) cubes

1. Preheat oven to 375F (190C). Coat 8-inch square (20cm sq) glass
baking dish with non-stick cooking spray (again I used butter). Combine
flour, oats, the 1/4 cup (62 ml) of brown sugar, and about half of each
spice, and salt, into a medium bowl. Add 4/5th of margarine/butter and
rub with fingertips until mixture forms coarse meal. Press together
until mixture begins to form moist clumps. Stir in pecans and coconuts
(if you wish to add those).

Combine remaining brown sugar, cinnamon, nutmeg and allspice in a large
bowl. Add mangoes and pineapple and toss to coat. Transfer to prepared
baking dish; dot top with remaining margarine/butter. Sprinkle oat
topping over mango mixture.

Bake 40 minutes or until topping is golden brown and juices bubble. Cool
10 to 20 minutes. Serve warm.

The magazine recommends serving it with ice cream. Personally, I don't
think it needs it and I'm always the one who will want ice cream with
stuff usually.

Comments:

1. I dotted the top of the oat mixture, not the fruit. I think it made
for a crisper topping, as it was still crunchy the next morning out of
the refrigerator.

2. My mangoes were ripe and not knowing exactly how one goes about
"pitting" a mango, I elected to cut the peel into quarters half-way down
the fruit and to peel it back, then cut away the flesh from the stone
with a paring knife. It might have been more expertly done by someone
else, but we got plenty of mango out of it.

3. I used two large mangoes, not three.

NOTE: I have two more large mangoes and one pineapple ripening on the
kitchen table.

--

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