Recipe of the Week: Mango Strawberry Crumble
Crumbles are the much easier and just as delicious alternative to baking a pie. If you want to bake up something delicious but don’t have time to make pie crust, check out this recipe from The Cooking Channel. Serve with vanilla ice cream and enjoy the final days of summer!
For the filling:
3 large mangos, pitted, peeled and sliced
2 cups strawberries, rinsed, drained, hulled and quartered
1 tablespoon granulated sugar
2 tablespoons fresh lemon juice
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 teaspoon freshly grated ginger
3 tablespoons Minute Tapioca (flour or cornstarch can be substituted)
Pinch of kosher salt
For the crumb topping:
1 1/2 cups all-purpose flour
1 1/2 cups old-fashioned rolled oats (not instant)
1 1/4 cups firmly packed dark brown sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon kosher salt
10 tablespoons unsalted butter, slightly softened and cut into small cubes
- Mixing gently to avoid bruising, combine the mango, strawberries, sugar, lemon juice, cinnamon, nutmeg, ginger, tapioca and a pinch of salt together in a large bowl. Spoon the filling into a 9-inch deep-dish pie pan.
- To make the crumb topping, stir together the flour, oats, dark brown sugar, cinnamon and salt in a medium bowl. Blend in butter with your fingertips, fork, or pastry blender until mixture forms pea-size clumps.
- Spoon topping evenly over fruit filling and bake on a middle rack in a preheated 375 degree F oven until fruit is bubbling and the top is nicely browned, about 60 minutes. Let the crumble cool for about 10 minutes before serving.