coconut crumble

Try this luscious dessert of pear and nutty almonds, baked to crumbly perfection and served with a generous dollop of double-thick cream. Winter never tasted so good.

Pear and coconut crumble with double-thick cream

beurre bosc pears

lemon, halved

pitted dates, chopped

(75 grams) coconut sugar

unsalted butter, melted, cooled slightly

(50 grams) self-raising flour

(100 grams) almond meal

(70 grams) slivered almonds

cinnamon

double-thick cream

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Pear and cardamom crumble muffins recipe

caster sugar

vanilla bean paste

unsalted butter,

sour cream,

egg,

tsp cardamom

tsp cinnamon

almond meal

(55 grams) plain flour

1/6 cup (40 grams) brown sugar

(25 grams) cashews, roughly chopped

tbs coconut

cardamom

lightly salted butter, chilled, cut into 5mm pieces

A tropical take on the classic. A mango raspberry filling topped with coconut crumble makes this Mango Coconut Crumble a firm Summertime favourite dessert.

Mango Coconut Crumble Recipe

mango

raspberries (fresh)

g sugar

tbsp cornflour (corn starch)

lemon

lemon juice

tsp vanilla extract

flour

g desiccated coconut

salt

unsalted butter

g coconut flakes

Pre-heat your oven to 180°C (350°F).

Mix together the filling ingredients. Add the mango, raspberries, sugar, cornflour, lemon zest, lemon juice, and vanilla extract into a large mixing bowl and toss together until everything is mixed well. Pour into a large baking dish/pie pan (about 1.5 litre capacity).

Mango Filling

Create the crumble. Add the flour, sugar, desiccated coconut, salt, and butter into a mixing bowl and toss the butter into the ingredients. Next, use your fingers to rub the butter into the mixture until it feels like breadcrumbs in varying sizes. When you can squeeze the crumble mix and it clumps, it&#39;s ready. Add the coconut flakes and mix them through.

Coconut Crumble

Add the crumble to the filling. Sprinkle the crumble mixture over the fruit filling in your baking dish. Squeeze some of it together to create hazelnut size clumps all over as this creates awesome texture. And don&#39;t press it down - this will make it dense and stodgy.

Bake: Bake the crumble for 40-50 minutes until the filling is bubbling big slow bubbles around the edge of the baking dish and the crumble has turned a beautiful golden colour. Remove from the oven and set to one side for 15 minutes before serving as the juicy filling is molten hot when freshly baked.Serve with scoops of vanilla ice cream, a drizzle of warm custard, or cold cream.

Assemble

Coconut mango crumble is a sweet and tropical dessert perfect for summer. On the bottom a layer of soft, luscious mango and on top a crunchy crumble topping. Quick and easy to prepare, everyone will want seconds.

Coconut Mango Crumble

97 g plain (all-purp) flour ((¾ cup / 3.4 ounces))

oats

brown sugar

coconut flakes

mango,

vanilla extract

white granulated sugar

cornflour (cornstarch) ((notes))

Preheat the oven to 180C / 350F / 160C fan forced.

In a 9 inch pie dish, combine the mango slices and vanilla. Mix well.

Sprinkle over the sugar, cornflour and salt and toss well to combine.

In a medium bowl, whisk together the flour, coconut, oats and sugar. Add the grated butter and use your fingertips to toss and press it together. Mix through the coconut flakes.

Tip the crumble all over the mango mixture, spreading it evenly but leaving some gaps at the sides.

Bake 40-45 minutes until golden.

hello Marie
Yesterday I made this mango coconut crumble and also your baked cherry cheesecake- this is what happens when on vacation I have back to back friends over at dinner
Thank you for the amazing yummy recipes
Love, Violet

Mango and coconut definitely make a wonderful combination, and this crumble looks stunning. Just like tropical paradise :)

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