Mango, blueberry and coconut crumble - Joel Feren | Media Dietitian, Nutrition Writer + Speaker

Mango, blueberry and coconut crumble

INGREDIENTS

Crumble:

⅓ cup plain flour

2 tbsp almond meal

¼ cup oats

2 tbsp brown sugar

2 tbsp pepitas

50g butter

½ tsp cinnamon

Fruit mix:

2 mangoes, peeled and cut into cubes

3 cups frozen blueberries

2 tbsp shredded coconut

1 tsp vanilla extract

METHOD

Preheat oven to 180°C. Place crumble ingredients in a mixing bowl.
Rub the butter into the mixture using your fingertips until the mixture is well combined and crumbly to the touch.
Mix mango, blueberries, coconut, and vanilla extract in another bowl and stir well.
Spoon the fruit mixture into a deep baking dish. Cover evenly with the crumble mixture.
Bake for 18-20 minutes or until golden. Serve warm.

Serve with Greek yoghurt.

Serves

8

METHOD

Preheat oven to 180°C. Place crumble ingredients in a mixing bowl.
Rub the butter into the mixture using your fingertips until the mixture is well combined and crumbly to the touch.
Mix mango, blueberries, coconut, and vanilla extract in another bowl and stir well.
Spoon the fruit mixture into a deep baking dish. Cover evenly with the crumble mixture.
Bake for 18-20 minutes or until golden. Serve warm.

Serve with Greek yoghurt.

MADE THIS RECIPE?

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