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Mango and Pineapple Crumble Recipe

Ingredient:

½ cup all-purpose flour

⅓ cup old-fashioned rolled oats

¼ cup plus 3 Tbs. packed light brown sugar, divided

1 ¼ tsp. ground cinnamon, divided

¾ tsp. grated nutmeg, divided

¼ tsp. ground allspice, divided

¼ tsp. salt

5 Tbs. chilled vegan margarine, cut into pieces, divided

½ cup raw pecans, coarsely chopped

2 Tbs. unsweetened shredded coconut

3 mangoes, peeled, pitted, and cut into 1-inch cubes (2 ½ cups)

½ pineapple, peeled, cored, and cut into 1-inch cubes (2 ½ cups)

Details:

Preheat oven to 375°F. Coat 8-inch-square glass baking dish with nonstick cooking spray.

Combine flour, oats, 1/4 cup brown sugar, 1/2 tsp. cinnamon, 1/4 tsp. nutmeg, 1/8 tsp. allspice, and salt in medium bowl.

Add 4 Tbs. margarine, and rub with fingertips until mixture forms coarse meal.

Press together until mixture begins to form moist clumps. Stir in pecans and coconut.

Combine remaining 3 Tbs. brown sugar, 3/4 tsp. cinnamon, 1/2 tsp. nutmeg, and 1/8 tsp. allspice in large bowl.

Add mangoes and pineapple, and toss to coat. Transfer to prepared baking dish; dot top with remaining 1 Tbs. margarine.

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.

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