I am officially in love with this mango, strawberry and caramelised banana crumble. Yep, we’re an item. And you will be too once you taste it! Go on, it’s quick and easy and oh so delicious! (And yes, caramelised banana is as good as it sounds!)
This crumble is a recent discovery – as recent as last weekend, in fact. You see, I was going to make an apple crumble. And then I get to the fruit basket and – no apples! So what’s a girl to do, I am not going to go back to the cookbooks and try to find another dessert recipe now that I have hankering for fruit crumble and the kids are chanting “crumble crumble”, right?! (Anyone else’s kids go a little cray cray for dessert?)
This mango, strawberry and caramelised banana crumble is super quick and easy – perfect any-day dessert
So, instead of giving up, I ran through our dwindling fruit stock (it was just before our weekly grocery shop). Some mangoes, ripe but not super soft, some softening, sad looking strawberries and a couple of bananas. Yep, that will do.
I was thinking to myself, as I was dicing these fruits, I don’t think I’ve ever made a crumble with soft fruit before – this is going to be interesting. That said, what can go wrong, right? Fruit is fruit, little bit of cooking and the combination with crunchy crumble combined with the soft juicy fruity layer is simply delightful. You just need to adjust the cooking time, right?
Actually, yes. The great thing about this crumble is that, because it is made with all soft fruit, it does not require that much baking time. There is no pre-cooking or stewing of the fruit and the crumble bakes fully in the oven, in about 25 minutes total. Totally doable on a weeknight, especially given there is not much prep involved!
Making this crumble for guests or family
This gorgeous crumble is a little healthier because it contains no flour, no refined sugar and no butter but tastes absolutely delicious. It’s full of fresh tropical flavours and healthy oils from the nuts and seeds, and it showcases the banana in particular, which caramelises as the crumble bakes and melts tantalisingly with the other fruit, giving the crumble a stunning depth of flavour.
And, you are the only one who will know how easy it is to prepare. Perfect for family or friends coming over unexpectedly – I bet it will delight even the fussiest of eaters, and it’s perfect for kids who will like the sweet natural flavours of fruit but won’t go crazy on sugar after eating this!
Crunchy fruit crumble, eat it hot or cold
The flavour combination of mango, strawberries and banana in this healthy crumble is one of the things which definitely keeps drawing me back in. There’s something about those tropical flavours and colours which is absolutely delicious, especially when lightly spiced with my homemade speculaas mix. And if the thought of cooking mango seems strange to you, check out some of my other mango recipes – you will see that cooking mango is a very good idea indeed (especially in jam – we love it).
But, nearly as tantalising as the fresh fragrant combination of the summer fruits is the crumble layer which is full of almonds, macadamias and coconut flavours, interspersed with some crunchy pumpkin seeds.
And, of course, the melding of the flavours and textures is the reason why fruit crumbles are the humblest and the messiest but also the best tasting desserts. Just check out the photos – a little rustic but definitely droolworthy, right?
I won’t deny that this crumble is best eaten hot but I have been known to fantasise about it during my days spent in long work meetings and then coming home and eating this cold – and it was absolutely excellent.
And if this is the sort of dessert in which you can use mangoes which are not yet quite ripe or berries which are going soft in your fridge, or maybe even those brown bananas when no one in the house wants banana bread anymore, then isn’t this actually the perfect dessert? (Although, oh wait – it’s also great for breakfast!) So, try it today.
Healthier mango, strawberry and caramelised banana crumble
- 1 banana, sliced
- 2 mangoes, diced (can be hard-ish)
- 10 – 12 strawberries (medium-sized), sliced/chopped into largish pieces
- drizzle of maple syrup (approximately 1/2 tbsp)
- small drizzle of vanilla paste (approximately 1 tsp)
- 1/2 tsp speculaas spice mix (make your own – recipe here)
- 1 cup almond meal
- 3 tbsp coconut oil, cold and solid
- 1/2 cup macadamias, raw and unsalted, crushed
- 1/2 cup slivered almonds
- 2 tbsp pumpkin seeds (pepitas)
- 2 tbsp maple syrup
- Pre-heat the oven to 180C.
Make the fruit layer
- Chop, slice and dice the banana, strawberries and mangoes into small bite size pieces and place them into a small ceramic baking dish.
- Drizzle the maple syrup and vanilla, and sprinkle the spice mix, over the fruit. Mix together gently until combined (a quick stir will do).
- Place into the pre-heated oven for 10 minutes. In the meantime, make the crumble layer.
Make the crumble layer
- Place the almond meal and cold coconut oil into a small dish or bowl and rub them together with your fingertips until a crumbly mixture forms.
- Add the remainder of the crumble layer ingredients to the almond coconut mixture and mix well. (I crush the macadamias by placing them in a ziploc bag with the air pushed out as you're zipping it up and then bashing them a good few times with a wooden mallet or rolling pin.)
- Once you've taken the fruit out of the oven after the initial 10 minutes, spoon the crumble mix over the fruit evenly-ish (it doesn't need to be perfect – remember, rustic is the theme we're going for here).
- Place the whole thing back in the oven for 15 more minutes.
- Once 15 minutes is up, take it out of the oven, cool it down slightly and then dig in!
This crumble recipes gives about 4 to 6 large portions, maybe more, depending on your portion size. The crumble layer is quite thick so the portions don’t need to be huge to be filling (see the photos of the portions we eat – at that size, you will probably get closer to 8 or 10 portions out of this recipe).
The fruit layer recipe is mine, but the crumble layer recipe has been adapted from a great recipe for Apple and raspberry nutty crumble from Luke Hines’ cookbook Eat Clean (which I love).
You can eat this lovely crumble warm or cold, it’s delicious both ways. Store it in the fridge if you don’t eat it all straight away. To heat it up, a minute or two in the microwave at a lower setting should do. Perfect by itself or you could dress it up with a dollop of plain yoghurt or (low sugar) whipped cream or ice cream.