Healthier mango, strawberry and caramelised banana crumble
Author Katerina | Once a Foodie
2mangoes, diced (can be hard-ish)
10 - 12strawberries (medium-sized), sliced/chopped into largish pieces
drizzle of maple syrup (approximately 1/2 tbsp)
small drizzle of vanilla paste (approximately 1 tsp)
1/2tspspeculaas spice mix (make your own - recipe here)
3tbspcoconut oil, cold and solid
1/2cupmacadamias, raw and unsalted, crushed
2tbsppumpkin seeds (pepitas)
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 entirely 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.
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(c) 2020 – copyright Once a Foodie (onceafoodie.com). All rights reserved.