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Rasberry-Mango-Coconut Crumble
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- Recipe added by The Veggie Cook
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Ingredients
Filling:
1 16-ounce package frozen mangoes
3 cup frozen raspberries, thawed and drained
4 tablespoon all-purpose flour
4 tablespoon almond meal
1/4 teaspoon almond extract
2 limes zest and juice
Topping:
1/2 cup almonds, coarsely chopped
4 tablespoon almond meal
5 tablesppon brown sugar or dry sweetener
2/3 cup unsweetened coconut flakes
1 tablespoon coconut oil
3 tablespoon almond oil
1 16-ounce package frozen mangoes
3 cup frozen raspberries, thawed and drained
4 tablespoon all-purpose flour
4 tablespoon almond meal
1/4 teaspoon almond extract
2 limes zest and juice
Topping:
1/2 cup almonds, coarsely chopped
4 tablespoon almond meal
5 tablesppon brown sugar or dry sweetener
2/3 cup unsweetened coconut flakes
1 tablespoon coconut oil
3 tablespoon almond oil
Instructions
Preheat oven to 400F degrees. Gently toss all filling ingredients in a large bowl. Transfer to an 8x8-inch glass baking dish lightly coated with cooking spray. Combine all topping ingredients in a medium bowl. Sprinkle over fruit. Bake for 40 minutes until hot and bubbly. After 15 minutes, cover loosely with foil to prevent overbrowning. Cool before serving.
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