Delicious Living
  • 1 16-ounce package frozen organic mangoes
  • 4 tablespoons unbleached all-purpose flour
  • 4 tablespoons almond meal
  • 3 cups frozen organic raspberries, thawed and drained
  • 1/4 teaspoon almond extract
  • Zest and juice from 2 limes
  • 2/3 cup unsweetened flaked coconut
  • 1/2 cup almonds, coarsely chopped
  • 4 tablespoons almond meal
  • 5 tablespoons brown sugar
  • 3 tablespoons almond oil
  • 1 tablespoon coconut oil

Mango-Raspberry-Coconut Crumble

Staff | Delicious Living
  • Serves: 8 people
  • Calories per serving: 260

Frozen organic fruit makes this incredibly easy, but you can also use fresh fruit when available. Ingredient tips: Look for almond meal in the baking aisle of your natural grocery. Organic coconut oil is sold in jars in the oil or baking section.

  1. Preheat oven to 400°. Gently toss all filling ingredients in a large bowl. Transfer to an 8x8-inch glass baking dish lightly coated with cooking spray.
  2. Combine all topping ingredients in a medium bowl. Sprinkle over fruit. Bake for 40–45 minutes, until hot and bubbly. After 10–15 minutes, cover loosely with foil to prevent overbrowning. Cool slightly before serving.

PER SERVING: 260 cal, 50% fat cal, 16g fat, 4g sat fat, 0mg chol, 4g protein, 31g carb, 6g fiber, 6mg sodium

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