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.
Mango-Raspberry-Coconut Crumble
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Ingredients
FILLING
- 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
TOPPING
- 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
Instructions
- 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.
- 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.
Recipe Notes
Nutrition Facts
Mango-Raspberry-Coconut Crumble
Amount Per Serving
Calories 260
% Daily Value*
Sodium 6mg
0%
Total Carbohydrates 31g
10%
Dietary Fiber 6g
24%
Protein 4g
8%
* Percent Daily Values are based on a 2000 calorie diet.
PER SERVING: 260 cal, 50% fat cal, 16g fat, 4g sat fat, 0mg chol, 4g protein, 31g carb, 6g fiber, 6mg sodium
