This fruit crumble is a delightful dessert that combines the tropical sweetness of mangoes with the tartness of blueberries, topped with a crunchy crumble mix. Perfect for a cozy evening or a family gathering, this recipe is simple to prepare and pairs wonderfully with Greek yoghurt.
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Preheat oven to 180°C. Place crumble ingredients in a mixing bowl.
Rub the butter into the flour mixture using fingertips until the mixture is well combined and crumbly to touch.
In another mixing bowl, combine mango, blueberries, coconut, and vanilla extract and stir well.
Spoon fruit mixture into a deep baking dish. Cover evenly with crumble mixture.
Bake for 18-20 minutes or until golden. Serve warm.
For extra crunch, you can add chopped nuts like walnuts or pecans to the crumble mix.
Ensure the butter is cold when rubbing it into the flour mixture for the best texture.
Serve with Greek yoghurt or a scoop of vanilla ice cream for added creaminess.
Can I use fresh blueberries instead of frozen?
Yes, fresh blueberries can be used. However, frozen blueberries may provide a juicier texture when baked.
Can I substitute mangoes with another fruit?
Yes, you can use peaches, apples, or pears as substitutes for mangoes.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven before serving.
Can I make this crumble gluten-free?
Yes, you can substitute plain flour with a gluten-free flour blend to make it gluten-free.
What can I use instead of pepitas?
You can use sunflower seeds or chopped nuts as a substitute for pepitas.
I’m a Dietitian, recipe developer, and food lover who believes good nutrition should be simple, satisfying, and full of flavour. With a background in biomedical science and a passion for creating recipes that are both nourishing and delicious, I love showing that healthy eating doesn’t mean missing out. My goal is to inspire people to feel confident in the kitchen and enjoy the kind of food that brings people together.
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