Mango and Blueberry Crumble

Gluten, Grain, Dairy, Nut, Egg and Refined SugarFree
4 Servings

The taste of summer for me is definitely mango!

This is an quick and easy dessert to make up if you are feeling like something sweet after dinner. I love to use mangoes when I make this, but this crumble mixture would work with any fruit that you may have. You might need to extend the cooking time slightly though if you are using a harder fruit.

INGREDIENTS:

Crumble Ingredients:

• 100g Pepita or Sunflower Meal (see notes)
• 85g Coconut Flakes
• 60g Extra Virgin Coconut Oil
• 1 Tblspn Raw Honey (see notes)
• 1 Tspn Vanilla
• Pinch of Salt

Fruit:

• 2-3 Fresh Mangoes cut into peices
• 125g Fresh Blueberries

METHOD:

Crumble Method:

1. Place all crumble ingedients into a bowl and mix together until combined.

Bringing it all together:

1. Preheat oven to 180 degrees.
2. Place fruit in an oven proof bowl.
3. Spread the crumble mixture on top of the fruit.
4. Place in the oven for 20-25 minutes, until golden brown.
5. Allow to sit for a few minutes before serving.
6. Serve with coconut yoghurt, thickened cream, custard or icecream.
   
   
   
   

NOTES:

* If nuts aren’t an issue, almond meal can be used in place of the seed meal.
* Use a sweetener of yourchoice. I like to use raw honey, but any other liquid or granule sweeteners could be used here.
* This is delicious served cold.