Mango, blueberry and coconut crumble
1/3 cup plain flour
2 tbsp almond meal
¼ cup oats
2 tbsp brown sugar
2 tbsp pepitas
½ tsp cinnamon
2 mangoes, peeled and cut into cubes
3 cups frozen blueberries
2 tbsp shredded coconut
1 tsp vanilla extract
- Preheat oven to 180°C. Place crumble ingredients in a mixing bowl.
- Rub the butter into the mixture using your fingertips until the mixture is well combined and crumbly to touch.
- Mix mango, blueberries, coconut, and vanilla extract in another mixing bowl 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.
Serve with Greek yoghurt.