Mango, blueberry and coconut crumble

Mango and blueberry crumble



1/3 cup plain flour

2 tbsp almond meal

¼ cup oats

2 tbsp brown sugar

2 tbsp pepitas

50g butter

½ tsp cinnamon


Fruit mix

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.

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