Pineapple and Mango Crumble, or any crumble, is an easy dessert and one of my absolute favourites. Making a crumble requires just a few ingredients for the filling and a few for the topping. You can make as much or as little of this recipe as you like. You can also make the topping in a big batch and save the extra in the fridge for another crumble later. Most common crumbles, and ones I grew up eating, are apple, apple and blackberry, mixed berry, peach crumble. However, living in the tropics I’m switching things up and adding pineapple and mango to my crumble.
Fuss free dessert
This dessert Pineapple and Mango crumble is ending up on my Christmas holiday menu, along with this Nigerian celebration coleslaw. I’m building up my menu, and although this dessert can be eating 365 days a year, it is definitely going to be the dessert of choice this Christmas. Mostly because after all that prepping and cooking, dessert just needs to be fuss free.
A dessert you can play around with
You can also play around the filling ingredients to make this recipe your own. Use the fruits you have available to you that work well baked. Stone fruits are great for baking, so plums, peaches, nectarines, mangoes, blueberries, mulberries are all great options. Crumbles can be served with coconut yoghurt, a la mode (vegan vanilla works best) or on its own.
As with all other recipes on this platform you will find that this pineapple and mango crumble recipe is;
- Plant-based
- Vegan
- Gluten free
- Dairy free
- Soy free
- Egg-free
- Easy to make
- Uses simple ingredients
- Doesn’t require any special equipment (#winning)
If you try out this recipe definitely let me know by tagging #PFFPlate on social media. It would be great to see all your interpretations of this recipe.