top of page

Mango-Pineapple Crumble

(by Cathy Stalder)

2 T. butter, softened

1 mango, peeled

1/2 pineapple, peeled

pinch of chile powder

2 1/2 T. flour

5 T. cold butter

5 T. oats

3 T. sugar

pinch salt

optional: additional 1 T. sugar

Preheat oven to 375 F.

Use the softened butter to smear the base and sides of a 9-in. ceramic or glass baking dish.

Cut mango and pineapple into chunks, and sprinkle with chile powder.

Place fruit in buttered dish.

Sift flour into a bowl, and cut butter into small pieces over the top.

Add oats, sugar, and salt.

With fingers, rub butter into dry ingredients until it resembles irregular gravel.

Sprinkle additional 1 T. sugar over fruit, if using.

Scatter oat mixture over fruit.

Bake in middle of the oven for 35 minutes, or until brown and crispy, with bubbling juices around the edges.

Serve hot, warm, or cold.

(Read Generosity and Guilt, the story that accompanies this recipe.)

Recent Posts

See All

Clarke’s Creamy Tomato Soup

(by Ilene S. Goldman) 5 carrots, shredded 5 stalks celery, shredded 1 medium white onion, sliced 1/2 lb. salted butter * 1 c. flour (less is better; I’ve made it without any) 3 (14 1/2-oz.) cans chick

Sarah's Latkes

(by Lisa Cohen) 4 medium russet potatoes 1 small onion 2 eggs 2 heaping soup spoons flour large pinch salt several grinds of pepper peanut oil Scrub potatoes, but don't peel. Cut potatoes to fit in th

Walnut Sponge Cake

(by Lisa Cohen) softened butter for pan 1 dozen eggs, separated 1 1/2 c. (scant) sugar zest and juice of 1 lemon zest of 1 orange 1 c. matzo flour, sifted 2 T. potato starch, sifted pinch of salt 1 c.


bottom of page