Search

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.

Recent Posts

See All

Apple Pie

(by Evangeline Wurst) 1/2 c. unsalted butter 3 T. flour 1/4 c. water 1/2 c. sugar 1/2 c. brown sugar pastry for 9-in. double crust pie (here's one) 8 Granny Smith apples, peeled, cored, and sliced Pre

Chop Chae

(by Frances Park) For the sauce: 3 1/2 T. soy sauce 1 T. packed brown sugar 2 T. sesame oil 2 t. minced garlic 1 T. roasted sesame seeds black pepper to taste 1 large carrot 1 medium zucchini 1 red be

Onion Butter Toast

(by Tsara Shelton) 10 white onions, peeled and minced sesame oil, as needed In a large pot, heat 1 T. sesame oil. Add onions and stir constantly for about 5 minutes. Let onions cook over low heat for