Mango-Raspberry-Coconut Crumble

By Bailey1_

Ingredients

• FILLING
• 1 16-ounce package frozen organic mangoes
• 4 tablespoons unbleached all-purpose flour
• 4 tablespoons almond meal
• 3 cups frozen organic raspberries, thawed and drained
• 1/4 teaspoon almond extract
• Zest and juice from 2 limes
• TOPPING
• 2/3 cup unsweetened flaked coconut
• 1/2 cup almonds, coarsely chopped
• 4 tablespoons almond meal
• 5 tablespoons brown sugar
• 3 tablespoons almond oil
• 1 tablespoon coconut oil

Details

Servings 1
Adapted from deliciousliving.com

Preparation

Step 1

Frozen organic fruit makes this incredibly easy, but you can also use fresh fruit when available. Ingredient tips: Look for almond meal in the baking aisle of your natural grocery. Organic coconut oil is sold in jars in the oil or baking section.

Directions

Preheat oven to 400°. Gently toss all filling ingredients in a large bowl. Transfer to an 8x8-inch glass baking dish lightly coated with cooking spray.

Combine all topping ingredients in a medium bowl. Sprinkle over fruit. Bake for 40–45 minutes, until hot and bubbly. After 10–15 minutes, cover loosely with foil to prevent overbrowning. Cool slightly before serving.