Tropical crumble with mango, pineapple, and coconut

Sweet recipes Spring Summer Fall Winter 30 minutes to 1 hour Easy Faitout Plat à four

Prep time

20 minutes

Cooking time

30 minutes

Serves

6 people

A delicious mango, pineapple, and coconut crumble.

Method

Peel and cut the fruits into tiny cubes, then set them aside with their juice
Preheat the oven to 180°C (356°F)
In a large bowl, mix the flour, sugar, and coconut.
Add the butter and mix with your fingers to obtain a grainy dough
Butter your oven dish, then add the fruit pieces and juice
Cover with the dough (spreading it loosely over the fruit) and bake for 30 minutes
Serve with a scoop of coconut ice cream decorated with a vanilla bean.

Ingredients

1 pineapple
1 mango
5 apricots
125 g (1 cup) flour
100 g (1/2 cup) brown sugar
100 g (3.5 oz) shredded coconut
100 g (3.5 oz) semi-salted butter
1 vanilla bean

Utensils

Pot

Why cook with a stockpot?

A stockpot is so versatile it can be useful in many situations, especially if you need to cook large quantities. With its two sturdy handles it's easier to carry.