Rebecca Nielsen's Recipe

Strawberry Mango Crumble

Category: Desert

Serve/Makes: 6
Difficulty: 2
Prep/Cook Time: 45 minutes

Preheat Oven to 350 degrees
Butter 6 8ounce ramekins or 1 8 x 8 glass baking dish.

Ingredients

Filling:
1 16oz bag frozen strawberries (thawed)
1 16oz bag frozen mango (thawed)
1 T fresh lemon Juice
1 T Strawberry Balsamic Vinegar*
1/2 cup light brown sugar
1 1/2 T arrowroot flour

Crumble:
1/2 cup all purpose flour
2/3 cup old fashioned oats (not quick oats)
2/3 cup sliced almonds
1/4 cup light brown sugar
1 t ground cinnamon
1/4 t freshly grated nutmeg
1/4 t flaked sea salt
1 stick chilled unsalted butter, cut into 16 pieces
For Garnish - room temperature mascarpone cheese

Directions:

In a mixing bowl whisk lemon juice, balsamic vinegar and arrowroot until smooth. Add strawberries and mango, stir. Sprinkle 1/2 cup brown sugar over fruit and gently combine. Set aside.

In a food processor put sliced almonds and process for 1 minute. Add the flour, oats, 1/4 cup brown sugar, cinnamon, nutmeg and sea salt. Pulse to combine. Add butter pieces and pulse until mixture is size of peas.

Place ramekins or baking dish on cookie sheet. Divide fruit mixture evenly into the ramekins or spoon over bottom of glass baking dish. Liberally sprinkle topping over fruit and bake ramekins for 35 minutes or glass baking dish for 45 minutes or until filling is bubbling up over topping and sides.

Serve with 1/4 cup spoonful of mascarpone cheese for each serving.

Cooks Notes: The strawberry/mango combination really works well, especially with the balsamic vinegar. If you don't want to use balsamic vinegar add another tablespoon of lemon juice to the fruit. As you will see in my picture, I think the fruit spilling over the sides makes it look really homey and inviting.