This is a new twist on desserts like cobbler, using some fun ingredients and excluding all the unnecessary added sugar from traditional recipes.
Blueberry Mango Crumble
Prep time: 10 minutes Cook time: 15-20 minutes Total time: 30 minutes
Yield: 1 9×9-inch pan
2 large mangos, diced
1 tsp fresh ginger, chopped
2 tbsp coconut oil, plus more to grease the pan
2 tsp vanilla extract
1/2 cup almond meal
2 tbsp coconut flour
4 medjool dates
2 tbsp water
3/4 cup walnut pieces
Pinch of sea salt
Cinnamon, to taste
1 tbsp coconut sugar (optional)
1. Preheat oven to 350ºF. Grease a 9×9-inch baking pan with coconut oil.
2. Puree one of the mangoes with 1 tbsp coconut oil, 1/2 tsp vanilla, and ginger. Set aside.
3. In a large mixing bowl, combine other mango pieces and blueberries with 1/2 tsp vanilla and as much cinnamon as you’d like (I used around 1 tsp).
4. Add mango/blueberry mix to the greased pan. Pour the mango puree over the top and spread it evenly over the whole fruits.
5. In another mixing bowl, combine almond meal, coconut flour, 1 tbsp coconut oil, sea salt, and 1 tsp vanilla.
6. In a microwaveable bowl, heat dates and water for 20 seconds. Once removed from the microwave, mash the dates and water together to form a paste. Add this paste to the almond meal mix and mash more until a crumble has formed.
7. Spread the crumble evenly over the top of the fruit and puree. Add walnut pieces evenly over the crumble, then sprinkle with more cinnamon and coconut sugar, if desired.
8. Bake for 15-20 minutes, until the crumble turns golden brown. Remove from the heat and enjoy warm with some Coconut Whipped Cream.