There’s nothing I love more than a sweet, cinnamon fall apple crumble. Since it’s not fall, however, and I’m not in the “apple spirit” so to say, this recipe is perfect for welcoming in spring. Sweet raspberries and mangos come together with a crunchy topping for a light and fruity dessert. You don’t have to restrict yourself to just these fruits, I’d love to try it with peaches or blueberries one day. This crumble is refined sugar free and made from whole grain spelt flour, so it’s healthy and delicious! Top with some greek yogurt or vanilla frozen yogurt and you’re in business.
Raspberry Mango Crumble (Adapted from Chocolate Covered Katie)
Ingredients
- 1 cup rasberries (fresh or frozen, but must be thawed)
- 1 cup mango (fresh or frozen)
- 1/2 cup chocolate chips (optional)
- 2 tsp vanilla
- 1 1/2 cups spelt flour
- 1/2 tsp baking powder
- 3/4 tsp salt
- 5 tbsp pure maple syrup
- 1/4 cup melted coconut oil
- 3 tbs almond milk
- 1 tbs cornstarch
Directions
- Preheat oven to 350 degrees
- Combine the dry ingredients except for the cornstarch and chocolate chips, stir well
- Pour into the dry ingredients the oil and milk
- Stir well until a crumbly dough forms and set aside
- In a separate bowl, combine the fruit, chocolate chips, maple syrup, vanilla, and cornstarch
- Grease an 8×8 baking dish
- Separate the dough in half
- Take one half of it and press it into the dish, forming a crust. Since it is crumbly, use the back of a spatula to make it into one congealed layer
- Now pour the fruit and chocolate mixture over the crust
- Top the fruit mixture with the remaining crumbles and lightly press down
- Bake for 45 minutes or until firm
- Serve and enjoy!
