Ingredients for Mango Pear And Ginger Crumble
- 2 ripe pears, peeled and diced
- Dark Brown Sugar
- 1 cup diced ripe mango
- Gingerroot
- All Purpose Flour
- 100g (1/2 cup) cold unsalted butter
- Pecan Nuts
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How to Make Mango Pear And Ginger Crumble
- Preheat oven to 180°C (350°F). In a small saucepan, combine 2 ripe pears, peeled and diced, 2 tablespoons of granulated sugar, and 4 tablespoons of water.
- Cook gently over low heat for approximately 5 minutes, or until pears are tender but not mushy.
- Remove from heat and stir in 1 cup of diced ripe mango and 2 tablespoons of finely chopped stem ginger (from a jar, drained).
- Spoon the fruit mixture into a 1.75-litre (7.5-cup) baking dish. Set aside to cool slightly.
- For the crumble topping: In a medium bowl, rub 100g (1/2 cup) cold unsalted butter into 150g (1 1/4 cups) all-purpose flour until the mixture resembles coarse breadcrumbs.
- Stir in 50g (1/4 cup) granulated sugar and 50g (1/2 cup) chopped pecans.
- Sprinkle the crumble topping evenly over the fruit mixture.
- Bake in the preheated oven for 30-35 minutes, or until the topping is golden brown and the fruit is bubbling.
- **To Freeze:** Prepare the crumble up to step 2. Wrap the entire baking dish tightly in a large freezer bag and freeze for up to 1 month.
- **To Bake from Frozen:** Bake in a 160°C (325°F) oven for 50-55 minutes, or until heated through and the topping is golden brown.
- Serve warm with a dollop of whipped cream or vanilla ice cream.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
233g
Fat
62g
Carbs
35g
