Mango, Pear and Ginger Crumble

Ingredients

• 450 g ripe pears, peeled, cored and thickly sliced
• 1 tablespoon dark brown sugar
• 2 mangoes, peeled, stoned and roughly chopped
• 1 piece gingerroot, finely chopped
• 175 g all-purpose flour
• 85 g butter
• 85 g dark brown sugar
• 85 g pecan nuts, very roughly chopped

Directions

1. 1

   Heat oven to 180 degrees Celsius In a small saucepan, add pears, sugar, and 4 Tbsp water. Cook gently over low heat about 5 minutes until pears are just tender. Remove from heat and stir in the mangoes and stem ginger. Spoon mixture into a 1.75 litre baking dish and leave to cool.

2. 2

   For the crumble mixture, rub butter into the flower until crumbly (as name suggests). Stir in sugar and pecans, then sprinkle mixture over the fruit mixture.

3. 3

   Bake at 180 degrees C for 30 minutes until lightly browned on top.

4. 4

   If freezing, prepare to end of step 2. Wrap whole dish in large freezer bag, seal, and freeze up to 1 month. Can be baked from frozen in a 160 degree C oven for 50 minutes.

5. 5

   Serve with cream or vanilla ice cream.