Mango, Pear and Ginger Crumble Recipe #167225
From BBC Good Food magazine. A crumble using different fruits from ordinary apple. Can be frozen and reheated easily. Directions for freezing and reheating included below.
by Ppaperdoll
55 min | 25 min prep
SERVES 4
- 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
- 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.
- 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.
- Bake at 180 degrees C for 30 minutes until lightly browned on top.
- 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.
- Serve with cream or vanilla ice cream.
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5 stars