Apple, Mango & Pineapple Crumble

This plant-based recipe for Apple, Mango & Pineapple Crumble is a fusion of English and Jamaican favorites. This is a Caribbean spin on the classic apple crumble, but with additional tropical fruits and some spices to give it a bolder flavor. Enjoy it for dessert or as a quick snack.

This recipe comes to us from Susanne Kirlew aka “Kirly-Sue” of Kirly-Sue’s Kitchen. Susanne is a member of The Meatless Monday Culinary Advisory Council.

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Prep time: 15 minutes

Cook time: 20 minutes

Serves 8

Ingredients:

• 2-3 apples
• 1 large ripe mango (can also use 9 oz. or 250 g of canned mango puree)
• ½ medium pineapple (can also use 9 oz. or 250 g of canned pineapple)
• 4- 6 oz. (170 g) brown sugar
• 6 oz. (170 g) vegan butter or margarine
• 10 oz. (280 g) plain flour

Optional:

• ¾ tsp. ground cinnamon
• ¼ tsp. ground nutmeg
• ¼ tsp. cloves (crushed)
• 2 oz. (50 g) rolled oats
• 1 oz. (25 g) digestive biscuits or ginger cookies (crushed)

Directions:

1. Preheat the oven to 400°F.

2. Peel the apples and roughly chop.

3. Place apples in a pan with 4-6 tbsp. of water and simmer for about 5-10 minutes until softened.

4. Add the mango and pineapple and set aside in an oven safe dish.

5. Cut the vegan butter into small cubes and add this to flour.

6. Mix with your fingertips until it resembles an even crumb texture.

7. Cover the fruit with the crumble mixture.

8. Bake for approximately 20 – 30 minutes until the crumble is golden and the fruit mixture is piping hot.