This delicious crumble combines the mellow mangoes, succulent blueberries, and crunchy almonds. Blueberry Mango Almond Crumble – you simply won’t be able to resist!
Hello, everyone. I hope you’re enjoying the summertime. I have a quick update. After the season of rains, the weather situation has settled down here in Nova Scotia. To my liking, it has settled down way too much as the temperature is expected to be over 30 degrees C (With the humidex value reaching almost 40 degrees) tomorrow. Can we keep it somewhere in between, please? Okay, I am not complaining. After all, this kind of weather in July is better than rain or snow, right? Besides, it’s a great excuse to enjoy more ice cream. Kidding again – I never need an excuse to eat more ice cream.
Also, I’ve noticed that I am not really into making desserts this summer, and I am focused on salads and pasta. Indeed, I haven’t opened the season of homemade ice cream yet (On a side note, I am going to make some luscious sorbet this weekend.) That’s okay, though – I have always wanted my blog to be more on the savoury side. Besides, you never know – probably in a month or so you’ll be begging me to post some “real food”.
Apparently, a crumble or a crisp is an exception this summer (You can check another recipe for a Rhubarb Strawberry Almond Crumble). What’s not like about a crumble or crisp? It’s super easy and quick to make. Besides, I do love a good ratio of the fruit content to the “unhealthy ingredients” like flour, sugar, and butter. You cannot argue with me that a crumble is a relatively healthy way to enjoy dessert. (If you decided to disagree, I won’t share this Blueberry Mango Almond Crumble with you, then.)
Mangoes and blueberries are delicate ingredients, so after 30 to 40 minutes being in the oven, they tend to be very soft, even mushy. That’s not a drawback – it’s just one thing to consider. Besides, once baked, they turn into a sweet, almost homogeneous sweet concoction with a fabulous aroma! And those almonds on top?
I encourage you to give this Blueberry Mango Almond Crumble a try. You won’t be disappointed!
Happy July 4th to my American friends!
- 3 large mangoes (Like alfredo), peeled and cubed (About 4 cups)
- 3 cups blueberries (You can use frozen, thawed)
- Juice of 1/2 lime
- 1/2 tsp.corn starch
- about 150 gr. cold butter, grated or finely chopped (1 tbsp from this amount if for greasing)
- about 1/2 cup granulated sugar
- about 2/3 cup cake flour
- about 2/3 raw slivered almonds
- Preheat the oven to 180 degrees C (360 degrees F). Grease a large baking dish with the butter.
- In a bowl combine the mangoes, blueberries, lime juice, and starch (Starch helps to absorb the juices, so the crumble will not be too soggy). Transfer the fruit into a baking dish.
- In a medium bowl combine the chopped butter and sugar, and flour, gradually incorporating the slivered almonds. Blend with your fingers until the mixture forms crumbs.
- Scatter the crumbs over the fruit.
- Place the dish on a baking dish or rack and put in the oven for about 30-45 minutes until the top is golden brown. If the top has started to brown fast, cover the top with a piece of foil.
- Remove and let cool for about 30 minutes before serving.