This Mango Raspberry Thyme Crumble is a simple baked dessert packed with luscious fruit andberries and aromatic thyme; perfect for summer!
This recipe was originally published in September 2015. I have taken new and updated photos while the recipe and blog post remain the same.
That might be sad even pronounce, but this summer is going to end. Inevitably and very soon.
Probably, it’s a good time to sum it up. It’s been a tremendously intense and interesting food season. I’ve succeeded. And I’ve failed too.
Need examples? There we go!
Dessert Soups. Partially succeeded. Yes, I’ve made some of them this summer. But even though I haven’t posted all of them on here, that wasn’t enough. Let’s say, I was going to make 7 kinds of dessert soup in 10 desserts. Virtually, I’ve made just 3 dessert soup out every 10 desserts. Not good enough.
Ice cream and sorbet. Absolutely failed. I was planning to make 2-3 kinds of sophisticated ice cream and mostly sorbet. It turned out I’ve made sorbet twice and a lot of ice cream. Some of them to be posted yet. But at least the most ice cream was sophisticated.
Baked desserts. Succeeded. I was going to make only one dessert in the oven, and I didn’t screw it. Well, to be honest, I had two of them, but Pavlova was shown only on my Instagram page. Whatever is not published on the blog, is illegal and shouldn’t be counted. Right?
And lastly, lavender. Believe it or not, but this summer I’ve used lavender only 3 or 4 times. I consider this the total failure. So disappointed in myself.
But let’s talk about the baked desserts. I made this Mango Raspberry Thyme Crumble in June, and it was so good. Luscious, sweet, and tart at the same time, and with a fantastic lemon thyme flavor.
Indeed, a crumble is a super dessert. Not only is it scrumptious and easy to make, but it’s not that dangerous to consume. Basically, there are a lot of fruit and some delicious dough scattered over the fruit. Thus, this yumalicious dessert could have been eaten only by me. Unfortunately, I had to share with the others #thisisunfairworld
Sure, you could easily use only fruit, but herbs work absolutely fabulous in many desserts! I mean, succulent mangoes, raspberries, and lemon thyme? What could be better?! Right – lavender! In fact, lavender goes well with both raspberries and mangoes. You should consider this. I’m almost insisting.
All right, I’ve got to wrap it up. Since we have 2 official weeks of summer yet, I should go and make something lavender, to catch it up.
But what about you, guys? Have you been able to make everything you’ve been planning this summer? Have you somehow let yourself down? And the most important question, do you think not using enough lavender is a horrible faux pas?
Crumble is always a good idea if you need a simple but delicious dessert. Try this Mango Raspberry Thyme Crumble, and you won't be disappointed.
- 2-3 large mangos (f.e. alfredo), cubed
- 1 cup raspberries
- 1 teaspoon fresh lemon thyme
- 5 tablespoons butter, cold and cut into small cubes
- 1/2 cup golden sugar
- 1 cup whole grain flour
- Preheat oven to 180 degrees C (320 degrees F)
- Place the mango and raspberries to a large (9-11 inch) baking dish. Sprinkle with the thyme.
- To make the crumb topping, combine the flour, sugar, and butter. Blend with your fingers until the mixture forms crumbs.
- Scatter the crumbs over the fruit and place in the oven for about 30-35 minutes. If the top has started to brown fast, cover the top with a piece of foil.
- Remove from the oven and let cool slightly. Serve warm or cold, with a scoop of ice cream or heavy cream.