Mango Crumble

Sink your teeth into tender chunks of mango and a cinnamon-scented crust! For a juicier filling, omit the cornstarch. Can’t find mangoes? Substitute 4 cups fresh or canned pineapple chunks, peaches, blueberries, strawberries, or another favorite fruit instead. This is delicious served warm or cool.

Serves: 8Hands-on: 15 minutesTotal: 40 minutesDifficulty: Easy

Serves: 8


  • 2 large mangoes, peeled, cored, and cut into 1-inch chunks
  • 2 Tbsp. brown sugar
  • 1 Tbsp. cornstarch
  • 1 1⁄2 tsp. minced fresh ginger
  • 1⁄2 cup unbleached all-purpose flour
  • 1⁄2 cup white whole-wheat flour
  • 1⁄4 cup oats
  • 1⁄2 cup sugar
  • 1 tsp. ground cinnamon
  • 1⁄2 tsp. ground ginger
  • 3 Tbsp. olive oil


  • Preheat oven to 375°F. Get out an 8-inch square baking pan and set aside.
  • Place mangoes, brown sugar, cornstarch, and fresh ginger in a medium mixing bowl and toss well to coat. Turn mixture out into the baking pan and spread to even.
  • In another medium bowl, whisk together flours, oats, sugar, cinnamon, and ground ginger. Add oil and squeeze the mixture with your hands to form a coarse sand-like crumb. Sprinkle mixture evenly over fruit.
  • Place pan on middle rack in oven and bake 25 minutes until fruit is tender.
  • Remove from oven and place on wire rack to cool. Serve warm or cool.