Mango-Banana Crumble
A new twist on a traditional dessert.
2 mangoes, peeled and diced
2 bananas, peeled and sliced
1/4 cup butter, melted
1/2 cup turbinado sugar or brown sugar
1/2 cup whole wheat flour
11/2 cup Bob's Red Mill 5-Grain Rolled Cereal or rolled
oats
1/2 tsp nutmeg
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In ovensafe casserole dish, combine
mango and bananas.
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In a small bowl, combine remaning ingredients
and mix well.
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Spread crumble topping on fruit mixture,
making sure to cover the fruit completely.
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Bake in 375° oven for 15-20 minutes,
until crumble begins to brown on top.
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Cool slightly before serving.
Note: Frozen fruit can be used, but expect
it to be a little more watery. Pretty much any fruit can
be substituted for the mangoes and bananas to make a more
traditional crumble. A mixture of berries are particulary
good.
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