Tropical Blueberry Mango Coconut Crumble

Made with frozen fruit, bursting with fruit filled flavor and layered with a crumbly almond coconut topping, this tropical goodness is hard to resist!

Serves: 10
Prep Time: 10 min
Cook Time: 45 min

By: Holly Sander


For The Crumble Topping:

  • ¾ cup almond meal
  • 1/3 cup rolled oats
  • ¾ cup coconut flakes
  • ½ cup sliced toasted almonds
  • ½ cup packed light brown sugar
  • 1 teaspoon cinnamon
  • ½ teaspoon salt
  • ½ cup cold unsalted butter, diced into ½-inch cubes


For The Fruit Mixture:


  1. In a large bowl, mix 2 tbsp brown sugar, ¼ cup flour, ginger, lemon juice, wild blueberries, and mangoes. Set aside.
  2. Combine almond meal, rolled oats, coconut flakes, sliced almonds, ½ cup brown sugar, cinnamon, ½ teaspoon salt, and cold unsalted butter. Mix the ingredients and work them together between your hands until it forms big crumbles.
  3. Pour fruit mixture into 9x13 baking dish, and evenly sprinkle the crumble topping over the fruit.   Bake for 40-45 minutes, or until crumble topping is nicely toasted and fruit mixture is bubbling.

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Tropical Blueberry Mango Coconut Crumble

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