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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

Ingredients

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:

  • 2 tbsp brown sugar
  • ¼ cup flour
  • 2 tbsp lemon juice
  • ½ teaspoon ground ginger
  • 2 ½ cups Nature’s Touch frozen Organic or Tested for Pesticide Residue Wild Blueberries
  • 2 ½ cups Nature’s Touch frozen Organic or Tested for Pesticide Residue Mangos

Preparation

  1. In a large bowl, mix 2 tbsp brown sugar, ¼ cup flour, ginger, lemon juice, wild blueberries, and mangos. 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 in your hands until it forms big crumbles.
  3. Pour fruit mixture into a 9x13 baking dish, and evenly sprinkle the crumble topping over the fruit.  
  4. 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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