½ cup cold unsalted butter, diced into ½-inch cubes
In a large bowl, mix 2 tbsp brown sugar, ¼ cup flour, ginger, lemon juice, wild blueberries, and mangos. Set aside.
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.
Pour fruit mixture into a 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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