My Raspberry Mango Crumble is such a healthy and delicious way to satisfy your sweet tooth! The tartness from the raspberries paired with the sweetness from the mango topped with the crunchy, cinnamon flavored toping, makes this desert a joy in your mouth. It’s so easy to make. You can even make the crumble toping ahead and just whip up the filling whenever you are ready to make this delicious and healthy desert.
Recipe
Total: 35 min
Prep: 10 min
Cook: 25 min
Yields: 2 servings
Level: Easy
Ingredients
For the crumble
¼ cup rolled oats
½ cup walnuts, finely chopped
1 tablespoon oat flour
½ teaspoon cinnamon
1 tablespoon maple syrup
1 teaspoon coconut oil
1 pinch salt
For the filling
1 cup frozen raspberries
½ fresh or frozen mango, cut into small cubes
1 teaspoon corn starch
Directions
Preheat the oven to 350 degrees F.
To make the crumble, in a small mixing bowl combine the oats, walnuts, oat flour, cinnamon, maple syrup, coconut oil, salt and mix with fork to combine. Set aside.
In separate bowl combine the frozen raspberries, mango and corn starch.
Divide the filling between two ramekins and top with the crumble toping. Bake in the oven for 25-30 minutes or until the toping turns light golden brown. Serve warm and enjoy!