Tropical Blueberry Mango Coconut Crumble
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 tablespoons brown sugar
1/4 cup flour
2 tablespoons lemon juice
½ teaspoon ground ginger
20 ounces Nature’s Touch frozen organic wild blueberries
20 ounces Nature’s Touch frozen organic mangos
In a large bowl, mix 2 tablespoons brown sugar, ¼ cup flour, ginger, lemon juice, wild blueberries, and mangoes. 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 between your hands until it forms big crumbles.
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.