Best 6 Blackberry Mango Crumble Recipes

BLACKBERRY-MANGO CRUMBLE

Steps:

• Preheat oven to 375°. In a large bowl, toss mangoes and blackberries with lime juice. In a small bowl, mix sugar, cornstarch and salt; add to fruit and toss to coat. Transfer to a greased 11x7-in. baking dish., In a small bowl, mix the first 7 topping ingredients; cut in butter until crumbly. Sprinkle over fruit. Bake until filling is bubbly and topping is golden brown, 35-40 minutes. Serve warm.

BLACKBERRY CRUMBLE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Place blackberries in a large pie dish and sprinkle with sugar.
• Combine flour, brown sugar, butter, and cinnamon in the bowl of a food processor; process until combined. Spread the mixture over the berries and sugar. Sprinkle with walnuts.
• Bake in the preheated oven until golden and bubbly, 25 to 30 minutes.

MANGO PASSION FRUIT CRUMBLE

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease an 8x8 inch baking dish.
• Mix the flour and brown sugar in a bowl, and cut the butter into the flour-sugar mixture with a pastry cutter or two table knives until the mixture resembles coarse cornmeal. Add the oats, cinnamon, and nutmeg, and stir well.
• Place the cubed mango on the bottom of the greased baking dish, and spoon the passion fruit pulp over the mango. Stir to mix and evenly distribute the fruit in the dish. Drizzle lime juice over the fruit. Sprinkle the fruit with the oats topping, making sure it is fully covered. Sprinkle a little extra cinnamon over the top.
• Bake in the preheated oven until the top has browned and the fruit is tender, about 20 minutes.

BUTTERMILK MANGO-BERRY CRUMB CAKE

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease a 9-inch square baking pan.
• Mix 1/2 cup flour, brown sugar, 1/4 cup butter, and cinnamon together in a bowl until the mixture is the consistency of wet sand. Set the topping aside.
• Beat 1/2 cup butter and sugar with an electric mixer in a large mixing bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the egg and mix well. Stir in the vanilla extract. In a separate bowl, combine 2 cups flour, baking powder, baking soda, salt, and nutmeg.
• Mix the flour mixture into the creamed butter mixture alternately with the buttermilk, stirring just to combine. After the last of the flour mixture is incorporated, gently fold in the diced mango and raspberries. Spread the batter into the prepared pan (the batter will be thick). Sprinkle with crumb topping.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 50 minutes. Cool on a wire rack.

MANGO-BLUEBERRY COBBLER

Steps:

• In a large bowl, combine mangoes, blueberries and lemon juice. In a small bowl, combine sugar, cornstarch, cinnamon and ginger; sprinkle over fruit and toss to coat. Spoon into a 11-in. x 7-in. baking dish coated with cooking spray., For topping, in a large bowl, combine flour, 3 tablespoons sugar, baking powder, ginger, 1/4 teaspoon cinnamon, baking soda and salt. Add buttermilk; mix well. Drop dough by rounded tablespoonfuls into 6 portions onto fruit mixture. Combine remaining 1 tablespoon sugar and 1/4 teaspoon cinnamon; sprinkle over topping., Bake at 35-° for 35-40 minutes or until fruit is bubbly and topping browned. Serve warm.

RASPBERRY, NECTARINE, AND MANGO CRUMBLE

Steps:

• Preheat oven to 375 degrees. In the bowl of an electric mixer fitted with the paddle attachment, combine 1 cup flour, brown sugar, cinnamon, salt, and oats. Mix on low for 30 seconds, add butter, and mix until clumps form, 4 to 5 minutes. Transfer to a bowl, cover, and refrigerate until ready to use.
• Peel and pit nectarines, and cut into 1-inch chunks; place in a large bowl. Halve mangoes lengthwise, angling the knife slightly to cut around the pit. Remove and discard pit and peel. Cut flesh into 1-inch chunks, and add to nectarines; add raspberries. Add remaining 1 1/2 tablespoons flour, granulated sugar, and lime juice; toss gently to combine.
• Transfer fruit to a shallow 12-inch round gratin dish. Distribute topping evenly over fruit. Bake until topping is golden brown and juices bubble, about 50 minutes. Remove from oven, and let cool slightly. Serve warm with ice cream.