Mango and Pineapple Crumble







Ingredients:

flour

ground allspice

ground cinnamon

light brown sugar

mangoes

nutmeg

old fashioned rolled oats

pecans

pineapple

salt

unsweetened shredded coconut

vegan margarine
Instructions:
Preheat oven to 375°F. Coat 8-inch-square glass baking dish with nonstick cooking spray.
Combine flour, oats, 1/4 cup brown sugar, 1/2 tsp. cinnamon, 1/4 tsp. nutmeg, 1/8 tsp. allspice, and salt in medium bowl.
Add 4 Tbs. margarine, and rub with fingertips until mixture forms coarse meal. Press together until mixture begins to form moist clumps. Stir in pecans and coconut.
Combine remaining 3 Tbs. brown sugar, 3/4 tsp. cinnamon, 1/2 tsp. nutmeg, and 1/8 tsp. allspice in large bowl.
Add mangoes and pineapple, and toss to coat.
Transfer to prepared baking dish; dot top with remaining 1 Tbs. margarine. Sprinkle oat topping over mango mixture.
Bake 40 minutes, or until topping is golden brown and juices bubble. Cool 10 to 20 minutes.
Serve warm.
Wine Pairing :
- cream sherry
- moscato dasti
- port
Cream Sherry, Moscato d'Asti, and Port are great choices for Crumble. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port.