6 Serves
65 Mins
Preheat your oven to 175°C.
In a medium casserole dish, combine the fresh strawberries and mango slices.
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Vitamin E
3 mg / 15 mgVitamin K
9 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
33 µg / 400 µgCalcium
199 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
37 mg / 420 mgPhosphorus
150 mg / 1,250 mgPotassium
359 mg / 4,700 mgSodium
265 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
4 µg / 55 µgFiber
3 g / 28 gSugar
49 g / 50 gSaturated Fat
23 g / 20 gCholesterol
92 mg / 300 mgCaffeine
0 mgNet Carbs
55 gAlcohol
0 g
In a separate bowl, whisk together the brown sugar, cornstarch, and a portion of the all-purpose flour. Sprinkle this mixture over the fruit and toss gently with a large spoon until the fruit is evenly coated.
In a clean mixing bowl, combine the remaining flour, brown sugar, salt, and baking powder. Add the cold butter and use your hands to rub it into the dry ingredients until the mixture resembles coarse crumbs.
Stir in the rolled oats, then drizzle with water, mixing with your hands until the crumble topping is well-moistened and clumpy.
Spread the crumble topping evenly over the fruit mixture in the casserole dish.
Bake for 35 to 40 minutes, or until the fruit juices are bubbling and the topping is golden brown.
Remove from the oven and let cool for 10 minutes before serving warm with vanilla gelato or ice cream.
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