Mango Peach Coconut Crumble

Mango Peach Coconut Crumble

Good morning from Philadelphia. I'm on vacation with the family, eating my way up the American east coast but I'm up in the early morning light in the city of brotherly love just in time to share this seasonal dessert recipe for your Sunday dinner.

Regular readers will know by now that peaches are my favorite summer fruit and I can't get enough of them, especially in delicious desserts. Our most recent family dinner dessert before we embarked on our road trip from Savannah to Boston, included them in combination with ripe juicy mangoes in this wonderful comfort food dessert. To add a further tropical touch to the crumble, I included some dried coconut but if you are not partial to coconut as many are, you can just substitute oatmeal instead. Wonderful with some good vanilla or coconut ice cream too.

Serves 8

• 3 large peaches diced
• 2 small mangoes diced

About 4 to 5 cups diced fruit in total.

Mix together:

• 1/2 cup sugar
• 1 1/2 tbsp corn starch
• pinch cinnamon
• pinch salt

Toss together with the fruit mixture and 

• 1 1/2 tsp pure vanilla extract
• 2 tbsp lemon juice

Mix together well and pour fruit mixture evenly into the bottom of a 9x9 or 8x12 inch glass baking dish. A 10 inch deep dish pie plate works well too.

For the crumble, in a large bowl toss together:

• 1 1/2 tsp baking powder
• 1 1/4 cups unsweetened dried coconut
• 1 1/2 cups flour
• 3/4 cup brown sugar

Using your hands, rub thoroughly through the dry ingredients:

• 1 cup butter, cut in small cubes

When the butter has been fully incorporated you should be able to press it together in your hands and it should hold together. Break off small chunks and scatter them evenly over the surface of the prepared fruit. Press down lightly. Bake for 40- 50 minutes at 350 degrees F. The fruit should be bubbling and the crumble evenly golden brown when it is fully baked. Allow to cool for at least 20 minutes before serving.