vegan mango raspberry crumble
This easy Vegan Mango Raspberry Crumble is the simplest dessert you'll make all summer! Fresh fruit is tossed with sugar and topped with a delicious, golden brown oatmeal topping.
Servings: 8
Ingredients
- *for the crumble*
- ¼ cup coconut oil melted
- ¼ cup packed dark brown sugar
- ½ cup all purpose flour
- 1 cup old fashioned oatmeal
- ½ cup shredded coconut
- pinch of salt
- *for the filling*
- 2 large mangos cubed (about 2 cups)
- 2 cups raspberries
- juice of 1 lime about ¼ cup
- 1 cup packed dark brown sugar
- ¼ cup all purpose flour
Instructions
- Preheat the oven to 375F and prepare a 9" deep pie dish or 8x8 baking dish.
- In a medium bowl, make the crumble topping. Combine the melted coconut oil with the brown sugar, flour, oatmeal, shredded coconut, and pinch of salt. Mix until a crumbly mixture comes together.
- In the baking dish, combine the mango pieces, raspberries, lime juice, brown sugar, and flour. Mix to combine.
- Top with the crumble mixture, and bake in preheated oven for 45-55 minutes. The filling should be bubbling, and crumble topping will be golden brown.
- Let cool slightly and enjoy! I recommend whipped cream or vanilla ice cream :)