Since it’s mango season, you should try this tropical crumble. Containing caramelized bananas and mangoes, with a nice kick from ginger, it’s a great summer dessert.
Adapted from Dorie Greenspan’s Baking: From My Home to Yours
Yield: 6 servings
For the filling:
- 4 tablespoons (1/2 stick) unsalted butter
- 2 1/2 tablespoons light brown sugar OR white sugar
- 2 ripe but firm mangoes, peeled, pitted, and cut into 1/2-inch cubes
- 4 ripe but firm bananas, peeled and sliced 1/2 inch thick on the diagonal
- 1/2 teaspoon ground ginger (1 teaspoon if you omit the fresh ginger)
- 1 teaspoon finely chopped peeled fresh ginger (optional)
- grated zest of 1/4 lime (optional)
For the streusel:
- 8 tablespoons (1 stick) unsalted butter, at room temperature
- 1/2 cup light brown sugar OR 1/2 cup white sugar+dollop molasses
- 1/2 teaspoon salt
- 3 tablespoons all-purpose flour
- 1/2 cup chopped pecans
To make the filling:
- Melt butter in a wide nonstick skillet over medium-high to high heat.
- Sprinkle sugar over butter, and when it bubbles, add mango cubes.
- Cook mango for about 2 minutes, without stirring, then turn cubes over and add banana slices.
- Cook for another 3 minutes, turning bananas over after 1-2 minutes, until mangoes and bananas are browned. Keep heat on medium-high to high and don’t move fruit around too much – you want the fruit to hold its shape and texture.
- Transfer fruit and whatever juices remain in the pan to a heatproof bowl.
- Gently stir in ground ginger, chopped ginger (if using), and lime zest (if using). Set aside while you make the streusel.
To make the streusel:
- In the bowl of a stand mixer fitted with the paddle attachment, or in a bowl with a rubber spatula, and beat or work butter until it is smooth.
- Beat or stir in brown sugar OR white sugar+molasses and salt, until mixture is smooth.
- Stir in flour, followed by pecans.
- Spread mixture on a piece of wax paper, fold over paper, and freeze for 20 minutes while you preheat the oven.
To assemble and bake:
- Center a rack in the oven and preheat to 400ºF. Butter or use cooking spray on a 9-inch pie pan (regular or deep dish) and place it on a baking sheet lined with parchment paper or aluminum foil. (I recommend the deep dish pie pan if you have one, because the fruit juices will bubble and overflow a lot while baking.)
- Spoon fruit and its liquid into pie pan.
- Remove streusel mix from freezer and, using your fingers, break it up into topping-size chunks. Don’t make the pieces teensy and don’t try to make them even – higgledy-piggledy is the way to go.
- Scatter the pieces over the fruit.
- Slide the baking sheet into the oven and lower the temperature to 350ºF.
- Bake for 35 minutes, or until the topping is richly golden and the fruits are bubbling steadily.
- Transfer baking sheet to a rack and allow crumble to cool to your preferred serving temperature – just warm or at room temperature.
- Serve by spooning into dessert bowls. If desired, top with whipped cream, runny creme fraiche, sour cream, or vanilla ice cream.
- The crumble is best the day it’s made, but you can store it, covered, in the refrigerator and serve it slightly chilled.