Tropical Crumble

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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.

 

 

Tropical Crumble
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:

  1. Melt butter in a wide nonstick skillet over medium-high to high heat.
  2. Sprinkle sugar over butter, and when it bubbles, add mango cubes.
  3. Cook mango for about 2 minutes, without stirring, then turn cubes over and add banana slices.
  4. 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.
  5. Transfer fruit and whatever juices remain in the pan to a heatproof bowl.
  6. 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:

  1. 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.
  2. Beat or stir in brown sugar OR white sugar+molasses and salt, until mixture is smooth.
  3. Stir in flour, followed by pecans.
  4. 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:

  1. 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.)
  2. Spoon fruit and its liquid into pie pan.
  3. 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.
  4. Scatter the pieces over the fruit.
  5. Slide the baking sheet into the oven and lower the temperature to 350ºF.
  6. Bake for 35 minutes, or until the topping is richly golden and the fruits are bubbling steadily.
  7. Transfer baking sheet to a rack and allow crumble to cool to your preferred serving temperature – just warm or at room temperature.
  8. Serve by spooning into dessert bowls.  If desired, top with whipped cream, runny creme fraiche, sour cream, or vanilla ice cream.
  9. The crumble is best the day it’s made, but you can store it, covered, in the refrigerator and serve it slightly chilled.
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