Cherry crumble with mango
Is the cherry season over? You can make this cherry crumble with cherries from the freezer! Make sure you defrost and drain them well to avoid excess moisture.
Ingredients
- 400 g cherries stoned
- 1 mango diced
- 1 tbsp arrowroot
- 3 tbsp honey
- 2 tbsp lime juice
- 1 tsp vanilla
For the topping
- 110 g almond flour
- 3 tbsp melted coconut oil
- 4 tbsp honey
- 1 tsp cinnamon
- ¼ tsp salt
- ½ tsp cardamom
Instructions
- Preheat the oven to 180˚C.
- In a mixing bowl, add the pitted cherries, mango cubes, arrowroot, honey, lime juice and vanilla and mix well.
- Pour into a 22cm diameter baking tin.
- Make the crumble topping by mixing together the ingredients for the crumble topping and spooning it over the cherry mixture. It doesn't need to be completely covered!
- Bake in the oven for 30 minutes or until golden brown and cooked through.
- Serve hot or cold with coconut yoghurt, ice cream or whipped cream.
Nutrition
Calories: 463kcal | Carbohydrates: 63g | Protein: 8g | Fat: 24g | Saturated Fat: 10g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Sodium: 148mg | Potassium: 344mg | Fiber: 6g | Sugar: 51g | Vitamin A: 629IU | Vitamin C: 28mg | Calcium: 87mg | Iron: 2mg