Tropical Crumble

Crumbles always do well here, all year round. Of course, I adjust the flavors to the season (a little while, then the apple crumble will be on the table again!) And before the summer it had to get a tropical touch. Result: a tropical crumble with pineapple, mango, and peach. And wow, I’ve been enjoying all these flavors together. Serve with a scoop of ice cream and you have a perfect dessert, which will make a lot of people happy.
Crumble is very easy to make and very tasty. This tropical crumbles with mango and pineapple has a wonderfully fresh taste and is perfect for summer.

SERVINGS: 4 people


200 grams of pineapple
1 mango
2 peaches
40 grams of unsalted butter
50 grams of light brown caster sugar
1 tsp vanilla extract
50 grams of flour
50 grams of almond flour
pinch of salt
50 grams of almonds chopped into pieces


Cut the fruit into small cubes, about 2 x 2 cm.
Make the crumble in a bowl by putting all the ingredients in a bowl. Rub with your fingers until a coarse crumb texture is created.
Divide the fruit between four ramekins (small dishes suitable for the oven) and add a layer of crumble.
Bake the tropical crumble in an oven at 200 ° C (top and bottom heat) for 20 minutes or until the crumble is golden brown in color.


Tip: You can also prepare this tropical crumble in a larger baking dish instead of four small ones. The baking time remains almost the same, make sure that the crumble has turned a nice golden brown.
Tip: You can prepare the crumble well in advance and only just before it goes into the oven, divide it between the bowls with the fruit. Keep all ingredients covered in the refrigerator until preparation.
Storage: Keep covered in the refrigerator for 3-4 days. Reheat as desired in an oven at 180 ° C for a few minutes.