MANGO, PEAR & GINGER CRUMBLE

Mango, pear & ginger crumble image

This crumble is a perfect pud for the freezer - and we've given it a tropical twist

Provided by Jenny White

Time 25m

Number Of Ingredients 8

Ingredients

450g ripe pear, peeled, cored and thickly sliced
1 tbsp muscovado sugar
2 mangoes, peeled, stoned and roughly chopped
1piece stem ginger, finely chopped
175g plain flour
85g butter
85g muscovado sugar
85g pecan very roughly chopped

Steps:

Heat oven to 180C/fan 160C/gas 4. Put the pears in a saucepan with the sugar and 4 tbsp water. Cook over a gentle heat for 5 mins, until the pears are just tender. Remove from the heat and stir in the mangoes and stem ginger. Spoon the mixture into a not-too-deep 1.75 litre baking dish and leave to go cold.
Make the topping. Rub the butter into the flour, stir in the sugar and pecan nuts. Sprinkle it all over the fruit freeze, or bake for 30 mins until browned.

Nutrition Facts : Calories 684 calories, Fat 33 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 95 grams carbohydrates, Sugar 26 grams sugar, Fiber 9 grams fiber, Protein 8 grams protein, Sodium 0.45 milligram of sodium