Make this ahead of time! Just assemble and bake a couple of hours before you plan to serve it. The crumble topping can keep in the fridge for a couple of days. You can prepare the chopped fruit earlier and keep it in the baking dish you’re planning to use, then just mix in the sugar and flour right before cooking.
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Serves 4 to 8
Prep Time 15 minutes
Baking Time 45 minutes to 1 hour
For the crumble topping
1/2 cup brown sugar
6 tablespoons flour
1/4 cup butter, cut into cubes
2/3 cup chopped walnuts
2 cups cubed mango (from about 2 mangoes)
2 cups cubed pineapple (from about half a pineapple)
1 tablespoon calamansi juice
2 to 3 tablespoons sugar
scant 1 tablespoon flour
mantecado ice cream or yogurt, to serve (optional)
1 Preheat the oven to 350°F.
2 Make the crumble topping: Mix brown sugar and fl our together. Using a pastry blender (you can also use two knives or your fi ngers), cut in butter until pebbly. Mix in walnuts. Keep mixture in the refrigerator until ready to use.
3 In an 8-inch square baking pan or dish, combine mangoes, pineapple, calamansi juice, sugar, and flour. Mix until everything is evenly distributed. You can also divide the mixture into four onecup ovenproof dishes.
4 Crumble topping evenly all over the fruit mixture.
5 Bake in the preheated oven for 45 minutes to an hour or until filling is bubbling around the edges. You may need a shorter baking time if you are using smaller baking dishes.
6 Serve warm with a scoop of mantecado ice cream or cold with a dollop of yogurt.
Substitution tip: If you don't have walnuts or if you want to make this a truly tropical dessert, try using chopped cashews or pili nuts instead.
Photography by Patrick Martires | Styling by Liezl Yap
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