Apple Mango And Banana Crumble Recipes

APPLE, MANGO AND BANANA CRUMBLE

Steps:

• Preheat the oven to 375°F In a small, covered, heavy-based saucepan cook the apple, brown sugar and 2 tablespoons of water for 10-15 minutes until the apple is softened. Set aside to cool.
• Make the crumble topping. Place the flour in a mixing bowl. Rub in the butter until the mixture resembles crumbs. Stir in the sugar.
• Chop the bananas. Peel the mango, discarding large central stone, and cut the flesh into small chunks.
• Mix together the stewed apple, banana and mango and layer in an ovenproof serving dish. Spread the crumble topping over the fruit.
• Bake the crumble for 25 minutes until golden-brown. Serve warm from the oven with ice cream.

PINEAPPLE MANGO BANANA PIE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Drain pineapple and mango in a fine mesh strainer fitted over a bowl. Transfer pineapple and mango to a large bowl; mix in bananas and lime juice.
• Mix sugar, tapioca, cinnamon, ginger, and salt in a separate bowl. Add sugar mixture to fruit mixture; toss to coat. Fold in butter pieces. Set aside until flavors have blended, 15 to 30 minutes. The longer it sits, the better it will set up during baking.
• Press 1 pie crust into a 9-inch plate plate; spoon fruit mixture into pie crust. Top with the second pie crust, crimping the edges together to seal. Cut a few slits in the top crust for ventilation during baking. Line the crust edges with aluminum foil to prevent burning.
• Bake in the preheated oven for 25 minutes. Remove aluminum foil and bake until crust is golden brown, 20 to 25 minutes. Cool completely on a wire rack.

CRUNCHY APPLE AND BANANA CRUMBLE

Steps:

• Peel, quarter and core apples, place in saucepan with nectar and cinnamon. Cover and cook. If you aren't using the nectar just add a little water to the saucepan with the cinnamon to soften the apples. Cook until apples are soft.
• In a bowl mix by hand oats, biscuits. coconut,nuts, marg/butter and honey.
• Spoon apple into a 9" greased pie dish.
• Top with sliced banana and sprinkle the crumble mix over the fruit.
• Cook in a pre-heated oven for 15mins or until the crumble is golden.
• Serve warm with scoops of vanilla icecream.
• NOTE: If Arrowroot biscuits are unavailable try any sort of sweet plain biscuit in it's place.

SKINNY APPLE-MANGO CRISP

Steps:

• Preheat oven to 375°F. Coat a 3-quart rectangular baking dish with nonstick cooking spray.
• In a medium bowl, stir together the 1/2 cup flour, the oats, wheat germ, brown sugar, and cinnamon. Stir in the oil; set aside.
• Core the apples; chop apples and place in a very large bowl. Sprinkle apples with the lime juice; stir to coat. Stir in the 1/4 cup flour. Fold in the mangoes.
• Place the apple-mango mixture in the prepared baking dish. Evenly sprinkle the flour-oat mixture over fruit. Bake, uncovered, for 30 minutes. Sprinkle with pecans; bake for 10 to 15 minutes more or until the apples are tender. Cool slightly. Serve warm. Top individual servings with whipped topping.

MANGO-BANANA BREAD

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.
• Take about 1/4 of the chopped mango and puree in a food processor or blender until it is the same consistency as mashed bananas; it should yield about 1/2 cup pureed mango. Reserve remaining chopped mango.
• Sift flour, baking soda, cinnamon, salt, and pumpkin pie spice together in a large bowl.
• Combine butter, white sugar, and brown sugar in a small bowl until blended; mix in eggs and vanilla extract. Fold into the dry ingredients until just combined. Fold in chopped mango, pureed mango, banana, coconut, and walnuts. Let sit for 10 to 15 minutes. Pour into the prepared loaf pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 55 to 65 minutes.