Low Fat Mango Blueberry Crumble

Come fresh fruits and my mind starts thinking about crumbles and pies, the crunch of the apple, the sweetness of the mango, the tartness of the kiwi…yummm

Its been really long I have been trying to experiment with making the crumble topping butter free, I have tried oil which works out fine but somehow that punch to the crumble is missing and while doing experiments somewhere I stumbled on the fact that one can use honey to bind topping ingredients rather than butter and I was like what a brilliant idea, we can let go of sugar too this way. I decided to experiment anyways in the kitchen and figure out. I didn’t have a recipe with me just an idea that yes honey can may be replace butter and totally used my instincts to make the crumble that day and it turned out really yummy and I think I liked it even better cause I knew its guilt free pleasure 😉

Recipe – Low Fat Mango Blueberry Crumble

What I used

For the fruit base

• 2 medium size ripe mangoes chopped (I used banganpally use any firm and sweet variety)
• 1/4 cup dried blueberries
• 1/4 cup brown sugar
• 1 tsp cinnamon powder

For the crumble topping

• 1/4 cup oats
• 1/4 cup whole wheat flour
• a handful of almonds toasted and crushed
• about 1/4 cup of honey

How I made it

• Mix all the fruit stuffing ingredients together and cook on the stove top for about 2 minutes. Don’t let the mangoes over cook
• Pour the filling in lightly greased ramekins of a pie dish.
• Mix well all the ingredients of the crumble and let it stand for about 15 minutes in the fridge
• Spread the crumble topping on top of the fruit layer and bake in a preheated oven at 180C for about 25 minutes till the top is nicely browned

Enjoy warm as it is or topped with ice cream of custard

And this off to Only Baked by Harini originally Pari’s event

And also to Signature recipes by Sara

Check out what my other fellow’s are cooking in the marathon