Mango and Pineapple Crumble

Ingredients

• 1/2 cup all-purpose flour
• 13 cup old-fashioned rolled oats
• 1/4 cup plus 3 Tbs. packed light brown sugar
• divided
• 1 1/4 tsp. ground cinnamon
• divided
• 3/4 tsp. grated nutmeg
• divided
• 1/4 tsp. ground allspice
• divided
• 1/4 tsp. salt
• 5 Tbs. chilled vegan margarine
• cut into pieces
• divided
• 1/2 cup raw pecans
• coarsely chopped
• 2 Tbs. unsweetened shredded coconut
• 3 mangoes
• peeled
• pitted
• and cut into 1-inch cubes (2 1/2 cups)
• 1/2 pineapple
• peeled
• cored
• and cut into 1-inch cubes (2 1/2 cups)

Instructions

1. Preheat oven to 375F.
2. Coat 8-inch-square glass baking dish with nonstick cooking spray.
3. Combine flour, oats, 1/4 cup brown sugar, 1/2 tsp.
4. cinnamon, 1/4 tsp.
5. nutmeg, 1/8 tsp.
6. allspice, and salt in medium bowl.
7. Add 4 Tbs.
8. margarine, and rub with fingertips until mixture forms coarse meal.
9. Press together until mixture begins to form moist clumps.
10. Stir in pecans and coconut.
11. Combine remaining 3 Tbs.
12. brown sugar, 3/4 tsp.
13. cinnamon, 1/2 tsp.
14. nutmeg, and 1/8 tsp.
15. allspice in large bowl.
16. Add mangoes and pineapple, and toss to coat.
17. Transfer to prepared baking dish; dot top with remaining 1 Tbs.
18. margarine.
19. Sprinkle oat topping over mango mixture.
20. Bake 40 minutes, or until topping is golden brown and juices bubble.
21. Cool 10 to 20 minutes.
22. Serve warm.