Mango Pear And Ginger Crumble Food

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

PEAR GINGER CRUMBLE

Pear Ginger Crumble image

Provided by Ellie Krieger

Categories dessert

Time 1h20m

Yield 8 servings

Number Of Ingredients 12

Ingredients

1/4 cup oat flour or whole wheat flour
2/3 cup old-fashioned oats
1/2 cup packed light brown sugar
1 teaspoon ground cinnamon
1/8 teaspoon salt
1/4 cup canola oil
3 pounds firm but ripe pears, peeled, cored and cut into 1/4-inch slices
1 tablespoon fresh lemon juice
1 tablespoon freshly grated ginger
2 tablespoons sugar
1 1/2 tablespoons all-purpose flour
1 1/2 cups reduced-fat vanilla ice cream or frozen vanilla yogurt, optional

Steps:

Preheat the oven to 375 degrees F.
For the topping: Combine the ingredients in a medium bowl and work together with a fork or with your fingertips until the ingredients are moistened.
For the filling: Combine the pears slices, lemon juice, and ginger in a large bowl. Add the sugar and flour and toss to blend.
Spray an 8 by 8-inch baking dish with cooking spray. Transfer the pear mixture to the dish. Sprinkle the topping over the pears. Bake crumble until the pears are tender and the topping is golden brown, about 40 minutes. Let cool for 10 minutes before serving. Serve warm or at room temperature, with a scoop of ice cream, if desired.

Nutrition Facts : Calories 266 calorie, Fat 8 grams, SaturatedFat 0.5 grams, Sodium 38.5 milligrams, Carbohydrate 50 grams, Fiber 2 grams, Protein 2 grams

MANGO, PEAR AND GINGER CRUMBLE

Mango, Pear and Ginger Crumble image

From BBC Good Food magazine. A crumble using different fruits from ordinary apple. Can be frozen and reheated easily. Directions for freezing and reheating included below.

Provided by Ppaperdoll

Categories Dessert

Time 55m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

450 g ripe pears, peeled, cored and thickly sliced
1 tablespoon dark brown sugar
2 mangoes, peeled, stoned and roughly chopped
1 piece gingerroot, finely chopped
175 g all-purpose flour
85 g butter
85 g dark brown sugar
85 g pecan nuts, very roughly chopped

Steps:

Heat oven to 180 degrees Celsius In a small saucepan, add pears, sugar, and 4 Tbsp water. Cook gently over low heat about 5 minutes until pears are just tender. Remove from heat and stir in the mangoes and stem ginger. Spoon mixture into a 1.75 litre baking dish and leave to cool.
For the crumble mixture, rub butter into the flower until crumbly (as name suggests). Stir in sugar and pecans, then sprinkle mixture over the fruit mixture.
Bake at 180 degrees C for 30 minutes until lightly browned on top.
If freezing, prepare to end of step 2. Wrap whole dish in large freezer bag, seal, and freeze up to 1 month. Can be baked from frozen in a 160 degree C oven for 50 minutes.
Serve with cream or vanilla ice cream.

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