Strawberry Mango Crumble

You had a great weekend, didn’t you? I can tell.  You spent valuable time with valuable people.  You let your guard down a little…maybe a lot.  You slept in a little…a lot.  You became more bronze, you golden goddess, you.  The sunlight kissed your skin and you wore floral print or bright green. Or both.  It’s all because you have great taste. And you know how to live. And you’re beautiful.

Betcha you adventured despite bumps in the road such as windy weather, being unprepared, having other things you “should” have been doing.  Your adventurings (this is not a word, but it’s coo) made you laugh, hurt, cry, joyful, exhausted, in need of coffee; and there’s a slight {large} chance you yelled at someone. You baked something ri-donk-u-lous. And you ate three bowls of it.  The “get out of guilt free” card was in your pocket the whole weekend and you didn’t even need to take it out and wave it around because everyone around you just knew this was your shiz. You had your shiz walk on. Your hair was down. You ate strawberries all weekend didn’t you? You’re a genius.

You know the sigh of deliverance that comes immediately before the phrase, “I needed that”?  That’s this crumble. The big releasing sigh, the bold “get out of guilt free” card, the wind in your flowing hair, the sun kissing your skin, the “I needed that” recognition after yelling, just yelling.  This crumble requires no effort. This crumble requires vanilla gelato. You and this crumble are bosom buddies. Shake its hand. Hang with it.  Allow yourself to have this. It’s your shiz.

Strawberry Mango Crumble

Author: Julia


For the Fruit Filling

  • 16 ounces ripe strawberries stemmed, hulled and sliced into quarters
  • 2 ripe mangos peeled and chopped into ¼” squares
  • 2 tablespoons brown sugar
  • 3 teaspoons cornstarch
  • ¼ cup whole wheat flour

For the Crumble Topping

  • ¼ cup brown sugar
  • 1-1/3 cup old fashioned oats
  • ½ cup whole wheat flour
  • 1 teaspoon baking powder
  • Pinch of salt
  • 6 tablespoons cold unsalted butter
  • 1 tablespoon water


  1. Add the strawberries and mango to a medium-sized casserole dish.
  2. In a bowl, combine the brown sugar, cornstarch, and flour. Stir the dry ingredients to combine and sprinkle over the fruit. With a big spoon, stir fruit around so that it is coated with the dry mixture. Set aside.
  3. Preheat the oven to 350 degrees.
  4. Add the brown sugar, flour, salt and baking powder to a mixing bowl and stir.
  5. Integrate the cold butter by pressing it with your hands into the flour mixture. Once the flour mixture resembles small beads with the butter incorporated, pour in the oats and stir. Drizzle the tablespoon of water into the mixture and still using your hands, make sure the crumble is thoroughly mixed.
  6. Spread the crumble topping evenly over the fruit and bake in the oven for 35 to 40 minutes until the fruit juices bubble up and topping is slightly browned.
  7. Allow the crumble to cool about 10 minutes and serve with huge scoops of vanilla gelato (or frozen yogurt or ice cream).

Recipe Notes

This recipe was adapted from Joy the Baker’s Strawberry & Pineapple Crumble.


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