Low Fat Mango Blueberry Crumble combines the delicious mango and blueberry and has practically no fat in the crumble topping! A guilt-free dessert which satisfies the taste buds 🙂
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 and what not! This low fat mango blueberry crumble is one such dessert I tried creating in the kitchen, and whoa! I love it!
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. 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 if it really works. I didn’t have a recipe with me, just an idea that honey can, may be, replace butter, and totally used my instincts to make the crumble that day. It turned out really yummy and I think I liked it even better because I knew it is guilt free pleasure 😉
Honey is one ingredient which not only replaces the fat, but also the sugar content. Which means the crumble topping is surely very healthy! Add to the fact that the base is made up of fruits which is full of health, you have got a winner all the way! This is the thing with crumbles, they are an amazing guilt free dessert option. I have tried making crumbles using different fruits, like pear and blueberries, and banana and chocolate, but I have never tried making the crumble without any fat in the top layer. This is one experiment which did turn out super successful!
Recipe – Low Fat Mango Blueberry Crumble.
Low Fat Mango Blueberry Crumble
For the fruit base
- 2 mangoes medium size ripe chopped (I used banganpally use any firm and sweet variety)
- 1/4 cup blueberries dried
- 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 almonds of toasted and crushed
- 1/4 cup honey about of
- 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.