Raspberry Mango Crumble // Vegan // Breaking Chegan

Simple and Beautiful Raspberry Mango Crumble - Made with a Flakey Vegan Pie Crust, Mango Rose Raspberries, and a Delicious Crumble Topping. Full Recipe Below. Thanks for Watching!

Raspberry Mango Crumble

Prep Time: 45 Minutes
Cook Time: 30 Minutes
Yield: 1 x 9” Crumble

Crust
2 cups (280g) All Purpose Flour
3 tbsp (45g) Sugar
1 tsp (5g) Salt
1/2 cup (100g) Vegan Butter
4 tbsp Ice Water

Crumble Topping
1 cup (110g) Rolled Oats
1/2 cup (70g) All Purpose Flour
3 tbsp (45g) Brown Sugar
1/3 cup (40g) Walnuts, Chopped
1 tsp (3g) Cinnamon
1/2 cup (100g) Vegan Butter

Filling
2 Mangos, Sliced into Half Moon Pieces
6 Raspberries, Cut in Half

Crust
In the bowl of a stand mixer, fitted with a paddle attachment, add flour, salt and sugar. Mix on low until the ingredients are combined. Add butter and mix on low until it has been spread in little pieces throughout the flour. While the mixer is on low, add ice water 1 tbsp at a time until a dough forms. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.

Once the dough has cooled, place on a floured work surface and roll out to a large circle with a 12” diameter. Place the rolled dough into a pan (I used a 9” springform pan, but any tart or pie pan will work). Press the dough into the pan so it lays flat with a 3/4” rise on the side (if there is more than 3/4” rise that is fine, it can be trimmed later). Poke the bottom of the shell with a fork to allow air to escape while baking. Bake at 350F for 15-20 minutes. Remove from oven when it is starting to turn golden brown.

Crumble
In a medium bowl, whisk together oats, flour, brown sugar, walnuts and cinnamon. Then add butter and use two butter knives to cut the butter into the oat mixture.

Assembly
As shown in the video, start by arranging sliced mangos around the outside of the tart moving around the circle. Continue moving in towards the centre, overlapping the mango, creating a floral design. Once the mangos have been arranged, scatter the raspberries throughout the top of the mango.

Add the crumble mixture on top of the middle of the tart, and lightly sprinkle it towards the outside. Allowing the mangos on the outside to still be visible.

Bake at 350F for 20-25 minutes. Remove when the crumble turns golden brown.

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