Pineapple mango crisp (gluten free, vegan)

Paleo, gluten free, vegan




  1. Preheat the oven 375 degrees or gas mark 4
  2. Start off by pouring the melted butter into a saucepan on low-medium heat with the coconut sugar.
  3. Stir the butter and sugar together, ensuring it doesn’t stick to the pot.
  4. Add the fruit, ginger and cinnamon, continuing to stir.
  5. Allow the fruit to sweat in the saucepan for 5 minutes. The aim is to absorb the flavours from the spices not caramelize the fruit, so 5 minutes is more than enough time.
  6. After 5 minutes set the saucepan aside and transfer the spiced fruit into an oven proof dish.
  7. Now prepare the topping by adding all of the ingredients for the topping to a food processor fitted with an S blade.
  8. Pulse the almonds into a course meal (the coconut will ground into a fine meal)
  9. Spread the topping evenly over the base, a thick layer if possible.
  10. Place the crisp in the oven to bake for 15 minutes or until slightly golden.
  11. Remove from oven and serve accordingly.