2 Mangos, peeled and pitted
1/4 cup coconut sugar
1 TBS + 1 tsp tapioca starch (or arrowroot)
3/4 cup rolled oats
1 cup gluten-free flour mix
1/2 cup coconut sugar
3/4 tsp cinnamon
dash of nutmeg
big pinch of salt
1 ½ TBS coconut oil
1 medium banana, mashed
Cook in a 7×11 baking dish or equivalent
Preheat the oven to 400F degrees.
Cut the fruit into bite-sized, 1-inch pieces. Place the chopped fruit into the baking dish, sprinkle coconut sugar over fruit then sprinkle tapioca starch over and toss well, making sure all the starch is dissolved.
To make the topping combine the coconut oil, banana, coconut sugar and cinnamon in a medium bowl. Mash banana until it’s blended in. Next add the oats and flour together and mix until everything comes together in a dough-like texture. Spread the crumble in small chunks evenly over the fruit mixture.
Place the baking dish in the oven, middle rack, and bake for about 20-25 minutes, or until the topping has browned slightly and the tops are hardened.