Mango Crumble

Fruity desserts are the way to go all year round, but especially in summer, when produce is in great abundance, and a crumble is both simple and delicious. Here, tangy mangoes bake until jammy under a crisp crust spiced with cinnamon, cardamom and ginger for an unforgettable contrast in textures.

Ingredients

• 0.75 cup/96 grams all-purpose flour
• 0.5 cup/110 grams light brown sugar
• 0.5 teaspoon ground cinnamon
• 0.5 teaspoon ground cardamom
• 0.25 cup/65 grams salted butter, melted
• 4 cups mango, peeled, pitted and cut into 1-inch pieces (about 4 to 6 mangoes)
• 0.5 cup/100 grams granulated sugar
• 1 tablespoon cornstarch
• 1 tablespoon lemon juice
• 0.5 teaspoon ground cardamom
• 0.5 teaspoon ground ginger
• 0.5 teaspoon ground cinnamon

Steps

1. Heat oven to 350 degrees. Make the topping: Put flour, brown sugar, cinnamon and cardamom in a medium bowl. Stir in butter and mix together with a fork, leaving mixture crumbly.
2. Make the filling: Toss together mango, granulated sugar, cornstarch, lemon juice, cardamom, ginger and cinnamon; transfer to a 9-inch pie pan or a similar baking dish.
3. Sprinkle topping over mango mixture. Bake until bubbling and nicely browned, 35 to 40 minutes.