28
Mango Blueberry Ginger Crumble
Serves 4 to 6
• 2 cups fresh mango
• 1/2 cup fresh blueberries
• 3/4 teaspoons fresh grated ginger
• 1/4 teaspoons ground ginger
• 2 tablespoons sugar
Crumble Topping
• 7/8 cup flour
• 4 tablespoons cold butter, chopped
• 1/4 cup brown sugar
• 1 tablespoon lemon juice
• 1/2 cup chopped pecans
• salt
• 7-inch round oven or
aluminum foil pan
1. Cut mango into chunks and place into a bowl.
Add the blueberries, grated ginger, ground ginger, 2 tablespoons sugar and mix well.
2. Scoop the fruit mixture into the aluminum foil pan.
Spread evenly.
3. In a bowl, mix the flour with a pinch of salt and the remaining sugar.
Add the butter and lemon juice. Rub flour and butter together with your fingertips
until a crumbly mixture is achieved. Add chopped nuts.
4. Distribute the crumble mixture evenly over the fruit and lightly press down.
5. Press
MENU (M)
until Cake (
) appears on the display.
Press the green POWER (
) to begin operation.
6. Check the baking progress of the crumble at 3 minutes before time expires.
If there is too much liquid, turn
TEMPERATURE
up to 390°F and continue
to cook until top is brown.
