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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
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3/4cup/96 grams all-purpose flour 1/2cup/110 grams light brown sugar 1/2teaspoon ground cinnamon 1/2teaspoon ground cardamom 1/4cup/65 grams salted butter, melted 4cups mango, peeled, pitted and cut into 1-inch pieces (about 4 to 6 mangoes) 1/2cup/100 grams granulated sugar 1tablespoon cornstarch 1tablespoon lemon juice 1/2teaspoon ground cardamom 1/2teaspoon ground ginger 1/2teaspoon ground cinnamon
Directions
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. 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. Sprinkle topping over mango mixture. Bake until bubbling and nicely browned, 35 to 40 minutes.
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