Mariel here. Nothing is more American than an Apple Pie and in honor of the looming holiday, I thought I’d put together a new take on an old favorite. This rendition incorporates mangoes, because, well, I heart mangoes. As you’ve probably noticed, I tend to cook things I like to eat, makes life easier that way. The first batch of this crumble was too sweet, I suspect the mangoes tipped the scale, so I cut back on the added sugar and the second round was sweet-tart, the way I think it should be. Unlike most crumbles, I added a pie base (store bought, sorry mom!) to give this crumble some form. It’s up to you, but it makes it easier to scoop (and eat).
Apple and Mango Crumble Pie
Ingredients for the Filling and Pie Bottom:
1 pre-made rolled pie crust (I bought America’s Choice, it was fine), if you’d prefer to make your own basic pie crust, click here for directions – $2.69
3 Granny Smith apples – $3.00
2 ripe or almost ripe mangoes – $4.00
1/2 lemon – $0.59
pinch of cinnamon – stock
1/4 cup granulated sugar – stock
2 Tablespoons flour – stock
Ingredients for the Crumble Top:
1/2 cup flour – stock
1/2 cup loosely packed brown sugar – stock
6 Tablespoons butter, cut into chunks – stock
pinch ground ginger – stock
Grand total assuming “stocked” kitchen: $10.28
Cost per serving: $1.03
1. Preheat the oven to 400 degrees
2. Roll out the pie crust bottom into a 9-inch round pie dish pressingly firmly into the sides and around the edges.
3. Core and slice the apples into 1/2-inch slices. Peel, core and slice the magoes into 1/2-inch slices. I used this OXO Good Grips Mango Splitter – a gift from my mom – but you can also do it the old fashioned way by taking a sharp knife and cutting as close to the long, flat pit as possible. Then scoop out the flesh using a spoon.
4. In a bowl, toss together the apple and mango slices, the juice (and some pulp) from half a lemon, sugar, 2 TBS of flour, and a pinch of cinnamon. Mix until fruit is well coated.
5. Arrange the apple/mango mixture into the pie crust bottom.
6. In a separate bowl, combine all the crumble ingredients (I combined by hand). To soften the butter, defrost in microwave for no more than 15 seconds. Mix until it creates “clumps” or crumbles.
7. Sprinkle the crumble evenly onto the mango/apple mixture.
8. Bake uncovered for approximately 45 minutes until the crumble turns golden brown and fruit is bubbling. Serve warm or at room temperature.
John Suda says
You should have mentioned to peel the apples. At the recommended time and temperature, the crumble top is slightly burnt and the inside is slightly underdone. Not very impressed by this recipe.