Mango Apple Crumble Recipe

I cultivate a relationship of deep trust and mutual appreciation with the Fruit Crumble Family. We send each other holiday cards and such, we remember our respective birthdays, and I often turn to them when I’m looking for a simple dessert that won’t keep me busy for half the day, one that will be comforting and reliably tasty. And if it can suffuse the kitchen and living-room with warm golden smells, so much the better.

It’s not the kind of dessert that makes your friends go, “Wow!”; it is the kind of dessert that makes your friend go, “Mmmm!“, and that’s really all that matters to me.

My mother makes a killer apple crumble, she really does. Often dolled up with blackberries, hand-picked and frozen in the early fall, it is always served with home-made crème anglaise in an ageless glass jug, which we unabashedly lick to the last drop once all traces of the crumble have disappeared.

I like to play around with my mother’s recipe, substituting and twisting until the crumble’s head turns.

Her recipe — one of the first I copied in my recipe book years ago — is incredibly simple, calling for equal weights of butter, sugar, flour and breadcrumbs, plus a dash of milk. But try as I might to follow it with exactitude and punctilious precision (and no, I won’t allow you to doubt this assertion), it never comes out quite the same.

So instead of trying to replicate my mother’s crumbles, I just keep my fingers crossed when I go to my parents’ for dinner, hoping that’s what she’ll make. (Then again if it’s a charlotte or a tart or a crème renversée I certainly don’t complain.)

And in my own kitchen, I like to play around with her recipe, substituting and twisting until the crumble’s head turns. In this version I used salted butter and unrefined sugar (as in all my baking), oatmeal in place of breadcrumbs for a crunchier topping, almond powder instead of flour for a subtle nutty taste, and a couple of ripe mangoes, teasing the apples with their smooth flamboyant flesh and suave exoticism.

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Mango Apple Crumble Recipe

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 1 hour, 10 minutes

Serves 6 to 8.

Mango Apple Crumble Recipe


  • 5 apples
  • 2 mangoes
  • 60g (1/4 cup) unsalted butter, diced
  • 80g (1/4 cup plus 1 tablespoon) granulated sugar
  • 80g (3/4 cup) oatmeal (instant or old-fashioned)
  • 80g (2/3 cup) almond flour (= almond meal or ground almonds)
  • 1/2 teaspoon fine sea salt


  1. In a food processor, cream together the butter and sugar until light and fluffy.
  2. Add in the oatmeal and almonds, and mix again until the mixture forms coarse crumbs. You can also rub it all in a mixing bowl with your clean little fingers. (This will keep for a few days, tightly covered and refrigerated.)
  3. Preheat the oven to 180° C (360° F) and grease a large baking dish.
  4. Peel, core and dice the apples and mangoes.
  5. Arrange the fruit in the baking dish, sprinkle with the crumble mixture, and put into the oven to bake for 40 minutes, until the fruit is soft and the topping is crusty and golden.
  6. Let cool on a wire rack for 15 minutes and serve warm, on its own or with the proverbial dollop of crème fraîche.
  • Fantastic encounter of Mango and Apple ! It looks very tasty.

  • James Beard once wrote something illuminating about the difference between a crumble, a crisp, a cobbler, a brown betty and a buckle-> all fruit-related. Anyone have access to his early basic cookbook? I’d love to remember what it was…Anyway the best winter dessert there is just about.

  • Monica


  • What a beautiful recipe !

  • Now, if this were an American Apple crumble, it would have cinnamon in it. I have to admit that I put cinnamon in any recipe with apples but my French husband doesn’t like the taste of it which leads me to think it is a spice not often used in France, but I could be wrong.

  • Happy new year dear Clotilde… crumbles are certainly what I feel easy, relaxed, and comfortable with. They are so simple but can be very seductive! Apple crumble, in particular, must be the best baked apple sweet to me, as well (for me, it beats apple pies). I like crumbles with mangoes or apples, so it should be great if they’re in one :)

    Best wishes for the new year to you and yours, may the year 2006 bring you many wonderful moments (I’m sure it will!)

  • Clotilde, first of all Happy New Year. It is such joy reading your posts. Your ease with the written language and making it sound as if we are talking to you makes the visits to this blog become an addiction.

  • I attempted my first crumble when I was about 12-years-old, and I still remember exactly how it tasted. I remember using brown sugar, berries from the garden, and some sort of oatmeal topping. Just the thought of crumble warms my stomach.

    I’ve been following your blog for the past few months, and being a food lover who recently moved to Paris, it was like finding gold.

    Happy New Years, and thanks for the constant inspiration.

  • Carolg – I don’t have the James Beard commentary on this, but Martha did something very similar this past summer, which I’m sure you could find on the MSLO website. The recipes didn’t look nearly as good as Clotilde’s (I’m going right out to buy mangos) but the descriptions of the different kinds of fruit bakes were good.

    Clotilde, what kind of mangos did you use? This time of year we mostly only get the little yellow Hatian ones in NYC.

  • Thank you all for your wishes!

    Georgia – I used large ones, green with orange hues on the outside, with a bright orange flesh. If the ones you can find are small you should probably use four!

  • Bonne année Clotilde ! je constate qu’on a le même penchant pour les crumbles… celui que tu nous as concocté aujourd’hui est charmant. bises de Cologne.

  • Cooks Illustrated, one of my bibles, has the most excellent apple crisp ever. If I were looking for crumbles, crisps, et al, that’s where I would go. My sweetheart, who isextremely picky about her favorite apple sweet, deemed it comparable with sex. A high compliment indeed.

  • Leslie

    Here is the explanation of the desserts, for myself I generally prefer using brown sugar in crumbles, etc. or a combo of white and brown sugars, Some people use nutmeats, the Dutch put a hint of baking soda, Americans like to add cinnamon (which by the way my French husband hated until I kept sneaking it into dishes, now he eats it willingly and confessed to me he did not really know its taste but just thought he disliked it):

    Betty: made with buttered bread crumbs.

    Buckle: Buckles are baked and are usually made in one or two ways. The first way is that bottom layer is cake-like with the berries mixed in. Then the top layer is crumb-like. The second way is where the cake layer is on the bottom of the pan, the berries are the next layer and the top.

    Grunt or Slump: A Grunt/slump is a stewed or baked fruit dish. The biscuit dough is rolled and put on top of the fruit. The name of Grunt may have come from the noise people made while eating it.

    The fruit filling is put in a deep baking dish and topped with a biscuit or pie dough. The dough may completely cover the fruit or it may just be dropped in handfuls. Either way, a cobbler is baked. My Mother used to weave the crust for her cobblers.

    Crumble: Similar to the Crisp, the topping is crumbled over the fruit filling in the pan. A Crumble is baked.

    Crisp: In this baked dessert, the fruit filling is covered with a crunchy topping which is crumbled over the top.

    Pan Dowdy: The dough is on top of the fruit and although it is rolled out, it ends up being crumbly.

    Then there is the fruit dumpling, which is not crunchy at all but I feel somehow belongs on this list as we as really discussing doughy fruits.

    Cheerful New Year to All

    PS if you add a bit of grated hard mild yellow cheddar to your crumble for apple pie you will be very glad that you did.

  • After following your blog for several months, a posting about fruit crumbles is my perfect entry into commenting. I struggled for years with making pies and other fruit-filled pastries. Unlike you, I do not practice “exactitude and punctilious precision” which is why I’ve always considered myself a cook and not a baker. When I stumbled across a recipe for a crumble, I thought, “Yes!” The first one earned groans of approval from my long-suffering beau who had choked down inedible cobblers for years. I’ve long since lost the recipe but it is the one thing I can make from memory. I always use two fruits, (my favorites are apples & blackberries or mangoes & cranberries), and it has become enough of a crowd-pleaser that a friend requested it as her “birthday cake”. I now live in Mexico and my “two-fruit crumble crisp” is the one piece of Americana I can always count on when I’m feeling a bit homesick. Best wishes in the New Year and with your book-writing adventure!

  • Bonne Annee, Clotilde!
    I love crumbles too. Years ago I started making crumbles with a Peach Crumble recipe from Gourmet Magazine (August 1985)…. now I make up my own often with fruit on hand that needs to be used, but it always transforms magically to something wonderful! I always use about 3 lbs of fruit, 1/4 c brown sugar, 2 T butter, 2 T lemon juice, a bit of freshly grated nutmeg and 1 T flour for the fruit part. I have a few little tricks and “mystery” ingredients that always make the crumble so wonderful… I chop up about 1/4-1/2 cup of crystalized ginger and often some grated lemon peel (or orange peel, or lime, etc, depending on the flavors I want). Once in a while I add some liquor like calvados, chambord or cointreau although it’s not necessary!
    For the topping I use some combination of oats, nuts and butter. My other trick is to use a special granola mixed with the butter and nuts (a really great time-saving measure, too). Trader Joe has a grannysmith apple granola that’s good (they used to have a perfect ginger granola but it is, sadly, discontinued). My most recent crumble was a plum, apple and dried mixed berry crumble. (I really like to add some dried fruits, too, like the berries or apricots or peaches. It adds some nice tartness just like your Mango and Apple combo). And BTW- my favorite new kitchen gadget is my mini microplane from Williams-Sonoma! It finely grates up the lemon peel right from the lemon perfectly which makes the crumble even easier and faster! It’s a great dessert to whip up on the spur of the moment! I will have to try your crumble, too, it sounds yummy, and especially with a creme anglaise or creme fresh! Lately, I have been thinking about making a savory (veggie) crumble and have been collecting ideas for it…. I think I saw a recipe for one somewhere and can’t remember where, but thought I could probably come up with my own! I’m collecting ideas for it so if anyone has some thoughts/suggestions let me know! ….

  • This one looks nice – can imagine the mix of mangoes and apples going well together.

    For my crumbles, I tend to use demarara sugar (with more sprinkled on top) and chopped mixed nuts in the mix too. I’ve even had (though never myself cooked) crumble with musli (sp?) on top!

  • I am definitely a big fan of Lisa Yockelson’s COBBLERS CRISPS AND DEEP DISH PIES. It is a good place to start on (perfect) fruit desserts (that is, of course, if you can find a copy. It’s out of print and hard to find…or easy to find if you’re willing to pay for it).

    That said, I just brought some mangoes back from Australia (to Italy) that were as big as medium-sized cantaloupes…together they weigh several kilos. Here in Rome you can never get good mangoes, even in the ‘right’ season. So based on what’s locally available now I’d add some vanilla and nutmeg to this recipe and try some pears with the apple. And always a good vanilla ice cream on the side!!


  • Sounds wonderful! Simple yet so delicious.

  • Donna Smith-Harrison

    Bonjour Clothilde!

    I have been making crisps and crumbles my whole life! I learned at the knee of my grandmother who was a GREAT country cook. Then for years I made crisps because I couldn’t master a pie crust. I make a killer pie crust now, but I always have a baggie of crisp topping in the freezer ready to go. So if we have unexpected company (my husband is notorious for saying “Come on over!”) I can just cut up whatever fruit we have and throw some topping over it and voila! Dessert! I love to mix fruits and also find that roasted, unsalted almonds make a fine addition to any crisp or crumble. Last summer I froze many pounds of plums, peaches and nectarines and while my son is home for Winter break, I have made him a couple of crisps with that – his favorite. They turned out very well!

    Now – I am totally looking forward to trying this out with mango! My absolute FAVE!

    Thanks again for your creative and fearless approach!

  • Donna Smith-Harrison

    One thing I should have included in my first comment is that creme fraiche is a great topping for crisps, crumbles etc. Well – it’s a great topping for anything, really! =)

  • Rebecca

    Where does one find oatmeal in Paris? I usually bring it back from the states when I am in NY, but will flavored oatmeal work as well? I’m “crumbling” just thinking about tasting your recipe!

  • Rebecca – I buy my oatmeal at organic stores such as Naturalia, but you can also find the Quaker brand it in some Monoprix stores. And I think flavored oatmeal would work really well, just lower the amount of sugar a bit if it’s already sweetened!

  • Heather M

    I have a flat of kiwi fruit and a bunch of getting-too-ripe bananas…It would probably be a pretty mushy concoction, but I bet it would taste good! :-)

  • That looks great. Personally I would add a little cinnamon and split it 40g of granulated sugar and 40g of brown sugar like many others have mentioned. I will try it both ways to see which is best. Note: I just found this blog and it looks great. Keep up the good work.

  • Jay

    Hello Clotilde! I tried your recipe but I used dried mangoes instead of the fresh ones; cashews instead of almonds. Thank heavens It turned out to be fine. I’ll try to be faithful to your recipe next time! *cheers*

  • C’est magnifique! It looks divine!

    We’ve also tried Cavendish bananas as a substitute for the apples along with golden ripe Philippine mangoes for a more tropical treat. Lastly, I would recommend topping the crumble with whipped mascarpone cheese.

  • Elaine

    Am I the only one that baked this at 400F for 50 minutes and got a crisp (as in dark black) instead of a crumble? Luckily, I checked it at 25 minutes and it was toasty brown with crunchy fruit. Maybe 350F for 35 min. or so? I hastily called my daughter who was baking one at the same time and found she too had discovered the mistake before it became a sacrificial offering.

  • Elaine – Thanks for reporting back, and I’m sorry your experience wasn’t quite a success (but glad you salvaged your daughter’s!). Giving oven temps for recipes has to be the most frustrating thing in the whole wide world, because different ovens have *wildly* different ideas of what a given temperature is. Your apparently runs way hotter than mine (and I use an oven thermometer in mine to make sure it’s not lying to my face) but I have adjusted the recipe to a lower temp and shorter baking time just to be on the safe side. Thank you!

  • Aline


    I’ve been reading your blog for a little while now…and it has inspired me to try cooking more…so far I’ve made chocolate chili bites and the apple and mango crumble, except that instead of mango I used blueberries.
    Both turned out delicious…and I’ll have to make them again soon :)

    Thank you for the recipes ;)

  • Bobi

    Hola Clotilde, I live in Mexico, (via Canada)and love your recipes. I made the Apple Mango Crumble to end a dinner party that started with very spicy grilled shrimp. I used a little grated ginger and mashed my own almonds for the powder. It was a real hit, so I will certainly make it again. Oh, I served it with a dollop of mocha ice cream too. ttys :)

  • Julie Ann

    Thank you for the recipe Clotilde…I made it tonight for my husband and his six male friends. Instead of creme fraiche I topped it with homeade cinnamon whipped cream. The guys all raved over this simple, scrumptious, homeade concoction. I guess what they say is true…the quickest way to a man’s heart is through his stomach. Thanks again and I love your site!

  • Christine

    While searching the net for the *perfect* recette de Creme anglaise, I was glad to see that your site popped up, since I always thouroughly enjoy preparing any recepie I find in your Z&C treasure, as well as reading your posts and the layout of your delectable site… I will certainly try to bake this crumble, yet, would love to try it with *la creme anglaise* your mother so wonderfully makes. Would you be enclined to share that recepie (or maybe you already did?) or is it a dearly kept family secret ? Merci encore !

  • Libby

    Sounds yummy. Gonna try to make it tomorrow, tell you how it goes! =D

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