Ingredients
- 120 g flour
- 30 g coconut flakes
- 50 g sugar
- 1 pinch salt
- 100 g butter, softened
- 300 g pineapple pulp
- 200 g mango pulp
- 1 package vanilla sugar
- 2 tbs lemon juice
Preparation
1. Work the flour, coconut flakes, sugar, salt and butter into a crumble. Chill for approx. 30 minutes.
2. Dice the fruit pulp. Add to the pot, mix with the vanilla sugar and lemon juice.
3. Place the pot on the Navigenio and heat on level 6 up to the vegetable window. Stir once and spread the crumble over top.
4. Put the pot in the inverted lid, place the Navigenio overhead, switch to low level, bake for approx. 15 minutes.
5. Let the crumble cool a little and serve.
This recipe has been tested and approved by AMC.
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