The Best Mango, Pineapple & Ginger Crumble Bars (Gluten Free, Vegan)

Prep: 20 minutesCook: 30 minutesTotal: 50 minutes
Yield: 9Category: Baking
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These deliciously buttery Mango, Pineapple & Ginger Crumble Bars are the perfect fruity dessert or snack for those who are looking for a sweet treat with a twist.

This is the fourth variation of crumble bar I have on my website and I am yet to find a flavour they don’t work with! The mango and pineapple give this a lovely sweet, tropical feel making them perfect for summer and the ginger adds such a lovely warmth!

These bars give a nod to the classic crumble but make an ideal breakfast or on the go snack due to them travelling well. These bars are made using ‘healthy’ ingredients and are refined sugar free making them a more nutrient dense option to other desserts. I use coconut sugar to make these bars, however, I have also made them using light brown sugar and they worked equally as well.

For this recipe you will need to use butter from a hard block rather than a spread. Ensure that you allow these bars to cool fully before removing them from the tray or slicing into them otherwise you risk them falling apart. I use a lined 8″ x 8″ brownie tray for these and it results in the perfect thin bake that I then cut into nine individual squares. Slice into six if you would prefer a larger portion.

If you enjoy my Mango, Pineapple & Ginger Crumble Bars you may also enjoy my Rhubarb Crumble Bars, my Apple & Cinnamon Crumble Bars or my Blackberry Crumble Bars. These are best eaten within two days, however, will last up to a week in an airtight container.

If you like this recipe and want to show some support please leave a comment below or visit my Ko-Fi account to donate! x



for the crumble

  • 125g 1 + 1/2 cups gluten free oats
  • 125g 3/4 cups gluten free plain flour
  • 100g 1/4 cup + 3 tsp dairy free butter (block)
  • 5 tbsp stewed mango and pineapple
  • 80g 1/4 cup + 2 tbsp coconut sugar
  • splash vanilla essence
  • pinch sea salt

for the filling

  • 1 mango
  • 1/2 pineapple
  • 1 knob ginger
  • 1 tbsp coconut sugar
  • 1 tbsp water


  1. Peel and destone the mango and slice the flesh into small cubes
  2. Remove the skin from the pineapple and cube the flesh, add to a small saucepan along with the mango
  3. Grate the ginger into the pan and add the coconut sugar and water
  4. Cook the mixture over a high heat for a minute or two before reducing the heat and placing the lid on the pan. Simmer for fifteen minutes
  5. Remove the lid and turn off the heat. Allow a few minutes to cool before mashing the mixture slightly using the back of a spoon or potato masher until a mushy consistency is reached. Set aside
  6. Add the butter to a saucepan and melt over a low heat
  7. Place the oats, flour, coconut sugar and sea salt in a large mixing bowl
  8. Once the butter has cooled, pour into the mixing bowl along with a splash of vanilla essence
  9. Mix well using either a wooden spoon or your hands until all of the ingredients come together
  10. Tip roughly one half of the mixture into a baking tray lined with parchment paper and press down firmly using your fingertips or the back of a spoon to ensure the mixture is packed firmly in
  11. Dollop the stewed mango mixture on top of the oat mixture and spread it out using the back of the spoon until there is an even layer across the top
  12. Add the remaining oat mixture to the tray by sprinkling it evenly across the top. Use the back of a spoon to gently press down, taking care not to smear the mango mixture, until the crumble completely covers the top of the tray and no filling is visible. Pack down firmly using the back of the spoon ensuring the top is even
  13. Place in a preheated oven and bake for 30 minutes at 180 degrees Celsius or until golden on top
  14. Allow to cool before slicing into squares


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