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

Method

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