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Mango Habanero Sugar adds a sparkle of heat to these fruity crumble bars, making them a yummy breakfast treat or dessert. Enjoy fresh blueberries & mangoes, a warm delicate filling, and a chewy crumble topping.
From The Spice & Tea Exchange®¼ cup + 1/3 cup Mango Habanero Sugar1½ tsp Cinnamon Ground - Vietnamese, divided2 tsp Madagascar Vanilla Pure ExtractFrom the Grocer½ cup unsalted butter, cold½ cup white sugar1½ cups + 1 TBS all-purpose flourPinch of kosher salt1 egg½ cup + 1 TBS sour cream2 TBS orange juice4 tsp cornstarch1 cup blueberries, divided1 cup, mango, chopped, divided (discard any accumulated juices)
PREHEAT oven to 350°F. Spray an 8-inch square baking pan with non-stick cooking spray. Line pan with parchment paper allowing excess to hang over sides. Spray with non-stick spray.COMBINE butter, white sugar, ¼ cup Mango Habanero Sugar, 1½ cups flour, ¾ tsp Cinnamon Ground - Vietnamese, and salt in a food processor. Process about 1 min or until mixture is clumpy and crumbly. Set aside ¾ cup of mixture and press the remaining mixture evenly into baking pan. Set aside.WHISK egg, sour cream, 1/3 cup Mango Habanero Sugar, orange juice, 1 TBS flour, cornstarch, Madagascar Vanilla Pure Extract, and ¾ tsp Cinnamon Ground - Vietnamese in a medium bowl. Stir in ½ cup blueberries & ½ cup mango. Pour the filling on top of the crust. Spread the remaining fruit evenly on top.SPRINKLE reserved butter mixture over top of berries, dropping lumps on top to create a nice crumbled look. Bake 1 hr. Cool completely before cutting.Yield: 9 barsTotal Time: 1 hr 15 minsPrep: 15 minsCook: 1 hr
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