Mango-Strawberry Crumble
"Summer is crumble season with fruits at the peak of deliciousness, yet I persist in making the same old classic crumbles: apple, or peach and blueberry. This summer I broke out of my crumble rut and embarked on an epic bake-off, testing dozens of fruits and fruit combinations. In the process, I discovered some surprising new crumble loves, along with the realization that just about any jumble of fruits wrapped in a crumble topping is a winner...."
INGREDIENTS
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3 large mangos, pitted, peeled and sliced
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2 cups strawberries, rinsed, drained, hulled and quartered
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1 tablespoon granulated sugar
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2 tablespoons fresh lemon juice
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1 teaspoon ground cinnamon
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1/4 teaspoon ground nutmeg
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1 teaspoon freshly grated ginger
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3 tablespoons Minute Tapioca (flour or cornstarch can be substituted, but I prefer tapioca)
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Pinch of kosher salt
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1 1/2 cups all-purpose flour
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1 1/2 cups old-fashioned rolled oats (not instant)
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1 1/4 cups firmly packed dark brown sugar
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1/4 teaspoon ground cinnamon
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1/4 teaspoon kosher salt
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10 tablespoons unsalted butter, slightly softened and cut into small cubes
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