Mexicanvegetariangluten-freevia groq
Umbrellapointed Atole Crumble
A delicious dessert crumble made with umbrellapointed, mexican atole, and a crunchy crumble topping.
⏱50 min🍽6 servings📊medium
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Ingredients
- ●1 cup, sliced Umbrellapointed
- ●1 cup Mexican Atole
- ●1/2 cup Crumble
- ●2 tbsp Sugar
- ●1 tsp Cinnamon
- ●1/2 cup All-purpose flour
- ●1/2 cup, melted Butter
- ●pinch Salt
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Instructions
- 1
Preheat oven to 375°F (190°C).
- 2
In a large mixing bowl, combine sliced umbrellapointed, mexican atole, sugar, cinnamon, and a pinch of salt. Mix well.
- 3
Transfer the mixture to a 9x9-inch baking dish.
- 4
In another bowl, combine crumble, flour, and melted butter. Mix until crumbly.
- 5
Spread the crumble mixture evenly over the umbrellapointed mixture.
- 6
Bake for 35-40 minutes or until the topping is golden brown and the fruit is tender.
- 7
Serve warm or at room temperature.