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Preheat your oven to 350 degrees.
Add the strawberries and mango to a medium-sized casserole dish. In a separate bowl, combine the brown sugar, cornstarch, and flour. Stir these dry ingredients together, then sprinkle them over the fruit. Use a large spoon to gently toss the fruit until it's evenly coated with the mixture, then set the dish aside.
In a mixing bowl, combine the brown sugar, flour, salt, and baking powder, stirring to mix. Add the cold butter, pressing it into the flour mixture with your hands until it resembles small beads. Once the butter is fully incorporated, stir in the old fashioned oats.
Drizzle the 1 tablespoon of water into the mixture. Continue using your hands to mix everything thoroughly, ensuring the water is evenly distributed and the crumble is well combined.
Spread the crumble topping evenly over the prepared fruit in the casserole dish. Bake for 35 to 40 minutes, until the fruit juices are bubbling around the edges and the topping is lightly browned.
Let the crumble cool for about 10 minutes before serving. It's especially good with generous scoops of vanilla gelato, frozen yogurt, or ice cream.
Per serving
Allergen information is derived automatically from the ingredient list and is a guide, not a guarantee. Always check the packaging of the products you cook with.
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