One-pan Mango Raspberry Crumble

For the crumble

Melt 1 tbs butter in a medium pan over medium-low heat.

Once melted, add in the brown sugar, a pinch of salt, and the muesli mix (or oats). Stir to coat the muesli.

Turn the heat up to medium/medium-high (until the butter starts to bubble, but be careful not too hot that it burns).

Cook for (around 5-8 minutes), from lightly brown to golden brown.

Remove the crumble from the pan and allow to cool on a plate. Don't worry if there is a bit of excess oil, it will carry onto the fruits. Turn the heat off.

Pour into a bowl and set aside.

For mango and raspberries

In the same pan, add the mango and raspberries (be careful, wet fruit onto hot butter sizzles a bit). If you are afraid, allow the pan to cool for a few minutes. Add the 1/2 tbs of butter.

Stir the mango and raspberries around a little, then allow to simmer on low-very low heat for around 10 minutes.

Once it starts to go jammy around the edges, it's ready.

If you scrape down the sides of the pan, it can be served directly in it like I have done, otherwise, pour the cooked mixture into another container and add the mueli / oats crumble topping.

Serve as soon as possible / warm.