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Coconut-Cherry-Mango Crumble
From Chef Lesli Sommerdorf for Harmons
Ingredients:
20 charcoal briquettes
Batter
10 Tbsp unsalted butter, divided, melted
1/2 cup granulated sugar
1/2 tsp salt
2 large eggs
3/4 cup coconut milk
1 tsp vanilla extract
1 1/4 cups all-purpose flour
1/2 cup shredded sweetened coconut, chopped and toasted, divided
1 1/4 tsp baking powder
Fruit
2 large mangoes, peeled, thinly sliced
½ cup Bing cherries, pitted and halved
Crumble Topping
3/4 cup flour
1/3 cup light brown sugar
4 Tbsp granulated sugar
Pinch of salt
6 Tbsp butter, cut into cubed, chilled