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Coconut Mango Cherry Crumble with Harmons

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Coconut-Cherry-Mango Crumble
From Chef Lesli Sommerdorf for Harmons

Serves 10-12

20 charcoal briquettes

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

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

In a fire ring or other fire-safe container add 20 charcoal briquettes. Light the briquettes and allow to heat up for approximately 20-30 min. Line the bottom and sides of a 10” cast iron Dutch oven with aluminum foil. Place a round of parchment paper in the bottom of the Dutch oven. Pour 4 tablespoons butter into Dutch oven and, using a pastry brush, butter parchment paper. To make the batter, in a large bowl, whisk remaining 6 tablespoons melted butter with sugar, salt, eggs, coconut milk, and vanilla. In small bowl, add flour, ¼ cup coconut, and baking powder and stir until combined. Whisk into egg mixture until just combined. Spread into pan over fruit and smooth the top. For the fruit, arrange mango slices in an even layer. Sprinkle with cherry halves. To make the topping, in a small bowl, add the flour, sugars, salt and remaining ¼ cup coconut and stir to combine. Add the butter and, using fingers, break butter into small pea-size pieces. Pour over fruit. Place the lid on the Dutch oven. Place the Dutch oven over 12 briquettes. Transfer 8 remaining briquettes evenly on the lid of the Dutch oven and let the cake bake for 30-35 minutes. Remove Dutch oven from heat source and let cake to cool for 15 minutes. Remove the lid. Run a knife around the cake’s edge and, lift aluminum foil out of Dutch oven. Remove foil and parchment paper and carefully turn out the cake onto a serving plate.

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