Strawberry Mango Crumble

Preheat oven to 350 degrees F. Butter 8-ounce sized ramekins or a 8" x 8" glass baking dish.

For Filling: In a mixing bowl, whisk lemon juice, balsamic vinegar and arrowroot until smooth. Add strawberries and mango, then stir. Sprinkle brown sugar over fruit and gently combine. Set aside.

For Crumble: In a food processor, put in sliced almonds and process for 1 minute. Add the flour, oats, brown sugar, cinnamon, nutmeg and sea salt. Pulse to combine. Add butter pieces and pulse until mixture is size of peas.

Place ramekins or baking dish on cookie sheet. Divide fruit mixture evenly into the ramekins or spoon over bottom of glass baking dish. Liberally sprinkle topping over fruit.

Bake ramekins for 35 minutes or glass baking dish for 45 minutes or until filling is bubbling up over topping and sides.

Serve with 1/4 cup spoonful of mascarpone cheese for each serving.

NOTE: The strawberry/mango combination really works well, especially with the balsamic vinegar. If you don't want to use balsamic vinegar add another tablespoon of lemon juice to the fruit.