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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 16 |
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Great recipe to take in an insulated carrier to potlucks! A nice change from plain apple crisp, and it goes together quickly, too. The original recipe (BHG) called for two fresh mangoes, I used frozen chunks instead (less work!). Ingredients:
3/4 cup rolled oats |
1/2 cup flour |
1/2 cup toasted wheat germ |
1/2 cup brown sugar, packed |
1 1/2 teaspoons cinnamon |
1/4 cup butter, melted |
3 green apples, cored & chopped coarsely (see note) |
3 red apples, cored & chopped coarsely (see note) |
3 tablespoons lime juice |
1/4 cup flour |
4 cups frozen mangoes, chopped coarsely |
1/3 cup chopped pecans |
Directions:
1. Preheat oven to 375. Grease a 13x9 cake pan.
2. In a medium bowl, stir together first five ingredients; stir in butter-distributing evenly. Set aside.
3. Place apples in large bowl, sprinkle with lime juice, then remaining flour; stir to mix, then fold in mango chunks.
4. Pour apple-mango mixture into prepared pan; top with oat-sugar mixture.
5. Bake (uncovered) for 30 minutes; sprinkle with pecans, bake another 10-15 minutes (apples should be tender throughout).
6. Cool slightly, serve warm with whipped cream or vanilla ice cream.
7. NOTE: My hubby noted that he would prefer the apples to be peeled next time.
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