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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Hearty, traditional fruit crisp gets a touch of island flair, now that mangoes and Susan Laramee's preferred fruit, raspberries, can be found year-round. This juicy and colorful dessert will brighten a winter day. Ingredients:
4 cups raspberries |
3 cups chopped peeled mango (about 3) |
1/3 cup packed light brown sugar |
1 tablespoon all-purpose flour |
1/2 teaspoon vanilla extract |
1/4 teaspoon ground ginger |
1/8 teaspoon ground cardamom |
cooking spray |
1/2 cup all-purpose flour |
3/4 cup regular oats |
1/2 cup packed light brown sugar |
1/2 teaspoon ground cinnamon |
1/4 cup chilled butter, cut into small pieces |
Directions:
1. Preheat oven to 400°.
2. To prepare filling, combine the first 7 ingredients. Spoon into an 11 x 7-inch baking dish coated with cooking spray.
3. To prepare topping, lightly spoon 1/2 cup flour into a dry measuring cup; level with a knife. Combine 1/2 cup flour, oats, 1/2 cup sugar, and cinnamon in a medium bowl. Add butter to oat mixture; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Sprinkle topping evenly over filling. Bake at 400° for 25 minutes or until bubbly and lightly browned.
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