Raspberry-Mango Crisp

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.


8 servings

Recipe from

Cooking Light

Nutritional Information

Calories 279
Caloriesfromfat 22 %
Fat 6.9 g
Satfat 3.8 g
Monofat 1.7 g
Polyfat 0.8 g
Protein 3.5 g
Carbohydrate 53.6 g
Fiber 6.6 g
Cholesterol 15 mg
Iron 1.8 mg
Sodium 51 mg
Calcium 52 mg


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


Preheat oven to 400°.

To prepare filling, combine the first 7 ingredients. Spoon into an 11 x 7-inch baking dish coated with cooking spray.

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.