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Raspberry-Mango Crisp

Yield 8 servings
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

  • Filling:
  • 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
  • Topping:
  • 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

Nutrition 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

How to Make It

  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.