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.
Cooking Light JANUARY 2005
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.
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