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.
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
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
How to Make It
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.