Total Time
Prep 15 mins
Cook 45 mins

Great recipe to take in an insulated carrier to potlucks! A nice change from plain apple crisp, and it goes together quickly, too. The original recipe (BHG) called for two fresh mangoes, I used frozen chunks instead (less work!).

Ingredients Nutrition


  1. Preheat oven to 375. Grease a 13x9 cake pan.
  2. In a medium bowl, stir together first five ingredients; stir in butter--distributing evenly. Set aside.
  3. Place apples in large bowl, sprinkle with lime juice, then remaining flour; stir to mix, then fold in mango chunks.
  4. Pour apple-mango mixture into prepared pan; top with oat-sugar mixture.
  5. Bake (uncovered) for 30 minutes; sprinkle with pecans, bake another 10-15 minutes (apples should be tender throughout).
  6. Cool slightly, serve warm with whipped cream or vanilla ice cream.
  7. NOTE: My hubby noted that he would prefer the apples to be peeled next time.


Most Helpful

oh, this is good!! I did add some blueberries but other wise followed as is. thanks so much for the great recipe!!

shortstuff April 08, 2010

The *best* crisp topping I've ever made - tastes like an oatmeal cookie! I made a couple of non-critical changes along the way- used all Fuji apples (unpeeled) and fresh yellow mango. My apples weren't very sweet and juicy so I added a little sugar to the flour before tossing. Hot from the oven and topped with vanilla ice cream - does it get any better than this? Thanks for sharing this delicious recipe!

SusieQusie April 03, 2007

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