Apple-Mango Crisp
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!).
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READY IN: 1hr
SERVES: 16
YIELD: 1 13x9 pan
UNITS: US
INGREDIENTS
Nutrition- 3⁄4cup rolled oats
- 1⁄2cup flour
- 1⁄2
- 1⁄2
- 1 1⁄2teaspoons cinnamon
- 1⁄4
- 3
- 3
- 3tablespoons lime juice
- 1⁄4cup flour
- 4
- 1⁄3cup chopped pecans
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DIRECTIONS
- Preheat oven to 375. Grease a 13x9 cake pan.
- In a medium bowl, stir together first five ingredients; stir in butter--distributing evenly. Set aside.
- Place apples in large bowl, sprinkle with lime juice, then remaining flour; stir to mix, then fold in mango chunks.
- Pour apple-mango mixture into prepared pan; top with oat-sugar mixture.
- Bake (uncovered) for 30 minutes; sprinkle with pecans, bake another 10-15 minutes (apples should be tender throughout).
- Cool slightly, serve warm with whipped cream or vanilla ice cream.
- NOTE: My hubby noted that he would prefer the apples to be peeled next time.
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