Apple-Mango Crisp

Mangos add a twist to traditional apple crisp. If you like, substitute refrigerated mango slices for the fresh mango.

Apple-Mango Crisp + enlarge image
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4 users rated this recipe an average rating of 3.0
Makes:
16 servings
Serving Size:
3/4 cup
Bake:
40 mins to 45 mins 375°F
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Apple-Mango Crisp

Ingredients
 
Nonstick cooking spray
3/4
cup rolled oats
1/2
cup toasted wheat germ
1/2
cup packed brown sugar or brown sugar substitute equivalent to 1/2 cup brown sugar
1 1/2
teaspoons ground cinnamon
1/4
cup unsalted butter, melted
4
green cooking apples (such as Granny Smith)
2
red cooking apples (such as Gala, Rome Beauty, or Fuji)
3
tablespoons lime juice
2
medium mangoes, pitted, peeled, and chopped
1/3
 
Frozen light whipped dessert topping, thawed (optional)

Directions

  1. Preheat oven to 375 degree F. Coat two 1-1/2- or 2-quart baking dishes or a 3-quart rectangular baking dish with nonstick cooking spray.
  2. For topping, in a medium bowl, stir together 1/2 cup of the flour, the oats, wheat germ, brown sugar or substitute, and cinnamon. Stir in butter; set aside.
  3. Core and chop apples; place in a very large bowl. Stir in lime juice. Stir in remaining 1/4 cup flour. Fold in mango.
  4. Place apple-mango mixture in the baking dish(es). Top with oat topping. Bake, uncovered, for 30 minutes. Sprinkle with pecans; bake for 10 to 15 minutes more or until apples are tender.
  5. Cool slightly. Serve warm. If desired, top with dessert topping. Makes 16 (3/4-cup) servings.

From the Test Kitchen

*Sugar Substitutes:

Choose from Sweet 'N Low Brown or Sugar Twin Granulated Brown. Follow the package directions to use amount equivalent to 1/2 cup brown sugar.

Nutrition Facts

(Apple-Mango Crisp)
    Per serving:
  • 164 kcal cal.,
  • 6 g fat
  • (2 g sat. fat,
  • 8 mg chol.,
  • 2 mg sodium,
  • 28 g carb.,
  • 3 g fiber,
  • 3 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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