RHUBARB AND MANGO CRISP
I found this recipe on another site and was intrigued by the combination of rhubarb and mango. The two fruits actually compliment each other really well and the crumble mixture is almost like a cookie dough and bakes up like a big, soft cookie.
Provided by Irmgard
Categories Dessert
Time 1h5m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F.
- Grease a 9" x 9" baking dish.
- In a large bowl, combine the granulated sugar and cornstarch.
- Add the rhubarb, mangoes, lemon juice, lemon zest and ginger; toss to combine.
- In a food processor combine the oats, flour and butter.
- Pulse several times until the mixture resembles coarse meal.
- Transfer to a medium bowl and stir in the brown sugar and coconut.
- Pour the fruit into the greased baking dish.
- Mound the topping over the filling, covering it completely.
- Bake for 40 to 45 minutes until the filling is bubbly and the topping is golden.
Nutrition Facts : Calories 521.8, Fat 26.3, SaturatedFat 17.3, Cholesterol 54.2, Sodium 162.4, Carbohydrate 71, Fiber 5.2, Sugar 46.4, Protein 4.9
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