Mango Pineapple Crisp
My fruit phase has continued. Go figure. One month I was only able to think of chocolate, peanut butter and coconut and now I seem to be gravitating to what is freshest in the produce section.
About the same time, Samuel and I went to Coolinary Café and devoured Chef Tim’s delicious Berry Cobbler. Being the ‘monkey see, monkey do’ type of gal that I am, I raved about the dessert to everyone I spoke to until finally I realized what I had to do…bake a cobbler or in my case, a crisp.
Easy to say, but the tricky part was figuring out what fruits I wanted to use. The best crisps will use the fruits that are nearly past their shelf life. Not rotten, but rather filled with the sweetness that the dessert requires.
As I roamed the aisles, I saw a sign: 10 mangoes for $10. The thrifty side of me paused. The baking side of me knew I decided on one of the fruits for my crisp.
I would like to say that I spent hours figuring out what to combine the mangoes with, but once again, Publix made shopping a pleasure. Right next to the mangoes were these perfectly ripe pineapples.
I debated whether or not the crisp would be colorful enough with both fruits in the yellow/orange family, and ultimately decided that they remind me of a beautiful spring day. That was a refreshing thought.
Next internal debate was what spices I wanted to add. I could have simply opted for the good old standby; sugar/flour/butter, but sugar AND spice makes everything nice. Ultimately, a bit of nutmeg, ginger and cinnamon won the spice challenge.
The end result is a dessert that will not only appeal to your eye, but will make your tummy so thrilled that you decide to expand your crisp repertoire, too.
| Mango Pineapple Crisp | | Print |
- Fruit layer:
- 3 tablespoons all purpose flour
- 2 tablespoons light brown sugar
- 2 tablespoons sugar
- pinch of ground nutmeg
- pinch of ground ginger
- 3 mangoes, cut into ¾” pieces
- 1 pineapple, peeled, cored and cut into ¾” pieces
- Streusel topping:
- 1 cup all purpose flour
- ½ cup old fashioned oats
- ½ cup light brown sugar
- 3 tablespoons sugar
- ½ teaspoon ground cinnamon
- pinch of ground nutmeg
- pinch of ground ginger
- 8 tablespoons (1 stick) unsalted butter
- For the fruit layer:
- Preheat oven to 350°. Set aside an 8” x 11½” baking dish.
- In a small bowl, combine the flour, brown sugar, sugar, nutmeg and ginger. Set aside.
- Place the mangoes and pineapples together in a medium bowl. Add the dry ingredients and stir to combine. Transfer to the baking dish and set aside.
- For the streusel topping:
- Stir the flour, light brown sugar, sugar, cinnamon, nutmeg and ginger together in a small mixing bowl. Cut the butter into pieces and blend the ingredients together.
- Evenly distribute the streusel topping over the fruit.
- Bake at 350° for 55-60 minutes. The top will be a deep golden brown and very bubbly.
- Remove from oven. Serve hot or warm.
- Betsy's tidbits:
- Most grocery stores will peel and core the pineapple for you.
- Mango Pineapple Crisp is also delicious cold.
