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Mango and Kula Strawberry Crisp

August 7, 2012
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– 3 cups ripe mangoes, peeled and thinly sliced
– 2 cups Kula strawberries, cut in half
– 1 ½ teaspoon ground cinnamon
– ¼ teaspoon nutmeg
– 1 tablespoon lemon juice
– ¼ cup butter, softened
– ½ cup brown sugar (packed)
– ½ cup flour

Preparation:

Prepare the mangoes and strawberries according to instructions in the ingredient list. Butter a 9 x 9 inch glass baking dish. Preheat the oven to 350 degrees. Mix the sliced mangoes and strawberries with 1 teaspoon of the cinnamon, the nutmeg, and the lemon juice. Put the mixture in the baking dish.

Blend the butter and brown sugar. Cut in the flour and the remaining ½ teaspoon cinnamon with a pastry cutter or your hands until you have a mixture like coarse cornmeal. Sprinkle the topping evenly over the mangoes and strawberries.

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Bake for 15 to 20 minutes; the topping should be golden brown.

**Makes 8 servings **

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