Mango and Kula Strawberry Crisp

- 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


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.

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

**Makes 8 servings **