Mango Peach Crisp: A Guest Post From Sumptuous Spoonfuls
Hello! I’m Ann from
Sumptuous Spoonfuls and I’m tending the kitchen for Shea today.
Today I have a special dessert to share with you: it’s something my daughter and I dreamed up and really loved. This peach mango crisp is sweet and tropical and a little nutty (if you like nuts … I do, my daughter doesn’t, so I put nuts on half of our crisp).
This easy dessert is best when served warm, with a scoop of vanilla ice cream on top, but my daughter and I have been known to eat it cold too.
Please feel free to stop by and visit me on my blog too at www.SumptuousSpoonfuls.com … I’ve always got something good cooking at my house. You can also find me on facebook at https://www.facebook.com/SumptuousSpoonfuls/, Pinterest ( https://www.pinterest.com/sumptuousspoons/) or twitter ( https://twitter.com/SSpoonfuls).
Here’s the printable-
For the filling:
4- 5 cups mixed peeled, chopped peaches & mangoes (about half peaches, half mangoes)
1/2 - 3/4 cup sugar
3 tablespoons quick-cooking tapioca
1 1/2 teaspoons good quality vanilla
For the crisp:
1/3 cup packed brown sugar
1/2 cup quick-cooking oatmeal
1/4 cup whole wheat flour
1/4 teaspoon salt
1/4 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon nutmeg
1/4 cup cold butter
Preheat oven to 350 degrees.
In a medium bowl toss the fruit with the sugar and tapioca.
Let stand for 15 minutes, tossing twice.
Pour into a lightly greased square 9×9 or 8×8 baking pan.
In another bowl, combine the brown sugar, oats, flour, salt, cinnamon and ginger. Mix well.
Cut in the butter until the mixture resembles coarse crumbs.
Sprinkle the topping evenly over the fruit mixture.
Bake for 45 minutes or until the top is golden brown.
Let cool briefly, but serve warm, preferably with a scoop of vanilla ice cream on top.
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