Mango Peach Crisp: A Guest Post From Sumptuous Spoonfuls

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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).
Mango-Peach-Crisp-4-Dixie-Chik-CooksHere’s the printable-

Mango Peach Crisp


    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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