Reviews Add Rating & Review 37 Ratings 5 star values: 9 4 star values: 5 3 star values: 15 2 star values: 5 1 star values: 3
Back to Mango and Raspberry Crisp All Reviews for Mango and Raspberry Crisp - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Mango and Raspberry Crisp Credit: SIMON WATSON Recipe Summary Servings: 4
Ingredients Ingredient Checklist 3 mangoes, peeled and pitted 1 half-pint container raspberries 2 freshly squeezed lemon juice For the Crumb Mixture 3 tablespoons plus 1/3 cup sugar 1 tablespoon plus 3/4 cup all-purpose flour 2/3 cup finely ground hazelnuts 1/8 teaspoon salt 3/4 stick unsalted butter, at room temperature
Cook’s Notes The recipe for this crisp topping can be doubled or tripled.
Gallery Mango and Raspberry Crisp Credit: SIMON WATSON
Recipe Summary Servings: 4
Gallery
Mango and Raspberry Crisp Credit: SIMON WATSON
Mango and Raspberry Crisp
Credit: SIMON WATSON
Mango and Raspberry Crisp
Recipe Summary Servings: 4
Recipe Summary
Servings: 4
Servings: 4
4
Ingredients
Ingredients
3 mangoes, peeled and pitted 1 half-pint container raspberries 2 freshly squeezed lemon juice
3 tablespoons plus 1/3 cup sugar 1 tablespoon plus 3/4 cup all-purpose flour 2/3 cup finely ground hazelnuts 1/8 teaspoon salt 3/4 stick unsalted butter, at room temperature
Directions
Heat oven to 350 degrees. Slice the mangoes into 3/4-inch pieces; transfer to a medium bowl. Stir in the lemon juice, 3 tablespoons sugar, and 1 tablespoon flour, and set aside.
In a medium bowl, whisk together hazelnuts, salt, remaining 3/4 cup flour, and 1/3 cup sugar until combined. Cut in butter with a pastry cutter or two knives, until the mixture is crumbly. Continue working in the butter until completely incorporated and there are no dry crumbs. Squeeze mixture together to create pea-size to half-inch clumps.
Add the raspberries to the mangoes, and divide the mixture among four small baking dishes. Place 1/4 of the nut-and-flour mixture on top of each baking dish, allowing some of the fruit to show through. Bake until top is golden brown and the fruit juices are thick and bubbling, 35 to 40 minutes. Remove from oven; place on a wire rack until slightly warm.
Cook’s Notes The recipe for this crisp topping can be doubled or tripled.
Cook’s Notes
The recipe for this crisp topping can be doubled or tripled.
Reviews
Add Rating & Review 37 Ratings 5 star values: 9 4 star values: 5 3 star values: 15 2 star values: 5 1 star values: 3
Reviews
Add Rating & Review 37 Ratings 5 star values: 9 4 star values: 5 3 star values: 15 2 star values: 5 1 star values: 3
Add Rating & Review
37 Ratings 5 star values: 9 4 star values: 5 3 star values: 15 2 star values: 5 1 star values: 3
37 Ratings 5 star values: 9 4 star values: 5 3 star values: 15 2 star values: 5 1 star values: 3
37 Ratings 5 star values: 9 4 star values: 5 3 star values: 15 2 star values: 5 1 star values: 3
5 star values: 9 4 star values: 5 3 star values: 15 2 star values: 5 1 star values: 3
All Reviews for Mango and Raspberry Crisp
of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Mango and Raspberry Crisp
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
