MANGO-RASPBERRY CRISP
Add a tropical twist to your dessert table with this crisp that's enriched with mangoes, raspberries, coconut and oats.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h15m
Yield 6
Number Of Ingredients 8
Steps:
- Heat oven to 375°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray.
- In large bowl, stir together mangoes, raspberries, brown sugar and cornstarch. Let stand 10 minutes. Spoon into baking dish.
- In medium bowl, mix crushed cookies, oats, coconut and melted butter. Sprinkle over fruit mixture.
- Bake 35 to 40 minutes or until filling is bubbly and topping is golden brown, covering loosely with foil for last 10 minutes of baking. Cool 10 minutes. Serve warm.
Nutrition Facts : Calories 550, Carbohydrate 78 g, Fat 5, Fiber 11 g, Protein 5 g, SaturatedFat 14 g, ServingSize 1 Serving, Sodium 230 mg
MANGO AND RASPBERRY CRISP
Ground hazelnuts as part of the topping provide a distinctive flavor to this fruit crisp.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 8
Steps:
- 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.
MANGO-RASPBERRY COBBLER
Looking for a fruit dessert? Then check out this mango and raspberry cobbler that can be baked to perfect golden brown hue.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h
Yield 9
Number Of Ingredients 9
Steps:
- Heat oven to 350°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray. In medium bowl, mix mangoes, nutmeg and lime juice; set aside.
- In another medium bowl, stir together flour, brown sugar, baking powder, salt and milk until blended. Pour batter into baking dish. Spoon mangoes and raspberries over batter.
- Bake 40 to 50 minutes or until top is golden brown. Serve warm.
Nutrition Facts : Calories 150, Carbohydrate 34 g, Cholesterol 0 mg, Fiber 2 g, Protein 2 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 190 mg, Sugar 20 g, TransFat 0 g
RASPBERRY CRISP
Make and share this Raspberry Crisp recipe from Food.com.
Provided by MizzNezz
Categories Dessert
Time 35m
Yield 9 serving(s)
Number Of Ingredients 8
Steps:
- Crush 1 cup berries; add enough water to measure 1 cup.
- In saucepan, mix sugar and cornstarch; stir in raspberry mixture.
- Bring to a boil; cook and stir for 2 minutes.
- Remove from heat, stir in remaining berries.
- Cool.
- In bowl, combine oats, flour, brown sugar and baking soda.
- Cut in butter to make crumbs.
- Press half into a greased 9x9 baking dish.
- Spread with berries.
- Sprinkle with remaining crumbs.
- Bake at 350* for 25 minutes.
MANGO AND RASPBERRY CRISP
The recipe for this crisp topping can be doubled or tripled. Store up to one week in the refrigerator, or one month in the freezer; if frozen, thaw before using. So delicious!!
Provided by Chef mariajane
Categories Dessert
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat oven to 350°F
- Slice the mangoes into 3/4-inch pieces; transfer to a medium bowl. Stir in the lemon juice, 3 tablespoons sugar, and 1 tablespoons flour and set aside.
- In a medium bowl, whisk together hazenuts, 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 reserved mangoes, and divide the mixture among 4 small baking dishes. Place one-quarter of the nut and flour mixture on top of each baking dish, allowing some of the fruit to show through. Bake until golden brown and the fruit juices are thick and bubbling 35-40 minutes. Remove from oven; place on wire rack until slightly warm.
Nutrition Facts : Calories 604, Fat 31.8, SaturatedFat 12.1, Cholesterol 45.8, Sodium 78.9, Carbohydrate 79.2, Fiber 7.7, Sugar 51.5, Protein 7.3
MANGOES AND RASPBERRIES IN PROSECCO SYRUP
Provided by Giada De Laurentiis
Categories dessert
Time 2h13m
Yield 4 servings
Number Of Ingredients 10
Steps:
- For the syrup: In a medium saucepan, bring the Prosecco, sugar, lemon juice, lemon zest, star anise, and cinnamon stick to a boil, stirring occasionally, over medium-high heat, until the sugar has dissolved. Reduce the heat and simmer for 35 minutes until the mixture has reduced by half. Add the mangoes and raspberries to the syrup and allow the mixture to cool for 1 1/2 hours. Using a slotted spoon, remove the fruit and spoon into serving bowls. Discard the cinnamon stick and star anise. Pour the syrup into a pitcher. Refrigerate the fruit and syrup until ready to serve.;
- Whipped cream: For the cream: In a medium bowl, using an electric hand mixer, beat the cream at high speed until thick. Add the sugar and continue to beat until the cream holds stiff peaks. Add the lemon zest and mix until just combined.
- To serve: Put a dollop of cream on top of the fruit and drizzle each dish with the Prosecco syrup.
RHUBARB AND MANGO CRISP
I found this recipe on another site and was intrigued by the combination of rhubarb and mango. The two fruits actually compliment each other really well and the crumble mixture is almost like a cookie dough and bakes up like a big, soft cookie.
Provided by Irmgard
Categories Dessert
Time 1h5m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F.
- Grease a 9" x 9" baking dish.
- In a large bowl, combine the granulated sugar and cornstarch.
- Add the rhubarb, mangoes, lemon juice, lemon zest and ginger; toss to combine.
- In a food processor combine the oats, flour and butter.
- Pulse several times until the mixture resembles coarse meal.
- Transfer to a medium bowl and stir in the brown sugar and coconut.
- Pour the fruit into the greased baking dish.
- Mound the topping over the filling, covering it completely.
- Bake for 40 to 45 minutes until the filling is bubbly and the topping is golden.
Nutrition Facts : Calories 521.8, Fat 26.3, SaturatedFat 17.3, Cholesterol 54.2, Sodium 162.4, Carbohydrate 71, Fiber 5.2, Sugar 46.4, Protein 4.9
MANGO CRISP
Make and share this Mango Crisp recipe from Food.com.
Provided by princess7
Categories Dessert
Time 2h
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- In a 3- to 4-quart pan, mix sugar and cornstarch.
- Add mango nectar and stir until blended.
- Stir over high heat until mixture comes to a boil, about 3 minutes.
- Remove from heat and mix in lemon peel and juice.
- Add mangoes and stir gently to coat.
- Pour into a shallow 2 1/2- to 3-quart baking dish.
- In a bowl, mix oats, flour, nuts, ginger, and salt.
- Add syrup and butter and mix until blended.
- Distribute mixture evenly over mangoes.
- Set dish in a foil-lined 10- by 15-inch baking pan.
- Bake in a 375° oven until topping is golden brown, 30 to 40 minutes.
- Serve warm or cool.
Nutrition Facts : Calories 557.7, Fat 26.1, SaturatedFat 9.7, Cholesterol 30.5, Sodium 180.6, Carbohydrate 79.3, Fiber 6.3, Sugar 43.8, Protein 7.2
RASPBERRY, NECTARINE, AND MANGO CRUMBLE
This homey dessert is irresistible served warm.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees. In the bowl of an electric mixer fitted with the paddle attachment, combine 1 cup flour, brown sugar, cinnamon, salt, and oats. Mix on low for 30 seconds, add butter, and mix until clumps form, 4 to 5 minutes. Transfer to a bowl, cover, and refrigerate until ready to use.
- Peel and pit nectarines, and cut into 1-inch chunks; place in a large bowl. Halve mangoes lengthwise, angling the knife slightly to cut around the pit. Remove and discard pit and peel. Cut flesh into 1-inch chunks, and add to nectarines; add raspberries. Add remaining 1 1/2 tablespoons flour, granulated sugar, and lime juice; toss gently to combine.
- Transfer fruit to a shallow 12-inch round gratin dish. Distribute topping evenly over fruit. Bake until topping is golden brown and juices bubble, about 50 minutes. Remove from oven, and let cool slightly. Serve warm with ice cream.
RASPBERRY CRISP
My raspberry patch keeps my family well supplied with luscious treats in summer. We enjoy these beautiful sweet berries in many desserts, including this one.-Patricia Staudt, Marble Rock, Iowa
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- In a large bowl, gently toss raspberries with sugar and 3 tablespoons flour. Transfer to a greased 9-in. square baking dish. , In another large bowl, combine the oats, brown sugar and remaining flour; cut in butter until the mixture resembles coarse crumbs. Sprinkle over berries. , Bake at 350° for 30 minutes or until golden brown.
Nutrition Facts : Calories 274 calories, Fat 9g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 82mg sodium, Carbohydrate 47g carbohydrate (27g sugars, Fiber 7g fiber), Protein 4g protein.
MANGO RASPBERRY COBBLER
A custardy cobbler, very moist from the mango. Note: Blackberries, blueberries or sliced peaches (canned - #2 can or fresh) or canned tart cherries may be used. Sugar that is sprinkled on top may be lowered or raised depending on sweetness of fruit. If using canned fruit, drain before using.
Provided by heidih88
Categories Dessert
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375°F Spray 10 x 5 x 3 or 2 quart casserole dish with cooking spray.
- Cream together butter and 1/2 cup sugar until light and fluffy. Sift together flour, salt and baking powder.
- Add flour mixture to creamed butter and sugar mixture alternately with 1/2 cup milk. Beat until smooth. Pour into prepared pan.
- Spoon berries over batter. Sprinkle 1/2 cup sugar over berries. Pour 1 cup milk over top.
- Bake 45 to 50 minutes. Batter will rise to top and create a custard within.
Nutrition Facts : Calories 222.4, Fat 6.1, SaturatedFat 1.1, Cholesterol 0.9, Sodium 258.1, Carbohydrate 39.4, Fiber 1.6, Sugar 23.1, Protein 3.8
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