Mango and raspberry crisp recipe

Mango and Raspberry Crisp recipe

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Ingredients

3 mangoes, peeled and pitted

2 Tablespoons 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

1 half-pint container of raspberries

Instructions:

This 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.

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; set aside.

In a medium bowl, whisk together hazelnuts, salt, and remaining 3/4 cup flour and 1/3 cup sugar until combined. Cut in butter with a pastry cutter or two knives until 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 1/2-inch clumps.

Add the raspberries to the reserved mangos 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.