An easy summer dessert of baked mangoes and blackberries with a crisp topping of oats and pecans. Serve with ice cream or whipped cream.
Course Dessert
Cuisine American
Prep Time 10 minutesmins
Cook Time 25 minutesmins
Total Time 35 minutesmins
Servings 4servings
Calories 606
Author Annalise Sandberg
Ingredients
½cupall-purpose flour(60 grams)
⅓cupold fashioned rolled oats(33 grams)
½cuppecans, chopped (55 grams)
¼teaspoonsalt
¼teaspooncinnamon
¼teaspoonground ginger
½cupunsalted butter, cold and cubed (113 grams)
2lbscubed mango(455 grams, about 2 cups)
2lbsblackberries(455 grams, about 2 cups)
Instructions
Preheat oven to 375°F. Grease 4 individual ramekins or 1 8-inch round baking dish.
In a large bowl, combine the flour, oats, pecans, salt, cinnamon, and ginger. Add the cubed butter and toss to coat. Use a pastry blender or large fork to cut the butter into the dry ingredients until the butter is roughly the size of small peas.
Combine the mangoes and blackberries and divide amongst the ramekins or dump into the single baking dish. Cover with the crisp mixture.
Bake until topping is golden brown and fruit is bubbling, about 25-35 minutes. Serve immediately with whipped cream or ice cream, if desired.