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Apple-Mango Crisp

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“Great recipe to take in an insulated carrier to potlucks! A nice change from plain apple crisp, and it goes together quickly, too. The original recipe (BHG) called for two fresh mangoes, I used frozen chunks instead (less work!).”
READY IN:
1hr
SERVES:
16
YIELD:
1 13x9 pan
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 375. Grease a 13x9 cake pan.
  2. In a medium bowl, stir together first five ingredients; stir in butter--distributing evenly. Set aside.
  3. Place apples in large bowl, sprinkle with lime juice, then remaining flour; stir to mix, then fold in mango chunks.
  4. Pour apple-mango mixture into prepared pan; top with oat-sugar mixture.
  5. Bake (uncovered) for 30 minutes; sprinkle with pecans, bake another 10-15 minutes (apples should be tender throughout).
  6. Cool slightly, serve warm with whipped cream or vanilla ice cream.
  7. NOTE: My hubby noted that he would prefer the apples to be peeled next time.

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