STRAWBERRY MANGO CRISP😍

The dessert that offers minimal effort but maximum reward. With only 3 tbsps of added sugar in the whole crisp, you won’t feel as guilty adding a nice big dollop of vanilla ice cream on top😉 Double the recipe and bring this to your Memorial Day potluck, because I promise it’ll be gobbled up in seconds🤤

This recipe came about because my aunt forgot to pick up dessert last Easter and no one wanted to take a trip to the store. My grandfather is a diabetic, so we had to think of something that wouldn’t be too sugary, but would still please the sugar tooths in the family. We had a bunch of mangoes and strawberries from Costco that would soon go bad, so I cut up a bunch of fruit, topped it with some oat/flour/butter mixture and voila! One of the best, easiest desserts you’ll make (even for all you baking-haters like me ;))!

Serves 4.

Ingredients:

For the Strawberry Mango Crisp:

• 2 cups chopped fresh strawberries

• 2 cups chopped fresh mangoes

• 1 tbsp white sugar

• 1 tbsp cornstarch

• 1 tsp salt, divided

• ¾ cup flour

• ¾ cup oats

• 5 tbsps butter, melted

• 2 tbsps brown sugar

Directions:

For the Strawberry Mango Crisp:

• Preheat your oven to 375 degrees.

• Mix together strawberries, mangoes, white sugar, cornstarch, and ½ tsp salt in a pie dish** and set aside.

• In a separate bowl, mix together flour, oats, brown sugar, ½ tsp salt, and mix together with a fork until the mixture resembles wet sand.

• Pour the topping over the fruit and bake for 45-50 minutes until the fruit is bubbly and the top is crisp and browned.

• Let cool for 5-10 minutes before serving and top with your favorite vanilla ice cream. Enjoy!

**this recipe makes 4 servings, so if you are doubling or tripling the recipe, place into a larger baking dish.