Mango Strawberry Crisp
  • 2 Tb. lemon juice
  • 1.5 Tb. cornstarch
  • 1 lb. strawberries, trimmed of leaves and cut in half
  • 1.5 lbs. mangoes or peaches, peeled and chopped into 1" pieces
  • ½ cup (3.5 oz.) brown sugar
  • Topping:
  • ⅔ cup flour
  • ⅔ cup old fashioned oats
  • ½ cup sliced almonds
  • ¼ cup brown sugar
  • 1 tsp. cinnamon
  • ¼ tsp. salt
  • 8 Tb. (1 stick) butter, melted
  1. Preheat oven to 350 degrees.
  2. Grease a 9x9" or 1.5 qt. casserole dish with butter or cooking spray.
  3. In a great big bowl: toss together the lemon juice, cornstarch, strawberries, peaches or mango, and brown sugar. Add to the casserole dish.
  4. In a medium bowl, toss together the flour, oats, almonds, brown sugar, cinnamon and salt. Stir to combine. Drizzle melted butter on top. Stir until mixture it wet. Sprinkle onto the fruit mixture.
  5. Bake 40 minutes. The fruit filling will be bubbly and the top will be golden brown. Cool for 1-2 hours.
Recipe slightly adapted from Food Network
Recipe by Whisk Together at