MANGO AND RASPBERRY CRISP
Ground hazelnuts as part of the topping provide a distinctive flavor to this fruit crisp.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 8
Steps:
- 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, and set aside.
- In a medium bowl, whisk together hazelnuts, salt, remaining 3/4 cup flour, and 1/3 cup sugar until combined. Cut in butter with a pastry cutter or two knives, until the 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 half-inch clumps.
- Add the raspberries to the mangoes, 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.
MANGO-RASPBERRY CRISP
Add a tropical twist to your dessert table with this crisp that's enriched with mangoes, raspberries, coconut and oats.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h15m
Yield 6
Number Of Ingredients 8
Steps:
- Heat oven to 375°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray.
- In large bowl, stir together mangoes, raspberries, brown sugar and cornstarch. Let stand 10 minutes. Spoon into baking dish.
- In medium bowl, mix crushed cookies, oats, coconut and melted butter. Sprinkle over fruit mixture.
- Bake 35 to 40 minutes or until filling is bubbly and topping is golden brown, covering loosely with foil for last 10 minutes of baking. Cool 10 minutes. Serve warm.
Nutrition Facts : Calories 550, Carbohydrate 78 g, Fat 5, Fiber 11 g, Protein 5 g, SaturatedFat 14 g, ServingSize 1 Serving, Sodium 230 mg
MANGO AND RASPBERRY CRISP
The 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. So delicious!!
Provided by Chef mariajane
Categories Dessert
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat oven to 350°F
- Slice the mangoes into 3/4-inch pieces; transfer to a medium bowl. Stir in the lemon juice, 3 tablespoons sugar, and 1 tablespoons flour and set aside.
- In a medium bowl, whisk together hazenuts, salt, remaining 3/4 cup flour, and 1/3 cup sugar until combined. Cut in butter with a pastry cutter or two knives, until the 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 half-inch clumps.
- Add the raspberries to the reserved mangoes, and divide the mixture among 4 small baking dishes. Place one-quarter of the nut and flour mixture on top of each baking dish, allowing some of the fruit to show through. Bake until golden brown and the fruit juices are thick and bubbling 35-40 minutes. Remove from oven; place on wire rack until slightly warm.
Nutrition Facts : Calories 604, Fat 31.8, SaturatedFat 12.1, Cholesterol 45.8, Sodium 78.9, Carbohydrate 79.2, Fiber 7.7, Sugar 51.5, Protein 7.3
RASPBERRY CRISP
My raspberry patch keeps my family well supplied with luscious treats in summer. We enjoy these beautiful sweet berries in many desserts, including this one.-Patricia Staudt, Marble Rock, Iowa
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- In a large bowl, gently toss raspberries with sugar and 3 tablespoons flour. Transfer to a greased 9-in. square baking dish. , In another large bowl, combine the oats, brown sugar and remaining flour; cut in butter until the mixture resembles coarse crumbs. Sprinkle over berries. , Bake at 350° for 30 minutes or until golden brown.
Nutrition Facts : Calories 274 calories, Fat 9g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 82mg sodium, Carbohydrate 47g carbohydrate (27g sugars, Fiber 7g fiber), Protein 4g protein.
RASPBERRY CRISP
This raspberry crisp is a tasty, relatively quick treat! Serve it with your favorite vanilla ice cream.
Provided by Mama Wallace
Categories Desserts Fruit Dessert Recipes Raspberry Dessert Recipes
Time 50m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking dish.
- Gently toss raspberries with sugar and flour in a large bowl. Pour into the prepared baking dish.
- Combine oats, flour, brown sugar, and coconut in another large bowl. Cut in cold butter with 2 knives or a pastry blender until the mixture resembles coarse crumbs. Lightly sprinkle the crumb mixture over the berries.
- Bake in the preheated oven until golden brown, 30 to 40 minutes. Let cool.
Nutrition Facts : Calories 288.1 calories, Carbohydrate 46.4 g, Cholesterol 20.3 mg, Fat 11.2 g, Fiber 7.2 g, Protein 3.1 g, SaturatedFat 7.2 g, Sodium 60 mg, Sugar 27.3 g
MANGO-RASPBERRY COBBLER
Looking for a fruit dessert? Then check out this mango and raspberry cobbler that can be baked to perfect golden brown hue.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h
Yield 9
Number Of Ingredients 9
Steps:
- Heat oven to 350°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray. In medium bowl, mix mangoes, nutmeg and lime juice; set aside.
- In another medium bowl, stir together flour, brown sugar, baking powder, salt and milk until blended. Pour batter into baking dish. Spoon mangoes and raspberries over batter.
- Bake 40 to 50 minutes or until top is golden brown. Serve warm.
Nutrition Facts : Calories 150, Carbohydrate 34 g, Cholesterol 0 mg, Fiber 2 g, Protein 2 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 190 mg, Sugar 20 g, TransFat 0 g
RASPBERRY CRISP
Make and share this Raspberry Crisp recipe from Food.com.
Provided by MizzNezz
Categories Dessert
Time 35m
Yield 9 serving(s)
Number Of Ingredients 8
Steps:
- Crush 1 cup berries; add enough water to measure 1 cup.
- In saucepan, mix sugar and cornstarch; stir in raspberry mixture.
- Bring to a boil; cook and stir for 2 minutes.
- Remove from heat, stir in remaining berries.
- Cool.
- In bowl, combine oats, flour, brown sugar and baking soda.
- Cut in butter to make crumbs.
- Press half into a greased 9x9 baking dish.
- Spread with berries.
- Sprinkle with remaining crumbs.
- Bake at 350* for 25 minutes.
JACKIE'S OLD-FASHIONED RASPBERRY CRISP
From my mother's collection of favorite recipes comes a delicious raspberry crisp, akin to the Dutch apple pie baking style. Serve with whipped cream.
Provided by David Boland
Categories Desserts Fruit Dessert Recipes Raspberry Dessert Recipes
Time 55m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch baking dish.
- Crush 1 cup raspberries with a fork. Place crushed berries in a 1-cup liquid measuring cup and add enough water to bring back to 1 full cup.
- Combine sugar and cornstarch in a saucepan. Stir in raspberry-water mixture and bring to a boil. Cook, stirring occasionally, until thick, about 2 minutes. Reduce heat to a simmer. Stir in remaining 3 cups raspberries; remove from heat and allow to cool.
- Meanwhile, combine oats, flour, brown sugar, and baking soda in a bowl. Cut in butter with 2 knives or a pastry blender until the mixture resembles coarse crumbs.
- Press 1/2 of the crumb mixture into the bottom of the prepared baking dish. Spread the raspberry mixture on top and sprinkle with the remaining crumb mixture.
- Bake in the preheated oven until the top is golden brown, 25 to 30 minutes.
Nutrition Facts : Calories 440.6 calories, Carbohydrate 78.6 g, Cholesterol 30.5 mg, Fat 13.2 g, Fiber 6.4 g, Protein 4.7 g, SaturatedFat 7.5 g, Sodium 169.9 mg, Sugar 48.6 g
RASPBERRY, NECTARINE, AND MANGO CRUMBLE
This homey dessert is irresistible served warm.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees. In the bowl of an electric mixer fitted with the paddle attachment, combine 1 cup flour, brown sugar, cinnamon, salt, and oats. Mix on low for 30 seconds, add butter, and mix until clumps form, 4 to 5 minutes. Transfer to a bowl, cover, and refrigerate until ready to use.
- Peel and pit nectarines, and cut into 1-inch chunks; place in a large bowl. Halve mangoes lengthwise, angling the knife slightly to cut around the pit. Remove and discard pit and peel. Cut flesh into 1-inch chunks, and add to nectarines; add raspberries. Add remaining 1 1/2 tablespoons flour, granulated sugar, and lime juice; toss gently to combine.
- Transfer fruit to a shallow 12-inch round gratin dish. Distribute topping evenly over fruit. Bake until topping is golden brown and juices bubble, about 50 minutes. Remove from oven, and let cool slightly. Serve warm with ice cream.
FROZEN MANGO RASPBERRY TERRINE
Categories Milk/Cream Ice Cream Machine Fruit Dessert Frozen Dessert Raspberry Mango Summer Gourmet Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 10 to 12 servings
Number Of Ingredients 11
Steps:
- Make sorbet:
- Bring sugar and water to a boil in a 1-quart saucepan, stirring until sugar is dissolved. Remove from heat and cool syrup.
- Purée raspberries and lemon juice in a food processor, then force through a fine-mesh sieve into a bowl, discarding seeds. Stir in sugar syrup and chill, covered, until cold, about 2 hours.
- Freeze sorbet in ice cream maker. Transfer to an airtight container and freeze until slightly firmer but still spreadable, about 30 minutes.
- Assemble terrine:
- Line loaf pan with 3 pieces of plastic wrap (1 lengthwise and 2 crosswise), leaving at least a 2-inch overhang on all sides, then freeze pan 10 minutes.
- While raspberry sorbet is in freezer, soften mango sorbet and mango ice cream in refrigerator.
- Mash mango sorbet in a bowl with a spoon until spreadable but not melted. Mash ice cream in another bowl in same manner.
- Evenly spread 1 3/4 cups mango sorbet in bottom of loaf pan (preferably with a small offset metal spatula), then top with 1 3/4 cups mango ice cream and half of raspberry sorbet. (If sorbets or ice cream become too soft for spreading, freeze 10 minutes between layering.) Repeat layering with 1 3/4 cups mango sorbet, 1 3/4 cups mango ice cream, and remaining raspberry sorbet (pan will be full). Cover top of terrine with plastic-wrap overhang, then wrap pan with more plastic wrap and freeze until terrine is hardened, at least 8 hours.
- To serve, unwrap pan, then open overhang and invert pan onto a chilled serving platter. Wet a kitchen towel with hot water, quickly wring it dry, and drape over pan 30 seconds. Lift off pan and peel off plastic wrap.
- *Available at some cookware shops, The Baker's Catalogue (800-827-6836), and A Cook's Wares (800-915-9788).
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MANGO RASPBERRY CRISP - TABS & TIDBITS
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Category DessertTotal Time 55 minsEstimated Reading Time 2 mins
- In a large bowl, add the mango and raspberries (still frozen). Add the sugar and arrowroot powder and stir until the fruit is coated. Pour the fruit mixture into the prepared casserole dish.
- In a medium bowl, add the oats, flour, shredded coconut, sugar, cinnamon, and salt. Stir to incorporate. Add the melted coconut oil and stir until fully combined.
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Servings 8Calories 279 per serving
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- To prepare topping, lightly spoon 1/2 cup flour into a dry measuring cup; level with a knife. Combine 1/2 cup flour, oats, 1/2 cup sugar, and cinnamon in a medium bowl. Add butter to oat mixture; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Sprinkle topping evenly over filling. Bake at 400° for 25 minutes or until bubbly and lightly browned.
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