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(Diabetic ) Mango Apple Crisp Recipe

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This recipe for (Diabetic ) Mango Apple Crisp, by , is from Will Dance For Food, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Lunini Family
Added: Monday, October 27, 2008


Nonstick cooking spray
3/4 cup all-purpose flour
3/4 cup rolled oats
1/2 cup toasted wheat germ
1/2 cup packed brown sugar or brown sugar substitute equivalent to 1/2 cup brown sugar
1 1/2 teaspoons ground cinnamon
1/4 cup unsalted butter, melted
4 green cooking apples (such as Granny Smith)
2 red cooking apples (such as Gala, Rome Beauty, or Fuji)
3 tablespoons lime juice
2 medium mangoes, pitted, peeled, and chopped
1/3 cup chopped pecans
Frozen light whipped dessert topping, thawed (optional)

Preheat oven to 375 degree F. Coat two 1-1/2- or 2-quart baking dishes or a 3-quart rectangular baking dish with nonstick cooking spray.

For topping, in a medium bowl, stir together 1/2 cup of the flour, the oats, wheat germ, brown sugar or substitute, and cinnamon. Stir in butter; set aside.

Core and chop apples; place in a very large bowl. Stir in lime juice. Stir in remaining 1/4 cup flour. Fold in mango.

Place apple-mango mixture in the baking dish(es). Top with oat topping. Bake, uncovered, for 30 minutes. Sprinkle with pecans; bake for 10 to 15 minutes more or until apples are tender.

Cool slightly. Serve warm. If desired, top with dessert topping. Makes 12-16 servings.

*Sugar Substitutes: Choose from Sweet 'N Low Brown or Sugar Twin Granulated Brown. Follow the package directions to use amount equivalent to 1/2 cup brown sugar.




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