(Diabetic ) Mango Apple Crisp Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 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)
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Directions: |
Directions: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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