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Mango-Raspberry Crisp |
FOOD
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3 mangoes, peeled and pitted 2 tablespoons freshly squeezed lemon juice 3 tablespoons plus 1/3 cup sugar 1 tablespoon plus 3/4 cup all-purpose flour 2/3 cup finely ground hazelnuts 1/8 teaspoon salt 3/4 stick unsalted butter, at room temperature 1 half-pint container raspberries Heat oven to 350 degrees. Slice mangoes into 3/4-inch pieces; transfer to a medium bowl. Stir in the lemon juice, 3 tablespoons sugar, and 1 tablespoon flour. 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 reserved mangoes, and divide the mixture among four small baking dishes. Place one-quarter of the nut-and-flour mixture on top of each baking dish. 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. |
Copyright 2004 Chris A. Hawley |
