Strawberry Rhubarb Mango Crisp
Nutritional Info
- Servings Per Recipe: 9
- Amount Per Serving
- Calories: 185.5
- Total Fat: 8.3 g
- Cholesterol: 20.4 mg
- Sodium: 123.4 mg
- Total Carbs: 28.9 g
- Dietary Fiber: 4.6 g
- Protein: 2.6 g
View full nutritional breakdown of Strawberry Rhubarb Mango Crisp calories by ingredient
Introduction
Use 4 c. of any fruit, really. If using firmer fruit (like apples), cut into smallish pieces so they cook all the way through. Use 4 c. of any fruit, really. If using firmer fruit (like apples), cut into smallish pieces so they cook all the way through.Number of Servings: 9
Ingredients
-
3/4 c. raw wheat bran (sub rolled oats if desired)
3/4 c. whole wheat four
1/4 tsp. salt
6 T. butter
1/4 c. brown sugar
1/2 tsp. ground ginger
2 c. sliced rhubarb
1 c. sliced strawberries
1 c. diced mango
1/4 c. granulated sugar OR 2-4 T. maple syrup
2 T. water
1-1/2 T. cornstarch
1/2 tsp. ground ginger
Directions
Preheat oven to 350 deg F.
In a small bowl, combine wheat bran (or oats), wheat flour, salt, brown sugar, and ginger; whisk till evenly incorporated. Add butter and mush together with your hands until coarse crumbles form. Set aside.
In a 2 qt. or larger saucepan over medium heat, combine rhubarb, strawberries, mango, and 1/4 c. granulated sugar (or syrup). While fruit heats, make a slurry of the water, cornstarch, and ground ginger. Pour over fruit and cook, stirring constantly, till fruit is softenend and mixture is thickened. Set aside.
In an 8x8 baking pan, press roughly half of the crumb mixture in an even layer to create the bottom crust. Spread fruit mixture over the crust, then sprinkle remaining crumbs over the top. Bake in preheated oven for 35-45 minutes, till fruit mixture is bubbly and crust is golden.
Number of Servings: 9
Recipe submitted by SparkPeople user DAMIENDUCKS.
In a small bowl, combine wheat bran (or oats), wheat flour, salt, brown sugar, and ginger; whisk till evenly incorporated. Add butter and mush together with your hands until coarse crumbles form. Set aside.
In a 2 qt. or larger saucepan over medium heat, combine rhubarb, strawberries, mango, and 1/4 c. granulated sugar (or syrup). While fruit heats, make a slurry of the water, cornstarch, and ground ginger. Pour over fruit and cook, stirring constantly, till fruit is softenend and mixture is thickened. Set aside.
In an 8x8 baking pan, press roughly half of the crumb mixture in an even layer to create the bottom crust. Spread fruit mixture over the crust, then sprinkle remaining crumbs over the top. Bake in preheated oven for 35-45 minutes, till fruit mixture is bubbly and crust is golden.
Number of Servings: 9
Recipe submitted by SparkPeople user DAMIENDUCKS.