Desserts · CRESPO KITCHEN

Mango oat and peanut crisp

Warm mango beneath a crisp oat and peanut topping.

35 min approx.Fresh mango

Dish photograph: Mango oat and peanut crisp. National Mango Board · National Mango Board — permission for industry use. Original. Photography credits.

Ingredients

Topping: 6 tablespoons rolled oats
Topping: ¼ cup brown sugar
Topping: ½ tablespoon all-purpose flour
Topping: 2 tablespoons butter
Topping: 1 teaspoon cinnamon
Topping: ¼ cup chopped honey-roasted peanuts
Filling: 3 large ripe mangos, peeled and diced
Filling: 2 tablespoons honey
Filling: ½ teaspoon cinnamon
Cooking spray for the dishes

Method

Heat the oven to 350°F and grease 4 two-cup baking dishes or one large dish.
Use a fork to mix oats, sugar, flour, butter and topping cinnamon into coarse crumbs. Keep peanuts separate.
Toss mango with honey and filling cinnamon, then divide among the dishes.
Scatter crumbs and peanuts over the fruit. Bake about 20 minutes, until the filling bubbles and the top is golden.

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Research sources

Adapted from the credited source, with wording and translation for RCF; not tested in our kitchen. Times are estimates. Sources consulted for ingredients and techniques:

Recipe credit: National Mango Board