Mango Pear Crisp

Mango Pear Crisp
  • 2 pounds of firm, ripe pears
  • 1¼ pounds of firm, ripe mangoes
  • ¾ cups flour
  • ½ cup sugar
  • ½ tsp. salt
  • 8 Tbsp. cold unsalted butter, cut into small pieces
  • ¼ c. diced crystallized ginger
  1. Preheat oven to 375 degrees. Position rack in the lower third of the oven.
  2. Peel and core pears. Slice into wedges. Peel and cut mangoes. Place in ungreased 8x8 inch baking dish.
  3. Sift together flour, sugar and salt. Using a pastry blender or two knives, cut the butter into the dry ingredients until mixture resembles coarse breadcrumbs.
  4. Stir in the crystallized ginger.
  5. Scatter the topping evenly over the fruit. Tap the dish on the counter once or twice to settle in the crumbs.
  6. Bake until topping is golden brown, the juices are bubbling, and the fruit is tender when pierced, about 45 to 50 minutes.


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