From: SWEET LIFE
Recipe courtesy: Hawaii foodie Joan Namkoong, email@example.com
Hawaii’s mangos are the most luscious of fruit: juicy, sweet and creamy. Jane makes this during the summer months when mangos are plentiful but you can substitute with ripe peaches, nectarines or plums. The housemates love the crisp topping, and it’s a hit with Paul as well.
- 5-6 cups firm, ripe mango, sliced
- Juice from 1 lemon
- 2 tablespoons raw white or turbinado sugar
- Topping (see recipe below)
- Preheat oven to 350° F.
- Place fruit in a 9” x 13” baking dish or deep pie dish. Sprinkle with lemon juice and sugar; mix together.
- Crumble topping on top of fruit. Bake for 45-60 minutes or until top is browned and crisp. Remove from oven and cool.
- Serve warm with whipped cream or ice cream.
- 1 cup unsalted butter, frozen for 10 minutes
- 1½ cups flour
- 1½ cups quick cooking oatmeal
- 2 cups raw white or turbinado sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon freshly grated nutmeg
- Mix flour, oatmeal, sugar, cinnamon and nutmeg together in a bowl.
- Quickly and carefully grate butter by hand or in a food processor. Toss grated butter with flour mixture using two table knives (or cut cold butter sticks into 8 to 10 pieces and blend into dry ingredients with a pastry blender) until mixture resembles coarse crumbs. Set aside.