Recipe for gluten-free mango and raspberry crisp with almond topping
The arrival of Spring triggers in me an instant, visceral aversion to Spring cleaning. I don't know why -- perhaps a lifelong rebellion at being told what to do, and when to do it. This year, though, I've been cleaning out cupboards, storage boxes and shelves nonstop since March. Tucked away in a forgotten file, a cache of recipes cut out of newspapers and magazines years ago contained more than a few recipes I still wanted to try. One of those little scraps of paper inspired this mango and raspberry crisp. I had a nectarine that was perfectly ripe, so I combined it with the mango; I think any stone fruit (apricots? plums?) would be delicious. The almond topping, a last-minute inspiration, made these little crisps crunchy and gluten-free.
Gluten-free mango and raspberry crisp with almond topping
Adapted from an old Martha Stewart recipe cut out of a magazine many years ago. Serves 2; can be multiplied.
1 mango, peeled and diced
1 nectarine, diced (no need to peel)
4-1/2 Tbsp sugar, divided
Juice of 1/2 lemon
1 Tbsp arrowroot (or cornstarch)
1/3 cup slivered almonds
Pinch of kosher salt
3 Tbsp unsalted butter, at room temperature
1/2-pint container of raspberries
Preheat oven to 350°F. Set out two 6-ounce ramekins or other oven-safe individual-size baking dishes.
In a small mixing bowl, combine the diced mango and nectarine, 1-1/2 tablespoons of sugar, lemon juice and cornstarch. Set aside.
In a small food processor, pulse together the almonds, salt, butter, and remaining 3 tablespoons of sugar, until the almonds are roughly chopped and the butter and sugar are well distributed.
Stir the raspberries into the bowl with the fruit, and divide the mixed fruit between the two ramekins. Top each with half of the chopped almond mixture, allowing the fruit to peek through here and there.
Place the ramekins on a baking sheet, and bake at 350F for 35 minutes, until the top is brown and the fruit juices are bubbling. Remove from the oven and allow to cool for 5 minutes. Serve warm or at room temperature.
Other recipes that use these pantry ingredients:
Pear crisp, from Cooking On the Side
Gluten-free mango muffins, from Family Fresh Cooking
Mango almond coconut quinoa, from Chocolate & Ginger
Raspberry almond oatmeal, from Green Lite Bites
Tropical mango pie, from The Taste Space