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September 9, 2012

Recipe for gluten-free mango and raspberry crisp with almond topping

This mango and raspberry crisp has a gluten-free 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.

Mango-and-raspberry-crisp-inside

Gluten-free mango and raspberry crisp with almond topping

From the pantry, you'll need: lemon, sugar, arrowroot, almonds, kosher salt, unsalted butter.

Adapted from an old Martha Stewart recipe cut out of a magazine many years ago. Serves 2; can be multiplied.

Ingredients

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

Directions

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.

[Printer-friendly recipe.]


More recipes in The Perfect Pantry:
Nectarine and white peach crisp
Apple crisp wontons
Sugar-free apple crisp
Mango, watermelon and tomato salsa fresca
Mango lassi

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

Comments

Oooh, does this sound lovely, Lydia! Thanks for sharing a wonderful gluten-free dessert. :-)

And good for you on spring cleaning since March! You are "on a roll" for sure. I love it when that happens! I've got so many recipes and clippings tucked away here and there and do go through them from time to time. I know there are some gems of inspiration in them so I cull carefully when I get in that mode. ;-)

Shirley

yum! I have raspberries and peaches on hand right now! easy sweet tooth satisfy-er!

Shirley, I'm always happy to try and offer more recipes for my gluten-free readers. The "perfect" pantry always has a good supply of ingredients that are gluten free. (And happy Spring cleaning -- it's fun to find old recipe clippings!)

Carol, go for it. This was a delicious combination.

I suspect I will be trying some of those recipes I've collected since about 1980 this fall. A lot of them involved apples, cheese or pumpkin - great fall ingredients.

But it's still summer - and this one is perfect!

Mimi, I think many substitutions would work well in this little crisp. Of course apples would be great.

It does sound delicious! Love the ramekins for portion control!

Kalyn, ramekins are perfect for portion control. If we'd made a full-sized pan of this crisp, we would have eaten the whole thing.

OOh How I love mangoes and raspberries together. I totally love crisps, crumbles and co and have 2 mangoes sitting in my fruit bowl. I really wish it were Spring - I'd trade it in for Fall/Winter!!

I love it when you clean out your papers and stumble upon old recipes that were cut out from years ago. I have so many clippings that are sitting in the basement at this very minute - bet there's a few treasures like the crisp recipe that inspired this one that you made - beautiful!

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About The Perfect Pantry®

  • My name is Lydia Walshin. From my log house kitchen in rural northwest Rhode Island, I share recipes that use what we keep in our pantries, the usual and not-so-usual ingredients that spice up our lives.

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