Servers: 12 (6 ounce) individual Crisp or large 13 x 9 x 2 Baking Dish
Cooking Time: 1.5 hours
Filling Ingredients
4 large granny smith apples, medium size dice
2 large ripe mango, medium size dice
1 lemon zest and juiced
1-teaspoon cinnamon
½ teaspoon kosher salt
½ cup white granulated sugar
3 tablespoons Grand Marnier (optional)
1-tablespoon pure vanilla extract
3 tablespoons corn starch
Topping
1 pouch (1 lb 1.5 oz) Betty Crocker oatmeal cookie mix
1/2-cup butter, melted
1-tablespoon pure vanilla extract
Directions
Preheat oven to 300° degrees. Peel, core and dice the apples and mangoes. In a large bowl place diced apples and Mangos along with the remaining filling ingredients and toss together. Spray bottom and sides of desired baking dish or individual ramekins with cooking spray. Arrange the fruit mixture evenly in the baking dish or ramekins and set aside. To prepare the topping add oatmeal cookie mix, melted butter and vanilla to a medium size bowl and mix together until crumbly. Sprinkle the topping evenly over fruit filling and bake for 30 to 40 minutes or until topping is golden brown. If you notice during the cooking process that the topping is getting to dark, cover with tin foil and place back in the oven. Serve warm or at room temperature with a favorite ice cream. For a lighter approach try serving with low fat frozen yogurt or non-fat Greek yogurt.
Food for thought: Did you know that ½ Teaspoon of Cinnamon equals the same amount of antioxidants in ¼ cup of Blueberries.
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