Mango and Berry Crisp
May 1st, 2008 | By Peter Minakis | Category: Baking, Dessert, Fruit, Spices
I must admit, when I heard of the ingredients to be used for the next Royal Foodie Joust, I was stumped with what to make. Dessert making is not my strong-suit and I have little cooking experience with cardamom. We have a challenge.
To compound my challenge, I noticed some other entries already used up some of my ideas so I felt my neck tightening up. The creative boa was constricting me.
Finally, I found this Mango and Berry Crisp and it contained all the Joust’s three ingredients for May: brown sugar, cardamom and mango.
This is a dessert that’s sweet enough for those looking for that in a dessert yet there’s some tartness from the berries for those who want something fruitier.
This month’s Joust is hosted by Ben of What’s Cooking. This Mexican culinary dynamo is filling in for hosting duties as the creator of the event, Jenn the Leftover Queen is still recovering from a fairty-tale beachside wedding and an exhilarating honeymoon in Jamaica, MON!
For those quick enough to conjure something today, all entries are due by 10PM tonight.
Mango and Berry Crisp
(adapted from Heather Tim)
1 cup brown sugar
1 cup all-purpose flour
2 tsp anise seeds
½ tsp ground cardamom
½ tsp ground cinnamon
½ cup cold unsalted butter, cut into bits
Filling 600 gr fresh or frozen mixed berries
4 ripe mangos, peeled & thinly sliced
2 tsp. zest of 1 lemon
1 tsp vanilla
1/3 cup cornstarch
1/4 cup granulated sugar
Preheat oven to 350ºF (180ºC)
- To make topping, in a medium bowl, stir sugar with flour, anise seeds, cardamom and cinnamon. Using your fingertips, work in butter until mixture is crumbly.
- To make filling, place frozen fruit in a large bowl along with the lemon zest and vanilla. Stir. Stir cornstarch with sugar and toss with fruit.
- Turn mixture into a greased baking dish. Sprinkle topping over fruit. Place dish on a baking sheet to catch any drips.
- Bake in centre of preheated oven until topping is a deep golden colour, 40 to 45 minutes.
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Glam, it was a surprising success, all gone!
Sandie, a raspberry couli?
Geia sou Lily, I’ve linked you too!
Jan, you wordsmith you!
Beth, TY!
Erik, no Smell-o-vision PC’s yet! lol
Bencomo, it was supereasy…in the oven in minutes!
Vicarious, I like other things in my martini glass.
Heather, I almost was not going to participate but I said…WTF!
Kevin, thanks…gotta play to win they say!
Sticky, it’s got sweet and tart.
Sher, give it a shot…the spices are wonderful in this.
Rita, I will play, ok?
Dhanngit, thanks hun and good to see you back!
Nina, thanks but I’m up against some stiff competition too!
Giz, I intend to post more sweets and desserts…say one/week.
TY, Farida!
Val, I see no votes! ;(
Jessy, mango’s good any way!
Elly, that topping wins me each & every time.
If dessert is not your strong suit, you wouldn’t know it from this – it looks and sounds delish!
Wow! This looks more than beautiful. I love the combo of cardamom, cinnamon, and anise (very scandinavian). This seems simple enough for a non-baker (like me!)
Hola Chico! great job with the 3 ingredients! Now that I have seen your promise in the Joust… can’t get that image out of my head!!!!
