Serves: 8
Prep Time: 10 minutes
Total Time: 1 hour
1/3 cup granulated sugar
2 1/2 Tablespoons gluten free cornstarch
1 can (12 ounce) mango nectar
lemon zest and 1 Tablespoon fresh lemon juice from 1 lemon
3 pounds frozen mango chunks or 8 cups peeled fresh mango, cut into 1 large chunks
1 1/2 cups gluten free rolled oats
1 1/2 cups gluten free flour blend
1 cups pecans, coarsely chopped
1/2 teaspoon ground ginger
1/4 teaspoon table salt
1/2 cup maple syrup
1/2 cup (1 stick) butter, melted
1. Preheat Oven: Adjust oven rack to middle position. Heat oven to 375 degrees.
2. Cook Filling: In a medium saucepan add the sugar and cornstarch and stir together to combine. Add the mango nectar and stir until blended. Cook over high heat, stirring often, until boiling.
3. Add Lemon & Mango: Remove pan from heat. Add lemon zest and juice and stir to combine. Add mangos and stir gently to coat. Transfer mango filling to a 3 quart baking dish.
4. Make Topping: In a medium bowl add the oats, flour, pecans, ginger and salt and stir together to combine. Add syrup and butter and stir together to combine.
5. Top Crisp: Sprinkle topping mixture in an even layer over the top.
6. Bake Crisp: Bake 30 to 40 minutes until bubbly and golden brown.
7. Serve & Enjoy: Allow to cool 3 minutes before serving or serve cool or cold. Enjoy.
