Reader Recipe: Jessica’s Filling Fruit Crisp

Hope everyone’s enjoying their weekend!

Here’s a new dessert recipe for you, and it’s a healthy one.  This was Jessica’s contribution to Jen’s good-bye party potluck!

Raspberry Crisp

Filling Fruit Crisp

Recipe serves 4, inspired by


  • 1 large mango, peeled and sliced
  • 1/2 pint fresh raspberries
  • 1/4 cup lemon juice
  • 1/2 cup plus 1 tablespoon whole-wheat flour
  • 1/2 cup rolled oats
  • 1/2 cup sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1/3 cup trans-fat-free margarine, chilled


  1. Heat oven to 350°.
  2. Place mango, raspberries; lemon juice; and 1 tablespoon flour in a bowl.
  3. Stir well; place in an 8″ x 8″ baking dish.
  4. Pulse oats in a food processor until a fine flour forms.
  5. Add remaining 1/2 cup flour, sugar, baking powder, cinnamon and salt; pulse 2 or 3 times.
  6. Add margarine and 2 teaspoons ice water; pulse until crumbs form, 7 or 8 times.
  7. Top fruit with mixture; bake 35 to 40 minutes.
  8. Cool 5 minutes before serving.



Question of the Day – What’s your favorite way to make dessert with fruit?!

Thanks Jessica for the recipe!

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