{"id":1177,"date":"2017-04-24T17:53:22","date_gmt":"2017-04-24T17:53:22","guid":{"rendered":"http:\/\/martins.eatsmartbewell.com\/home\/?p=1177"},"modified":"2017-04-27T13:31:54","modified_gmt":"2017-04-27T13:31:54","slug":"blueberry-mango-crisp","status":"publish","type":"post","link":"https:\/\/martins.eatsmartbewell.com\/home\/blueberry-mango-crisp\/","title":{"rendered":"Blueberry-Mango Crisp"},"content":{"rendered":"

\"Blueberry-Mango\"download\"\"Email<\/a>
\nBlueberry-Mango Crisp<\/span><\/p>\n

Prep: 20 minutes plus standing
\nBake: 40 minutes \u2022 Serves: 8<\/span> <\/p>\n

\n<\/span>Nonstick baking spray
\n3\/4\t<\/span>cup lightly packed brown sugar
\n1\/2\t<\/span>cup plus 2 tablespoons all-purpose flour
\n1\t<\/span>teaspoon ground cinnamon
\n1\t<\/span>teaspoon ground ginger
\n3\/4 \t<\/span>cup rolled oats
\n1\/2\t<\/span>cup cold unsalted butter (1 stick), cut into small pieces
\n1\t<\/span>large ripe mango, peeled and sliced
\n16\t<\/span>ounces fresh blueberries (about 2-2\/3 cups)<\/p>\n<\/div>\n

1.<\/span>Preheat oven to 375\u00b0. Spray 2-quart glass or ceramic baking dish with nonstick baking spray.
\n<\/span><\/p>\n

2.<\/span>In large bowl, whisk together 1\/2 cup sugar, 1\/2 cup flour, cinnamon and ginger; stir in oats. With fingertips or pastry blender, work in butter until pea-sized crumbs form.
\n<\/span><\/p>\n

3.<\/span>In medium bowl, toss mango, blueberries, and remaining 1\/4 cup sugar and 2 tablespoons flour. Spread blueberry mixture evenly in prepared dish; sprinkle oat mixture evenly over blueberry mixture.
\n<\/span><\/p>\n

4.<\/span>Bake 40 to 45 minutes or until most berries burst, sides are bubbling and top is golden brown; loosely cover with foil if top is browning too quickly. Let stand 10 minutes before serving.
\n<\/span><\/p>\n


\nApproximate nutritional values per serving:
\n301 Calories, 12g Fat (8g Saturated), 30mg Cholesterol,
\n6mg Sodium, 47g Carbohydrates, 4g Fiber, 3g Protein
\n<\/span><\/p>\n

Cooking Clues<\/span>
\nServe warm with vanilla ice cream.<\/p>\n

Dietitian\u2019s tip:<\/span>
\n> To cut a mango, slice off the fattest parts, called the \u201ccheek,\u201d on both sides. Score the \u201ccheek\u201d by making shallow cuts with a paring knife. Make each cut about \u00bd inch apart, and then turn the \u201ccheek\u201d and make perpendicular cuts as well. Once scored, press the back side of the mango so that all the flesh is standing at attention and trim off the flesh from the skin. Cut around the reserved pit with a paring knife.<\/p>\n","protected":false},"excerpt":{"rendered":"

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