Raspberry-Mango Crisp

Filling:
4 cups raspberries
3 cups chopped peeled mango
1/3 cup packed light brown sugar
1 tbsp. flour
1/2 tsp. vanilla extract
1/4 tsp. ginger
1/8 tsp. cardamom

Topping:
1/2 cup flour
3/4 cup regular oats
1/2 cup packed brown sugar
1/2 tsp. cinnamon
1/4 cup chilled butter, cut into small pieces

To prepare filling, combine the first 7 ingredients. Spoon into an 11 x 7 glass
baking dish coated with cooking spray.

To prepare topping, combine 1/2 cup flour, oats, 1/2 cup sugar, and cinnamon in
a medium bowl. Add butter to oat mixture; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Sprinkle topping
evenly over filling. Bake at 400° for 25 minutes or until bubbly and lightly browned.

8 servings