Normally I leave the sweets to my sweet. But every once in a while I venture down the avenue toward a dessert. This one turned out pretty tasty. I was sort of flying by the seat of my pants, as I often do, and I managed to turn out a tart-like crisp that I could be proud of. I had planned to make this for the Royal Foodie Joust, but I had not been feeling very well over the past few weeks and I didn’t get a chance to enter it. I made it nonetheless for our enjoyment and enjoy it we did.

There is nothing really special about it, just some mangos, raspberries, a crunchy topping, and viola…add the obligatory scoop of ice cream and you’re in business!

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INGREDIENTS:

For the filling:
3 cups raspberries
3 mangos chopped and peeled
1/3 cup packed light brown sugar
1/4 teaspoon ground ginger
1/2 teaspoon ground cardamom
1 tablespoon all-purpose flour
1/4 cup raspberry rum

For the topping:
1/4 cup butter, cut into small pieces
1/2 cup all-purpose flour
3/4 cup regular oats (you know Quaker)
1/2 cup packed light brown sugar
1/2 teaspoon ground cinnamon

METHOD:

Preheat oven to 400 degrees-f

Using a mortar and pestle, grind up the cardamom pods and retrieve the seeds.

Combine all filling ingredients in a mixing bowl. Toss to coat with the rum and distribute the flour.

Spray a baking dish with non-stick spray.

Pour filling into the dish.

The topping:

Combine flour, oats, sugar, and cinnamon in a bowl.

Add butter to the mixture

Cut in butter with a pastry blender or 2 knives.

Sprinkle topping over filling.

Bake for about 25 minutes; just until the topping has crisped and is golden.