Stephen Pyles' Cranberry-Mango Crisp
Serve warm with a scoop of vanilla or pecan ice cream.
4 cups cranberries
1 cup Splenda® Granulated No Calorie Sweetener
2 tablespoons orange zest
3 ripe mangoes, peeled, pitted, and cubed
1/2 cup all-purpose flour
6 tablespoons Splenda® Brown Sugar Blend
1/4 cup whole oats*
1 teaspoon ground cinnamon
1/2 teaspoon grated nutmeg
4 tablespoons unsalted butter
1/4 cup chopped, roasted pecans
- Preheat oven to 350°F (175°C). Butter an 11x7x2-inch or similar size 6+ cup baking dish and set aside.
- Combine cranberries, Splenda® Granulated Sweetener, and orange zest in a large mixing bowl; let stand 15 minutes, stirring occasionally. Add mangoes; stir gently. Spoon the mixture into the prepared baking dish.
- Combine flour, Splenda® Brown Sugar Blend, oats, cinnamon and nutmeg in a mixing bowl. Cut butter into flour mixture with a pastry blender or 2 knives until crumbly. Stir in pecans. Spoon topping mixture over the cranberry mango filling.
- Bake for 30 to 35 minutes or until topping is browned. Serve warm with a scoop of ice cream, if desired.
Makes 10 servings. Serving Size: 1 (2 x 3 1/2 inch) square.
*Substitute old-fashioned oats or wheat berries for whole oats (groats).
Nutritional Information Per Serving (1/10 of recipe): Calories 210 | Calories from Fat 70 | Fat 7g (sat 3.0g) | Cholesterol 10mg | Sodium 5mg | Carbohydrates 34g | Fiber 4g | Sugars 20g | Protein 2g.
Recipe and photograph courtesy of Splenda, Inc. Splenda® is a no-calorie sweetener made from sugar that is suitable for diabetics. For more information regarding this product, please call 1-800-777-5363 or visit their website at www.splenda.com.