Gluten-Free Mango and Raspberry Crisp with Almond Topping
- 1 mango, peeled and diced
- 1 nectarine, diced (no need to peel)
- 4-1/2 Tbsp sugar, divided
- Juice of 1/2 lemon
- 1 Tbsp arrowroot (or cornstarch)
- 1/3 cup slivered almonds
- Pinch of kosher salt
- 3 Tbsp unsalted butter, at room temperature
- 1/2-pint container of raspberries
- This recipe is vegetarian
- This recipe is gluten-free
- Produce
- Almonds (1/3 cup)
- Lemon, Juice of (1/2)
- Mango (1)
- Nectarine (1)
- Raspberries (1 2-pint container)
- Cooking & Baking
- Arrowroot (1 Tbsp)
- Kosher salt (1 Pinch)
- Sugar (4 1/2 Tbsp)
- Dairy
- Butter, unsalted (3 Tbsp)
Preparation
Read recipe preparation on theperfectpantry.com
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Published September 9, 2012 (5 months ago).
44 people saved this recipe.
