Crumbly Plum Mango Crisp

• Crust
• 1/4 cup all purpose flour
• 1 tbsp rice flour
• 1/4 cup granulated sugar
• 4 tbsp cold, unsalted butter, diced into small pieces
• 1 tbsp ghee
• 1/2 tsp kosher salt
• 2/3 cups almonds, chopped (could also use walnuts or pecans)
• Fruit filling
• 4 ripe plums, sliced into big chunks
• 2 ripe Ataulfo mangoes, sliced into big chunks
• 1/2 tsp almond extract
• 1 tsp corn starch
• 1 tsp lime juice
• Zest of 1 lime

1. Preheat the oven to 375 F.
2. Mix the two flours, sugar, butter, ghee and salt in a bowl, using just your finger tips, until the mixture resembles wet sand. Add the chopped almonds and mix well. Cover with a lid or plastic wrap. Freeze for 15 minutes.
3. In another bowl, gently toss the plum and mango slices, almond extract, corn starch, lime juice and zest together. Divide equally between four 8 oz. ramekins. Set aside.
4. After the flour mixture has been in the freezer for 15 minutes, take it out and crumble on top of the ramekins, making sure that every nook and cranny gets well covered with that buttery goodness! Place the ramekins on a baking sheet. Bake for 40 minutes until the fruit is bubbling at the edges and the top is pale golden in color. Turn on broil and place the baking sheet on the rack second from the top. Broil for about 30-60 seconds, until top is deeper golden brown in color. Watch very, very carefully - don't let it burn!
5. Enjoy with a dollop of whipped cream, lightly sweetened and flavored with a hint of almond extract.

crust, ubc, rice flour, ubc, cold, ghee, kosher salt, almonds, fruit filling, ataulfo mangoes, almond, corn starch, lime juice, lime

Taken from food52.com/recipes/22889-crumbly-plum-mango-crisp (may not work)