Raspberry-Mango Crisp

• Filling:
• 4 cups raspberries
• 3 cups chopped peeled mango (about 3)
• 1/3 cup packed light brown sugar
• 1 tablespoon all-purpose flour
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon ground ginger
• 1/8 teaspoon ground cardamom
• Cooking spray
• Topping:
• 1/2 cup all-purpose flour
• 3/4 cup regular oats
• 1/2 cup packed light brown sugar
• 1/2 teaspoon ground cinnamon
• 1/4 cup chilled butter, cut into small pieces

1. Preheat oven to 400u0b0.
2. To prepare filling, combine the first 7 ingredients. Spoon into an 11 x 7-inch baking dish coated with cooking spray.
3. To prepare topping, lightly spoon 1/2 cup flour into a dry measuring cup; level with a knife. 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 400u0b0 for 25 minutes or until bubbly and lightly browned.

filling, raspberries, mango, brown sugar, flour, vanilla, ground ginger, ground cardamom, cooking spray, topping, allpurpose, regular oats, brown sugar, ground cinnamon, chilled butter

Taken from www.myrecipes.com/recipe/raspberry-mango-crisp (may not work)