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Ingredients Jump to Instructions ↓

  1. 4 cups cranberries

  2. 1 cup SPLENDA No Calorie Sweetener, Granulated

  3. 2 tablespoons orange zest

  4. 3 ripe mangoes, peeled, pitted, and cubed Crisp Topping:

  5. 1/2 cup all-purpose flour

  6. 6 tablespoons SPLENDA Brown Sugar Blend

  7. 1/4 cup whole oats*

  8. 1 teaspoon ground cinnamon

  9. 1/2 teaspoon grated nutmeg

  10. 4 tablespoons unsalted butter

  11. 1/4 cup chopped, roasted pecans

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350°F (175°C). Butter an 11 x 7 x 2-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.

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