Healthified Apple-Mango Crisp

Healthified Apple-Mango Crisp

Healthified Apple-Mango Crisp
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total prep
94% less sat fat • 70% less sodium than the original recipe— see the comparison. Sweet mango adds a splash of color and a tropical twist to this fall favorite. And with a few simple changes, we cut calories by 25 percent and fat by more than half.


  • Nonstick cooking spray
  • 1/2 cup all-purpose flour
  • 1/4 cup all-purpose flour
  • 2 medium mangoes, seeded, peeled, and chopped
  • 1/3 cup finely chopped pecans
  • 4 cups frozen fat-free whipped dessert topping, thawed, or low-fat vanilla frozen yogurt
  • 3/4 cup rolled oats
  • 1/2 cup toasted wheat germ
  • 1/2 cup packed brown sugar
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 cup canola oil
  • 4 Granny Smith apples
  • 2 red sweet apples (such as Gala, Fuji, or Rome Beauty)
  • 3 tablespoons lime juice


  • Preheat oven to 375°F. Coat a 3-quart rectangular baking dish with nonstick cooking spray.
  • In a medium bowl, stir together the 1/2 cup flour, the oats, wheat germ, brown sugar, and cinnamon. Stir in the oil; set aside.
  • Core the apples; chop apples and place in a very large bowl. Sprinkle apples with the lime juice; stir to coat. Stir in the 1/4 cup flour. Fold in the mangoes.
  • Place the apple-mango mixture in the prepared baking dish. Evenly sprinkle the flour-oat mixture over fruit. Bake, uncovered, for 30 minutes. Sprinkle with pecans; bake for 10 to 15 minutes more or until the apples are tender. Cool slightly. Serve warm. Top individual servings with whipped topping.

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