Mango Berry Crisp

Składniki

3 cups (750 mL) frozen mango pieces, thawed 2 cups (500 mL) frozen mixed berries, thawed

2 Tbsp (30 mL) plus 1/3 cup

(75 mL) packed brown sugar, divided

1 Tbsp (15 mL) plus 1/4 cup (60 mL) quinoa flour, divided

1/4 tsp (1 mL) grated lemon zest

1/3 cup (75 mL) butter

3/4 cup (175 mL) quick-cooking rolled oats

1/4 cup (60 mL) quinoa flakes

1/4 tsp (1 mL) vanilla extract

salt to taste

Wskazówki

Preheat oven to 425°F (220°C). Combine mango, berries,

2 Tbsp (15 mL) brown sugar, 1 Tbsp (15 mL) flour and lemon zest in a medium bowl. Transfer to a greased 8 x 8 inch (20 × 20 cm) microwave-safe baking dish. Microwave, uncovered, on high (100%) for about 5 minutes until hot.

Stir.

Meanwhile, melt butter in a small saucepan on medium.

Add oats, quinoa flakes, remaining 1/3 cup (75 mL) brown sugar, remaining 1/4 cup (60 mL) flour, vanilla and salt. Stir until mixture resembles coarse crumbs. Scatter over mango mixture. Bake for about 15 minutes until top is golden and fruit is bubbling.

1 serving: 310 Calories; 12 g Total Fat (3 g Mono, 0.5 g Poly, 7 g Sat); 25 mg Cholesterol; 50 g Carbohydrate; 5 g Fibre;

4 g Protein; 85 mg Sodium