Crumbly Plum Mango Crisp

July  9, 2013
2 Ratings
  • Serves 4
Author Notes

Feeling unsure whether I had ended up making a crisp or a crumble, I settled on this wildly imaginative title (not)! This recipe was my attempt at making a fruit crisp (crumble?), crispier (crumblier?) and making the butter flavor, well, more buttery. The peach crisp recipe from America's Test Kitchen provided a great starting point and I changed a few things along the way to make the dessert more to my liking.
I always throw in a little bit of rice flour whenever I am making anything that needs a bit of crunch, so of course, that had to be added to the crust. And since I wanted the buttery flavor to be really pronounced, I added a bit of ghee, because really, nothing compares to it's deep, nutty aroma.
You could make this with any of your favorite summer fruits, but I think the tart plums and the sweet mangoes pair really well. Enjoy! —Madhuja

What You'll Need
  • Crust
  • ¼ cup all purpose flour
  • 1 tbsp rice flour
  • ¼ cup granulated sugar
  • 4 tbsp cold, unsalted butter, diced into small pieces
  • 1 tbsp ghee
  • ½ 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
  • ½ 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.

See what other Food52ers are saying.

  • Lizthechef
  • Madhuja

2 Reviews

Lizthechef July 9, 2013
Love the mango-plum combo here -
Madhuja July 9, 2013
Thank you so much!