Stephan Pyles’ Cranberry-Mango Crisp
Serve warm with a scoop of vanilla or pecan ice cream.
- Serves: 10
- Prep Time: 25 Minutes
- Cook Time: 35 Minutes
- Total Time: 1 Hour
Nutrition Information
NUTRITION FACTS
Servings Per Recipe: 10
Serving Size: 1 (2 x 3 1/2 inch) square
- Amount Per Serving
- Calories:
- 210
- Calories from Fat:
- 70
- Total Fat:
- 7g
- Saturated Fat:
- 3g
- Cholesterol:
- 10mg
- Sodium:
- 5mg
- Total Carbs:
- 34g
- Dietary Fiber:
- 4g
- Sugars:
- 20g
- Protein:
- 2g
DIRECTIONS
Preheat oven to 350 degrees F. 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.
NOTE
Substitute old-fashioned oats or wheat berries for whole oats (groats).
INGREDIENTS
- Filling:
- 4 cups cranberries
- 1 cup SPLENDA® No Calorie Sweetener, Granulated
- 2 tablespoons orange zest
- 3 ripe mangoes, peeled, pitted, and cubed
- For the Crisp Topping:
- 1/2 cup all-purpose flour
- 6 tablespoons SPLENDA® Brown Sugar Blend
- 1/4 cup whole oats*
- 1 teaspoon ground cinnamon
- 1/2 teaspoon grated nutmeg
- 4 tablespoons unsalted butter
- 1/4 cup chopped, roasted pecans
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