Strawberry-Mango Crisp

For the Fruit mixture:
4 cups quartered strawberries
2 cups mango, diced
1 tsp. crystallized ginger (optional)
2 Tbsp. fresh mint, chopped
4 Tbsp. sugar
4 Tbsp. flour

For the Topping:
1 cup flour
1/2 cup rolled oats
1 cup brown sugar
1/2 tsp. cinnamon
2 Tbsp. orange juice
2 Tbsp. margarine

• Mix the ingredients for the fruit mixture together in a large bowl and toss well. Spread evenly into a 2-quart casserole dish. Set aside.
• Mix the dry ingredients for the topping together in a medium bowl. Add the orange juice, then cut in the margarine until the mixture resembles small peas. Spread the topping evenly over the fruit mixture. Bake at 400°F for 35 to 45 minutes, until bubbly.
• Serve warm with low-fat nondairy “ice cream.”

Makes 6 servings