Apple mango crisp

It's apple time! There's nothing more fun than taking an otherwise healthy food and turning into a delicious sweet fest for an after dinner treat. In this case we're talking about the influx of apple goodness that arrives this time of year. And with all those delicious apples laying around, they're just asking to be converted, aren't they? Apple crisp, apple pie, baked apples...you name it. This is a sweet and sour take on an old stand by. The original recipe was from Taste of Home, but as usual I've played with it a little bit.

Apple mango crisp

Ingredients:
  ● 3/4  cup whole wheat flour
  ● 3/4  cup rolled oats
  ● 1/2  cup toasted wheat germ
  ● 1/2  cup packed brown sugar
  ● 2  tsp. ground cinnamon
  ● 1/4  cup butter, melted
  ● 4  green cooking apples (I used Granny Smith)
  ● 2  red cooking apples (I used Gala)
  ● 4  tbsp. fresh lime juice
  ● 3  medium mangoes, pitted, peeled, and chopped
  ● 1/2  cup chopped pecans
  ● whipped cream for topping (optional)

Directions:
1. Preheat oven to 375 degree F. Coat two 1-1/2- or 2-quart baking dishes or a 3-quart rectangular baking dish with nonstick cooking spray.
2. For topping, in a medium bowl, stir together 1/2 cup of the flour, the oats, wheat germ, brown sugar or substitute, and cinnamon. Stir in butter; set aside.
3. Core and chop apples; place in a very large bowl. Stir in lime juice. Stir in remaining 1/4 cup flour. Fold in mango.
4. Place apple-mango mixture in the baking dish(es). Top with oat topping. Bake, uncovered, for 30 minutes. Sprinkle with pecans; bake for 10 to 15 minutes more or until apples are tender.
5. Cool slightly. Serve warm. I top it with homemade whipped cream. Yum.

Serves 16 (or 8, if you serve it the way we do)