MANGO-RASPBERRY CRISP

1 ripe mango, peeled, seeded & sliced into 1/2-inch cubes
1 cup fresh raspberries
4 tsp butter
1/2 cup old-fashion oats
2 tbsp packed brown sugar
1 tsp cinnamon
2 tbsp chopped pecans

Preheat oven to 400 degrees.
Spray 4 (6-oz size) custard cups or ramekins with nonstick cooking spray.

Divide the mangoes and raspberries evenly between the 4 dishes; set aside.

In a medium bowl, cut butter into the oats, brown sugar and cinnamon; stir in pecans.  Sprinkle oat mixture evenly over fruit mixture.

Bake 20 to 25 minutes or until fruit is tender and topping is golden brown.  Remove from the oven and let stand 15 minutes before serving.

Yield: 4 servings

This is the file photo.