May Recipe Challenge - Strawberries (Stacy)

Well, I am getting this recipe in at the very last minute but better late than never right?!? The month of May has been absolutely insane. Between work and moving and traveling and all sorts of other crazy stuff, I just haven't been very focused on baking or on strawberries. With that being said, I did manage to try out a new recipe and it turned out to be absolutely delicious. I have been thinking about using mangoes in a baking project for quite some time and the thought of pairing them with strawberries seemed like a great idea. I decided to make a Strawberry Mango Crisp and the results far exceeded my expectations! You should make this as soon as possible. Then, serve yourself a huge slice right out of the oven, top it with some vanilla ice cream and when you have finished stuffing your face with this delicious concoction, you can lick the bowl clean and write me a thank you note! It's that good!

Strawberry Mango Crisp 

2 small mangoes (peeled and chopped)

1 quart strawberries (chopped)

1/4 cup strawberry jelly

2 cups oats

1/4 cup whole wheat flour

1/4 cup coconut

1 tsp cinnamon

1/4 cup coconut oil

1/2 cup honey or agave

1 tsp almond extract

Preheat the oven to 350 degrees. In a large mixing bowl, combine the chopped mangoes and strawberries.

Add the strawberry jelly and mix until evenly distributed. Put the fruit into a 8x8 baking dish and set aside.

In another mixing bowl combine the oats, flour, coconut and cinnamon. Stir until combined.  Make a well in the center of your dry ingredients and add the oil, honey and almond extract.

Mix the wet and the dry ingredients until everything is incorporated. (Add additional coconut oil and honey as needed.) Once the crisp mixture is mixed thoroughly, sprinkle it on top of the prepared fruit mixture and place the baking dish in the oven. Bake the crisp for about 30 minutes or until the top is lightly browned. Dig in and enjoy!