Serves: 4 | Preparation Time: 30 min
- 1 mango, peeled and diced
- 5 Apples, peeled and diced, enough to fill the baking dish
- 1/4 cup dried cranberries
- 1/4 cup brown sugar
- 1 tbsp cinnamon
- 1 tsp Chinese five spice powder (optional)
- 1 tbsp flour
For the topping
- 1/4 cup butter
- 1/2 cup brown sugar
- 1/2 cup flour
Lemon whipped cream
- 1/4 cup sugar
- Juice of 1/2 lemon
- 1/2 pint heavy whipping cream, cold.
Toss the apples and mango with the other ingredients except flour, and pack tightly in a 2" deep buttered pie dish. Bake at 180 degrees for 30 minutes.
Stir the fruit, and check for sweetness and juice. If the mango is not very ripe, it will require longer baking.
Sprinkle the fruit with the flour, and stir to thicken the juices. When both the mango and apple start to soften, prepare the topping.
Blend the brown sugar with the butter. Add the flour to the mixture and sprinkle on top of the fruit. The topping will be crumbly. Bake an additional 30 minutes, or until the topping is browned. Serve with lemon whipped cream.
Stir the sugar and lemon together, heat in a pan to dissolve sugar. Refrigerate until cool. Whip the cream until peaks form, and slowly whip the lemon sugar mixture into the cream. Refrigerate until needed.