Everyone loves fruit crisp- tender baked fruit with crunchy oat and brown sugar topping. Try this simple whole grain fruit crisp made with rhubarb, mango and ginger.

Mango Rhubarb Crisp

Rhubarb Mango Crisp

Fruit Filling:
3 cups sliced fresh rhubarb
2 cups fresh mango chunks
2 tablespoons whole wheat flour
1/4 teaspoon ground ginger
1 teaspoon finely shredded orange peel
2 tablespoons fresh orange juice
2 tablespoons honey
Topping:
3/4 cup old fashioned rolled oats
1/4 cup whole wheat flour
1/4 cup packed dark brown sugar or sucanat
1/4 cup unsweetened coconut flakes
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 cup butter, melted

For fruit filling, in large bowl combine rhubarb and mango. Sprinkle with 2 tablespoons flour and 1/4 teaspoon ginger; stir to coat. Add orange peel, orange juice and honey; mix well. Place fruit mixture in 2-quart square baking dish.

For topping, in medium bowl combine oats, 1/4 cup flour, brown sugar, coconut, cinnamon and 1/4 teaspoon ginger. Add melted butter; stir until crumbly. Sprinkle topping over fruit.

Bake in a 375 degree oven for 30 to 35 minutes bubbly around edges and topping is browned. Serve warm or cooled.

Makes 6 servings

Tip: Serve with a spoonful of low-fat plain Greek yogurt.

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