Fruity Crisp
Posted 21st January 2011
By The Cheweee Lunchbox Team
London
Heat oven to 180°C. Place mango, raspberries, lemon juice, and honey in a bowl. Stir well; place in a square baking dish. Pulse oats in a food processor or blender until a fine flour forms. Add baking powder, cinnamon and salt; pulse 2 or 3 times. Add butter and water; pulse until crumbs form, 7 or 8 times. Top fruit with mixture; bake 35 to 40 minutes. Cool, cut into individual servings, and refrigerate or freeze until it's time to pack lunch.
Wrap individual squares in aluminum foil to keep fresh and tasty until lunchtime.
- 1 large mango, peeled and sliced
- 125 ml fresh raspberries
- 60 ml lemon juice
- 125 ml rolled oats
- 75 ml honey
- 5 ml baking powder
- 3 ml cinnamon
- 2 ml salt
- 80 ml butter
- 10 ml cold water