I must admit, when I heard of the ingredients to be used for the next Royal Foodie Joust, I was stumped with what to make. Dessert making is not my strong-suit and I have little cooking experience with cardamom. We have a challenge.
To compound my challenge, I noticed some other entries already used up some of my ideas so I felt my neck tightening up. The creative boa was constricting me.
Finally, I found this Mango and Berry Crisp and it contained all the Joust’s three ingredients for May: brown sugar, cardamom and mango.
This is a dessert that’s sweet enough for those looking for that in a dessert yet there’s some tartness from the berries for those who want something fruitier.
This month’s Joust is hosted by Ben of What’s Cooking. This Mexican culinary dynamo is filling in for hosting duties as the creator of the event, Jenn the Leftover Queen is still recovering from a fairty-tale beachside wedding and an exhilarating honeymoon in Jamaica, MON!
For those quick enough to conjure something today, all entries are due by 10PM tonight.
Mango and Berry Crisp
(adapted from Heather Tim)
1 cup brown sugar
1 cup all-purpose flour
2 tsp anise seeds
Â½ tsp ground cardamom
Â½ tsp ground cinnamon
Â½ cup cold unsalted butter, cut into bits
Filling 600 gr fresh or frozen mixed berries
4 ripe mangos, peeled & thinly sliced
2 tsp. zest of 1 lemon
1 tsp vanilla
1/3 cup cornstarch
1/4 cup granulated sugar
Preheat oven to 350ÂºF (180ÂºC)
- To make topping, in a medium bowl, stir sugar with flour, anise seeds, cardamom and cinnamon. Using your fingertips, work in butter until mixture is crumbly.
- To make filling, place frozen fruit in a large bowl along with the lemon zest and vanilla. Stir. Stir cornstarch with sugar and toss with fruit.
- Turn mixture into a greased baking dish. Sprinkle topping over fruit. Place dish on a baking sheet to catch any drips.
- Bake in centre of preheated oven until topping is a deep golden colour, 40 to 45 minutes.
. All rights reserved.