not pie

 
After inquiring about the egg shaped wrinkly fruits on one farmer's table at the farmers' market I learned they were passion fruit. He opened one up and showed me the inside, it smelled wonderful! I immediately wanted to mix the fragrant sweet jelly with fresh strawberries and mangoes.

This recipe came together just from the desire for warm summer fruit pie with a scoop of ice cream but not wanting to make a crust and whole pie. So I used small casserole dishes and made two small crisps. To make a full crisp I would double this recipe.

Strawberry Mango Passion Crisp

Topping:
4 T granola (plain, honey or any flavor you would like to try)
2 T quick cook oatmeal
2 T brown sugar
1 T sugar
dash of fresh nutmeg
dash of salt
2 T chilled unsalted butter
1 T flour

Fruit:
1 1/2 baskets of strawberries (halved)
1 mango
2 passion fruits
2 T brown sugar
1 T sugar
1 T flour

Preheat oven to 375 degrees. Choose 2 small baking dishes or one square or small pie plate.

Mix the ingredients for your topping all the way to butter, wait to use the flour at the end. Once you mix everything cut the butter into the mixture using a pastry cutter or two knives.

Mix the fruit in a separate bowl. To use the passion fruits cut in half with a bread knife and scoop out the insides to mix in with the strawberries and mango.

Scoop the fruit into your baking dishes. Toss the 1 T of flour from the topping list over fruit. Add topping mixture evenly on top.

Bake in the center of the oven for 15 minutes or until you see the fruit bubbling.

Cool for 1/2 hour and serve with a scoop of ice cream. These also refrigerate well and heat up in the oven the next day deliciously.

* * * 

I'm baking 12 unique pies in 2012, this is number 7.