Mango Pear CrispFrom THE GRAND VICTORIAN BED & BREAKFAST INN
Position a rack in the lower third of the oven. Preheat the oven to 375 degrees. Have ready, an unbuttered 2-quart baking dish 2 inches deep. Peel and core:
6 medium firm ripe pears (about 2 pounds)
Slice the pears in half and then each half into 4 wedges. Place in the baking dish.
Peel and cut into 1/2 inch slices:
3 slightly firm ripe mangoes
Toss with the pears.
3/4 cup all purpose flour
1/2 cup sugar
1/2 teaspoon salt
8 Tablespoons (1 stick) cold butter, cut into small pieces. Using a pastry blender or 2 knives, cut the butter into the dry ingredients until the mixture resembles coarse crumbs. Or do this with a mixer or in a food processor, taking care not to blend the butter too thoroughly. Scatter the topping evenly over the fruit. Tap the dish on the counter once or twice to settle in the crumbs. Bake until the topping is golden brown, the juices are bubbling, and the fruit is tender when pierced with a skewer, about 50-60 minutes. Serve warm.