- Filling:
- 4 cups cranberries
- 1 cup SPLENDA® No Calorie Sweetener, Granulated
- 2 tablespoons orange zest
- 3 ripe mangoes, peeled, pitted, and cubed
- For the Crisp Topping:
- 1/2 cup all-purpose flour
- 6 tablespoons SPLENDA® Brown Sugar Blend
- 1/4 cup whole oats
- 1 teaspoon ground cinnamon
- 1/2 teaspoon grated nutmeg
- 4 tablespoons unsalted butter
- 1/4 cup chopped, roasted pecans
- Preheat oven to 350 degrees F. Butter an 11- x 7- x 2-inch or similar size 6+ cup baking dish and set aside.
- Combine cranberries, SPLENDA(R) Granulated Sweetener, and orange zest in a large mixing bowl; let stand 15 minutes, stirring occasionally. Add mangoes; stir gently. Spoon the mixture into the prepared baking dish.
- Combine flour, SPLENDA(R) Brown Sugar Blend, oats, cinnamon and nutmeg in a mixing bowl. Cut butter into flour mixture with a pastry blender or 2 knives until crumbly. Stir in pecans. Spoon topping mixture over the cranberry mango filling.
- Bake for 30 to 35 minutes or until topping is browned. Serve warm with a scoop of ice cream, if desired.