As the pastry chef at Miller Union in Atlanta, Claudia Martinez concocts lighter, fruit-driven desserts to match executive chef Steven Satterfield’s menus and daily creations. The dessert course, she says, shouldn’t “make you forget about the meal you just had. Dessert shouldn’t be so overpowering.” Rather, it should act as a complement to the meal.
This mango cranberry crisp does exactly that. Busting with fresh mango pieces and tart pops of cranberries and covered with seedy and buttery crumble, this dessert gives a sweet finish to the meal without being saccharine. Think of it as the nighttime version of the breakfast granola bowl.
1 cup old-fashioned oats
½ cup almond flour
⅓ cup sliced almonds
½ cup pumpkin seeds
⅓ cup brown sugar
½ teaspoon salt
½ teaspoon vanilla paste or extract
4 tablespoons butter at room temperature
4 cups mango, diced small
¼ cup brown sugar
Zest of 1 lime
1 tablespoon cornstarch
½ teaspoon vanilla
paste or extract
1 cup dried cranberries
Vanilla ice cream for serving
for the topping
for the filling:
- Make the topping: In a large bowl, add all ingredients except butter and mix well with hands. Cut butter into small chunks, add to flour mixture, and work until mixture just comes together into small crumbly clumps. Set aside.
- Make the crisp: Preheat oven to350 degrees. In a large bowl, combine mango, brown sugar, zest, cornstarch, and vanilla. To a cast-iron skillet or individual ramekins, add mango mixture, scatter cranberries on top, and sprinkle with oat topping.
- Bake until fruit is bubbling and topping is golden, 45 to 60 minutes. Serve warm with vanilla ice cream.
Recipe ByPastry chef Claudia Martinez of Miller Union, Atlanta