A Red Meal, and Apple Mango Crisp

This isn't really a recipe. But I love lentils. And it seems obvious, but lentils cooked in veggie broth are a whole different experience.
We at them with beets sauteed on the stove, and tomatoes and corn.

Num. But does anyone successfully cook red lentils without them getting a bit mushy? I can successfully cook other lentils, but red lentils not so much.

And since that's not really a recipe, how about some Apple Mango Crisp?

Ok so this is not rocket science. But next time you are making apple crisp, add some mango. Num!

Cast of characters:
-3 granny smith apples, peeled and sliced
-1/2 cup frozen mango (mine was from Trader Joe's), defrosted. I'm sure it would be even better with great fresh mango but I live in St. Louis and it's September.
-1 T lemon juice
-1 T sugar 
 
-1/2 cup white sugar
-1/2 cup brown sugar
-1 cup flour
-1 stick butter, diced
-dash of cinnamon

Mix dry ingredients together. Blend in butter with a pastry blender. Set aside. Grease pan, and add apples, mango (diced into smallish pieces), lemon juice, and sugar. Top with crumb topping, and bake at 350 until brown.

I'm sure everyone has a favorite crisp topping, but this is thus far my favorite. Mostly (ok exclusively) because I don't need a recipe to make it. And if you're only making an 8x8 pan, you can halve the recipe!