This Mango Blueberry Crisp is the perfect healthy summer dessert. Just seven ingredients, easy to make, gluten free and vegan friendly.
Want to Save This Recipe?
Enter your email & I’ll send it to your inbox.
This Mango Blueberry Crisp is giving me all the summer feels. And the fact that the sun is rising before 6:30am and staying out well past 8pm. I just LOVE this time of year.
I always underestimate how amazing fruit crisps are, and this mango blueberry crisp is seriously the best thing.
The Perfect Summer Fruit Combo
Blueberries + mango = absolute heaven! I love the combination of blueberry flavor paired with sweet juicy mango.
Add in a coconut flaked crisp topping for some extra flavor and a tropical feel.
I love making fruit crisp for a simple and healthy dessert. You just need a handful of ingredients and you might already have everything in your pantry.
Fruit Crisp Ingredients
- fresh mangos & blueberries
- coconut sugar or brown sugar
- butter, plant based or conventional can be used. Coconut oil may also be subbed but butter will give a crispier topping.
- rolled oats, flour and unsweetened flaked coconut for the crisp topping. Use gluten free oats and a all-purpose gluten free flour blend as needed.
This mango crisp is *almost* the easiest thing ever. I have to use little asterisks because cutting a mango isn’t necessarily the easiest thing. But it’s not hard!
How to Cut a Mango
- Find the stem and have that be at the top. Place your knife about 1/4″ away from the center and slice vertically.
- Repeat this same slice on the other side.
- The through the flesh of the mango, making a grid pattern.
- Scoop out the mango cubes using a large spoon.
How to Make
- Once your mango is cut you place it into the bottom of your baking dish, add the blueberries on top, and sprinkle with sugar; toss things around gently.
- While the fruit is sitting and getting juicy you make the crisp topping; you’ll mix together the flour, oats, coconut, butter (or coconut oil) and sugar. I used a dough blender/pastry cutter as well as my hands
- Cover the fruit with the coconut-oat topping.
- Bake until golden and you’re done!
Fruit Crisp Topping Ideas
You can’t go wrong with a little creamy topping for blueberry crisp. Personally my favorite is ice cream, but any of these will work:
- Ice cream
- Whipped topping
- Favorite yogurt
- Coconut cream
If you make this recipe, let me know by leaving a comment and review on the blog! I love hearing from you and your reviews help others find the recipe too 🙂 Xx Ashley
Healthy Blueberry Crisp with Mangos
Ingredients
Fruit base
- 1 large mango or 2 medium, cut into slices or chunks
- 1 pint fresh blueberries
- 1 TBS coconut sugar, or dry sweetener of choice
Crisp topping
- 4 TBS cold butter or coconut oil
- 3 TBS coconut sugar, or dry sweetener of choice
- 3/4 cup rolled oats, gluten-free if needed
- 1/3 cup whole grain flour, whole wheat white or gluten-free all-purpose blend
- 1/3 cup unsweetened coconut flakes
Instructions
- Preheat oven to 350F and grease a 9″ casserole or pie dish with butter, coconut oil or ghee; set aside.
- Evenly spread mangos and blueberries on bottom of baking dish and sprinkle on one tablespoon of coconut sugar.
- In a medium bowl combine rolled oats, flour, sugar and cold butter (or coconut oil). Use spoon to start mixing, but work in everything with hands at the end.
- Distribute oatmeal mixture over top of sliced mangos and blueberries in even layer.
- Bake for 35-45 minutes, until oatmeal mixture is golden and crisp. Allow mango blueberry crisp to cool for about 20 minutes before serving.
- Enjoy with favorite ice cream, yogurt or even whipped cream topping.
Leave a Reply