Easy mango blueberry crisp made with fresh or frozen fruit and a crunchy oat topping. A simple, crowd-pleasing dessert ready in under an hour. You will love this one.
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 a lovely changeup to the traditional blueberry crisp you likely already know and love.
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
- sugar, adding a little to the fruit and some to the oat topping.
- cornstarch, to help thicken the juices.
- 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.
- vanilla and salt, for enhancing flavors.
Find the full detailed instructions with measurements in the recipe card below, at the end of this post.
How to Cut a Mango
- Find the stem and place it at the top. Place your knife about 1/4″ away from the center stem and slice down vertically.
- Repeat this same slice on the other side to remove the pit.
- Next, cut your lobes into quarters, and run your knife along the inside to remove the skin.
- From here, cut your wedges into small/medium chunks of mango.
Step-by-Step Instructions
- Once your mango is cut you place it into the bottom of your baking dish, add the blueberries, and sprinkle with sugar and cornstarch (or tapioca flour); toss things around gently. Image 1.
- While the fruit is sitting and getting juicy, make the crisp topping; you’ll mix together the flour, oats, coconut, sugar and melted butter. Image 2 & 3.
- Cover the fruit with the coconut-oat topping. Image 4.
- 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
Storing & Reheating
Storage: Cover loosely and leave at room temp for up to 1 day.
Refrigerator: Store covered in an airtight container for up to 4 days.
To reheat: Warm at 350°F for 15–20 minutes until heated through and topping is crisp again. For a single serving, microwave for 30–60 seconds (topping will be softer).
Freeze: Let cool completely, then wrap tightly (or transfer to freezer-safe container) and freeze up to 3 months.
Thaw: Thaw overnight in the fridge, then reheat or bake as directed in the “reheat” instructions.
Blueberry Crisp with Mangos
Ingredients
Fruit base
- 1 large mango or 2 medium, cut into slices or chunks
- 1 pint fresh blueberries
- 1 tablespoon granulated sugar
- 1 tablespoon cornstarch
Crisp topping
- 4 tablespoons unsalted butter or vegan butter
- 3 tablespoons brown sugar
- 3/4 cup rolled oats, gluten-free if needed
- 1/3 cup white whole wheat flour, or gluten-free all-purpose blend
- 1/3 cup unsweetened coconut flakes
- 1/8 teaspoong fine sea salt
Instructions
- Preheat oven to 350ºF and grease a 9" casserole or pie dish with butter.
- Evenly spread mangos and blueberries on bottom of baking dish and sprinkle on 1 tablespoon granulated sugar and cornstarch; gently toss to combine, evenly distributing fruit.
- Make crisp topping: In a medium bowl combine rolled oats, flour, brown sugar and melted butter. Use spoon to start mixing, working in everything with hands at the end as needed. 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.
- Serve: Enjoy with favorite ice cream, yogurt or even whipped cream topping.
Recipe Notes:
Nutrition Information
Recipe FAQs
Do I have to use cornstarch for a fruit crisp recipe?
You don’t have to, but it does help thicken up the juices that the fruit naturally releases while baking.
How do I make fruit crisp healthy?
Fruit crisp is a fairly light dessert, if you reduce sugar and butter in the filling and topping. This recipe was specifically developed to be a little lighter than traditional fruit crisp, still flavorful and enjoyable.
Do I have to add mango to this blueberry crisp?
You do not have to add mango to this recipe. You could substitute for the same amount of peaches for a similar result in taste and texture.
What’s the difference between crisp and crumble?
Fruit crisp recipes typically call for oats for the topping, making it crispier in texture. Crumble topping does not usually have oats included.
Can I use frozen fruit for blueberry crisp?
Yes, frozen blueberries work well. There’s no need to thaw them first, but you may want to add an extra teaspoon of cornstarch to thicken the filling.
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