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mango blueberry crisp in small serving bowl with ice cream scoop
How to Make...

Coconut Mango Blueberry Crisp

This Coconut Mango Blueberry Crisp is a simple, healthy dessert made gluten free and vegan friendly using plant based butter or coconut oil. Just seven ingredients and super simple. It’s going to be your new favorite way to enjoy blueberry crisp.

  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 55 minutes
  • Diet: Gluten Free
  • Yield: 8 servings 1x
  • Scale:

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

Instructions

  1. Preheat oven to 350F and grease a 9″ casserole or pie dish with butter, coconut oil or ghee; set aside.
  2. Evenly spread mangos and blueberries on bottom of baking dish and sprinkle on one tablespoon of coconut sugar.
  3. 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.
  4. Distribute oatmeal mixture over top of sliced mangos and blueberries in even layer.
  5. Bake for 35-45 minutes, until oatmeal mixture is golden and crisp. Allow mango blueberry crisp to cool for about 20 minutes before serving.
  6. Enjoy with favorite ice cream, yogurt or even whipped cream topping.

Recipes Notes:

Recipe can be doubled for a 9×13 baking pan or casserole dish. 

Nutrition Information:

  • Serving Size: 1/8th
  • Calories: 171
  • Sugar: 15
  • Sodium: 1
  • Fat: 8
  • Saturated Fat: 5
  • Unsaturated Fat: 3
  • Trans Fat: 0
  • Carbohydrates: 26
  • Fiber: 3
  • Protein: 2
  • Cholesterol: 15