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
- Yield: 8 servings 1x
- Category: dessert
- Method: Oven
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
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.
Notes
Recipe can be doubled for a 9×13 baking pan or casserole dish.
Nutrition
- 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
Keywords: blueberry crisp, healthy summer desserts, fruit crisp dessert
Find it online: https://www.fitmittenkitchen.com/mango-blueberry-crisp/