Blueberry Crisp with Mangos

mango blueberry crisp in pottery bowl on yellow tile next to teal pie dish.

Course: Dessert

Cuisine: American

Keyword: blueberry crisp, fruit crisp dessert, healthy summer desserts, mango crisp

Prep Time: 15

Cook Time: 40

Total Time: 55

Servings: servings

Calories: 180kcal

Author: Ashley

This Mango Blueberry Crisp is a simple, healthy dessert that can easily be customized for a dairy free and gluten free recipe. It's going to be your new favorite way to enjoy blueberry crisp all summer long!

Print Recipe

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, coconut, 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 whipped cream topping if you'd like.

Notes

Recipe can be doubled for a 9x13 baking pan or casserole dish.

Store covered in an airtight container for up to 4 days.

Nutrition