Healthy Blueberry Crisp with Mangos

mango blueberry crisp in small serving bowl with ice cream scoop

Healthy Blueberry Crisp with Mangos

Course: Dessert

Cuisine: American

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

Prep Time: 15

Cook Time: 40

Total Time: 55

Servings: servings

Calories: 171kcal

Author: Ashley

This 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.

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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.

Notes

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

Nutrition