Mango Blueberry Crisp
This easy-to-make crisp combines antioxidant-rich blueberries and sweet mangoes for a fruity twist on a classic dessert. Serve warm or cold with your favorite dairy-free ice cream for the perfect treat.
Equipment
- Baking dish (8-inch/20 cm), Mixing bowl, Fork
Ingredients
- 1 pound 455 g blueberries
- 1 pound 455 g mango chunks
- ½ cup 39 g quick-cooking oats
- ½ cup 110 g firmly packed brown sugar
- ¼ cup 31 g all-purpose flour
- ¼ cup 56 g nondairy butter
- ¼ teaspoon ground cinnamon
Instructions
- Preheat the oven to 350°F (180°C, or gas mark 4).
- Grease an 8-inch (20 cm) square baking dish.
- Toss the blueberries and mango chunks together and place in the prepared baking dish.
- In a mixing bowl, combine the oats, brown sugar, flour, butter, and cinnamon.
- Use your fingertips to work the butter into the mixture until it becomes coarse and crumbly.
- Sprinkle the crumb mixture evenly over the fruit in the baking dish.
- Bake for 30 minutes, or until the fruit is bubbly and the topping is golden brown.
- Serve warm or cold with a scoop of vanilla ice cream.
Notes & Wine Advice
Serving Tip:
Top with a scoop of Plain Ol’ Vanilla Ice Cream for a perfect combination of warm fruit and cold creaminess.Wine Advice:
Light, fruity white wine such as Riesling pairs beautifully with the sweet and tangy mango-blueberry combo.Nutrition values
Calories: 180 kcal | koolhydraten: 38 g | Eiwitten: 2 g | Vet: 4 g | Suiker: 25 g