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.

Couverts6

Preparation 15

Preparation time:30

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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 | Carbohydrates: 38 g | Protein: 2 g | Fat: 4 g | Sugar: 25 g

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Cuisine; United States

Diets; Diabetic / Nut-Free / Soy Free / Vegan / Vegetarian / Wheat Free