Blueberry Mango Crisp
I love fruit pie in the Summer, but it can be a lot of work. So, I make fruit crisps instead because they are much easier but still just as delicious. I have always been a sucker for crumble topped pies, so a crisp is basically that without the bottom crust which makes it lighter as well. This one combines sweet berries and mangoes, which are at their best and most flavorful this time of the year. I top if off with a crumble laced with crunchy pecans, coconut and oats and it is not only delicious but healthier than most traditional crumbles because it contains coconut oil instead of butter and coconut sugar instead of refined white sugar. So, you can feel good about eating this dessert! It happens to be vegan and gluten free by the way. Serve it with some So Delicious ice cream and you are set! This is perfect to make ahead of time and bring to a potluck or BBQ as part of the spread.
Author: Amy Lyons O’Neil
Amy has worked for Fresh and Natural Foods since 2006 contributing to the variety of healthful foods we offer. She graduated with a degree in studio art from Bethel University in 2007, but in her senior year of college, found that her passion was with the art of food. She later used her photography and culinary skills to create a vegan food and recipe blog, Fragrant Vanilla Cake. She has also written 3 cookbooks. She specializes in vegan and vegetarian recipes. Local, fresh and organic food has always been her focus in whatever she creates.
- Preheat oven to 400F degrees with the rack at the center position. Place a baking sheet lined with foil on the rack. Oil a 9 inch wide round (or square) pan with coconut oil. In a large bowl, toss together the fruit, maple syrup, and flour. Spoon into prepared pan, and cover with foil. Place pan on baking sheet and bake for 30-45 minutes until fruit is cooked through and bubbling.
- Meanwhile, when the fruit in the oven is almost at 45 min, to make the topping, combine all ingredients in a bowl and mix together with your hands scrunching together to form small clumps until there are no floury spots left.
- Remove baking fruit from oven. Top with the crumble topping, spreading it out evenly over the fruit. Bake for about 20 minutes until lightly brown and toasted on top (keep a close eye on it could burn very quickly).
- Remove from oven and let cool until warm, and top with some coconut ice cream or coconut vanilla whipped cream and enjoy!
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