A simple and antioxidant-packed crisp made with juicy blueberries and sweet mangoes, topped with a crunchy oat and cinnamon crumble. Perfect warm or cold, and even better with a scoop of vanilla ice cream!
A simple and antioxidant-packed crisp made with juicy blueberries and sweet mangoes, topped with a crunchy oat and cinnamon crumble. Perfect warm or cold, and even better with a scoop of vanilla ice cream!
Equipment
- Baking dish (8-inch square),
- Mixing bowls
- spoon
- Measuring cups and spoons
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).
- Prepare an 8-inch square baking dish.
- Toss the blueberries and mango chunks together and place them in the baking dish.
- In a mixing bowl, combine the oats, brown sugar, flour, butter, and cinnamon.
- Use your fingertips to work the butter into the dry ingredients until the mixture becomes coarse and crumbly.
- Sprinkle the crumble mixture evenly over the fruit.
- Bake for 30 minutes or until the fruit is bubbling and the topping is golden brown.
- Serve warm or cold with a scoop of vanilla ice cream for an extra treat!
Notes / Tips / Wine Advice:
Serving Tip:
Top with fresh mango slices or a sprinkle of toasted coconut for extra flavor!
Wine Advice:
A light, fruity white wine like a Riesling pairs nicely with this vibrant dessert.
Nutritional Information
Calories: 280 kcal | Carbohydrates: 56 g | Protein: 2 g | Fat: 10 g | Fiber: 4 g | Sugar: 32 g | Salt: 0.1 mg
