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Blueberry-Mango CrispBlueberry-Mango Crisp
Blueberry-Mango Crisp
Blueberry-Mango Crisp
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Recipe - Gourmet Garage Corporate
Blueberry-MangoCrisp.jpg
Blueberry-Mango Crisp
Prep Time20 Minutes
Servings8
Cook Time40 Minutes
Calories301
Ingredients
3/4 cup Lightly Packed Brown Sugar
1/2 cup All-Purpose Flour
2 Tbs All-Purpose Flour
1 tsp Ground Cinnamon
1 tsp Ground Ginger
3/4 cup Rolled Oats
1/2 cup Cold Unsalted Butter (1 stick), cut into small pieces
1 Large Ripe Mango, peeled and sliced
16 oz Fresh Blueberries (about 2-2/3 cups)
Nonstick Baking Spray
Directions

1. Preheat oven to 375°. Spray 2-quart glass or ceramic baking dish with nonstick baking spray.

 

2. In large bowl, whisk together ½ cup sugar, ½ cup flour, cinnamon and ginger; stir in oats. With fingertips or pastry blender, work in butter until pea-sized crumbs form.

 

3. In medium bowl, toss mango, blueberries, and remaining ¼ cup sugar and 2 tablespoons flour. Spread blueberry mixture evenly in prepared dish; sprinkle oat mixture evenly over blueberry mixture.

 

4. Bake 40 to 45 minutes or until most berries burst, sides are bubbling and top is golden brown; loosely cover with foil if top is browning too quickly. Let stand 10 minutes before serving.

 

Nutritional Information
  • 12 g Fat
  • 8 g Saturated fat
  • 30 mg Cholesterol
  • 6 mg Sodium
  • 47 g Carbohydrates
  • 4 g Fiber
  • 3 g Protein
20 minutes
Prep Time
40 minutes
Cook Time
8
Servings
301
Calories

Shop Ingredients

Makes 8 servings
3/4 cup Lightly Packed Brown Sugar
Domino Premium Pure Cane Light Brown Sugar, 16 oz
Domino Premium Pure Cane Light Brown Sugar, 16 oz
$3.19$3.19/lb
1/2 cup All-Purpose Flour
Gold Medal Unbleached All Purpose Flour, 5 lb
Gold Medal Unbleached All Purpose Flour, 5 lb
On Sale! Limit 4
$7.39 was $7.89$1.48/lb
2 Tbs All-Purpose Flour
Gold Medal Unbleached All Purpose Flour, 5 lb
Gold Medal Unbleached All Purpose Flour, 5 lb
On Sale! Limit 4
$7.39 was $7.89$1.48/lb
1 tsp Ground Cinnamon
100% Organic Ground Cinnamon, 2.3 oz
100% Organic Ground Cinnamon, 2.3 oz
$1.87 avg/ea$0.81/oz
1 tsp Ground Ginger
Morton & Bassett Ground Ginger , 2.5 oz
Morton & Bassett Ground Ginger , 2.5 oz
$10.99$4.40/oz
3/4 cup Rolled Oats
McCann's Quick Cooking Rolled Oats Irish Oatmeal, 16 oz
McCann's Quick Cooking Rolled Oats Irish Oatmeal, 16 oz
$6.99$0.44/oz
1/2 cup Cold Unsalted Butter (1 stick), cut into small pieces
Breakstone's Unsalted Butter, 2 count, 8 oz
Breakstone's Unsalted Butter, 2 count, 8 oz
$4.99$0.62/oz
1 Large Ripe Mango, peeled and sliced
Fresh Mango, 1 each
Fresh Mango, 1 each
$2.50
16 oz Fresh Blueberries (about 2-2/3 cups)
Fresh Blueberries, 18 oz
Fresh Blueberries, 18 oz
$12.99$0.72/oz
Nonstick Baking Spray
Spectrum Culinary Organic Olive Oil Non-Stick Cooking Spray, 5 oz
Spectrum Culinary Organic Olive Oil Non-Stick Cooking Spray, 5 oz
$12.29$2.46/oz

Nutritional Information

  • 12 g Fat
  • 8 g Saturated fat
  • 30 mg Cholesterol
  • 6 mg Sodium
  • 47 g Carbohydrates
  • 4 g Fiber
  • 3 g Protein

Directions

1. Preheat oven to 375°. Spray 2-quart glass or ceramic baking dish with nonstick baking spray.

 

2. In large bowl, whisk together ½ cup sugar, ½ cup flour, cinnamon and ginger; stir in oats. With fingertips or pastry blender, work in butter until pea-sized crumbs form.

 

3. In medium bowl, toss mango, blueberries, and remaining ¼ cup sugar and 2 tablespoons flour. Spread blueberry mixture evenly in prepared dish; sprinkle oat mixture evenly over blueberry mixture.

 

4. Bake 40 to 45 minutes or until most berries burst, sides are bubbling and top is golden brown; loosely cover with foil if top is browning too quickly. Let stand 10 minutes before serving.