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Blueberry-Mango CrispBlueberry-Mango Crisp
Blueberry-Mango Crisp
Blueberry-Mango Crisp
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Recipe - Dearborn Market
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
$2.79$2.79/lb
1/2 cup All-Purpose Flour
Gold Medal All Purpose Flour, 5 lb
Gold Medal All Purpose Flour, 5 lb
$5.29$1.06/lb
2 Tbs All-Purpose Flour
Gold Medal All Purpose Flour, 5 lb
Gold Medal All Purpose Flour, 5 lb
$5.29$1.06/lb
1 tsp Ground Cinnamon
McCormick Ground Cinnamon, 2.37 oz
McCormick Ground Cinnamon, 2.37 oz
$3.49$1.47/oz
1 tsp Ground Ginger
McCormick Ground Ginger, 0.7 oz
McCormick Ground Ginger, 0.7 oz
$4.39$6.27/oz
3/4 cup Rolled Oats
Bob's Red Mill Gluten Free Old Fashioned Rolled Oats, 32 oz
Bob's Red Mill Gluten Free Old Fashioned Rolled Oats, 32 oz
$8.59$0.27/oz
1/2 cup Cold Unsalted Butter (1 stick), cut into small pieces
Bowl & Basket Whipped Unsalted Butter, 8 oz
Bowl & Basket Whipped Unsalted Butter, 8 oz
$2.49$0.31/oz
1 Large Ripe Mango, peeled and sliced
Fresh Mango, 1 each
Fresh Mango, 1 each
$1.50
16 oz Fresh Blueberries (about 2-2/3 cups)
Fresh Blueberries, 18 oz
Fresh Blueberries, 18 oz
$8.99$0.50/oz
Nonstick Baking Spray
Pam Original Easy Cleanup No-Stick Cooking Spray, 6 oz
Pam Original Easy Cleanup No-Stick Cooking Spray, 6 oz
$5.19$0.87/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.