Fresh Dish Foodie, Whitney, is preparing a simple dessert using fresh summer fruit and a buttery crisp topping. Check out Blueberry-Mango Crisp
You’ll prepare your crumb topping and filling before throwing together and letting the oven do the work. Quick tip - If your crisp starts to brown too quickly, cover loosely with foil for the remaining baking time.
Let it cool for at least 10 minutes before serving and serve with your favorite vanilla ice cream for the perfect after dinner dessert.
Get the full recipe here:
Ingredients:
- Nonstick baking spray
- ¾ cup lightly packed brown sugar
- ½ cup plus 2 tbsp all-purpose flour
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- ¾ cup rolled oats
- ½ cup cold unsalted butter (1 stick), cut into small pieces
- 1 large ripe mango, peeled and sliced
- 16 ounces fresh blueberries
Directions:
- Preheat oven to 375°. Spray 2-quart glass or ceramic baking dish with nonstick baking spray.
- 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.
- In medium bowl, toss mango, blueberries, and remaining ¼ cup sugar, and 2 tbsp flour. Spread blueberry mixture evenly in prepared dish; sprinkle oat mixture evenly over blueberry mixture.
- 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.
