Blueberry-Mango Crisp
Persons
8
Prep Time
20 minutes
Cook Time
40 minutes
Total Time
1 hour
Ingredients
- Nonstick baking spray
- ¾ Cup Brown Sugar, lightly packed
- ½ Cup plus 2 tablespoons 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 Oz. Fresh Blueberries (about 2 2/3 cups)
Instructions
- Preheat oven to 375°F. 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 tablespoons 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.
Notes
Serve warm with vanilla ice cream.
Nutrition Facts
Blueberry-Mango Crisp
Serves: 8 servings
| Amount Per Serving: | ||
|---|---|---|
| Calories | 303 | |
| % Daily Value* | ||
| Total Fat 13g | 20% | |
| Saturated Fat 7g | 35% | |
| Trans Fat | ||
| Cholesterol 31mg | 10.3% | |
| Sodium 9mg | 0.4% | |
| Total Carbohydrate 48g | 16% | |
| Dietary Fiber 3g | 12% | |
| Sugars 32g | ||
| Protein 3g | ||
| Vitamin A | Vitamin C | |
| Calcium | Iron | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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