Blueberry-Mango Crisp |

Blueberry-Mango Crisp

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 1 hour

Yield: 8 servings

Calories per serving: 303

Fat per serving: 13g

Saturated fat per serving: 7g

Carbs per serving: 48g

Protein per serving: 3g

Fiber per serving: 3g

Sugar per serving: 32g

Sodium per serving: 9mg

Cholesterol per serving: 31mg

blueberry mango crisp


  • 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)


  1. Preheat oven to 375°F. 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.


Serve warm with vanilla ice cream.