Blueberry Mango Coconut Crisp Wheat Free Option Recipes
BLUEBERRY MANGO CRISP RECIPE
Blueberry Mango Crisp makes a great toaster oven dessert. Sweet with a delectable crisp topping.
Provided by Brie Norris
Categories Desserts
Time 1h
Number Of Ingredients 11
Steps:
- Preheat your toaster oven to 375°F and lightly grease a 1 quart baking dish with the coconut oil. Combine the mango, blueberries, vanilla, and lime juice in the prepared dish. Stir well to coat all of the fruit. In a small bowl combine the oats, flour, cinnamon, salt, and brown sugar. Drizzle with melted butter and stir well until no dry spots remain. Sprinkle crisp mixture evenly over the filling. Place baking dish on a cookie sheet (to catch any overflowing juices) and bake for 35 to 45 minutes until the juices are bubbling and the crisp topping is golden brown. Cool at least 20 minutes to allow the juices to set. Serve with a scoop of ice cream or yogurt.
Nutrition Facts : Calories 172 calories, Fat 6 g, Carbohydrate 29 g, Fiber 3 g, Protein 1 g, SaturatedFat 0 g, Sodium 2 mg, Sugar 19 g
BLUEBERRY MANGO COCONUT CRISP (WHEAT-FREE OPTION)
This is an EASY dessert to make. It can be made with fresh or frozen fruit. It can be made in one dish or among a few, small, individual, oven-safe pots.
Provided by adams.wifey
Categories Dessert
Time 25m
Yield 1 fruit crisp, 2-4 serving(s)
Number Of Ingredients 8
Steps:
- combine all dry ingredients (including coconut) in a bowl.
- cut in cold butter.
- mix it all together with your hands - till it is crumbly.
- coat a 6-8 inch, oven safe dish with oil or butter.
- put about 1/3 of the oat mixture in the bottom of the pan.
- top with the fresh or frozen fruit.
- top it all with remaining oat mixture.
- bake @ 350 degrees for about 20 minutes or until slightly browned.
- if the top doesn't brown after 20 minutes, put it under the broiler on low for a minute or two until it is nice and crispy.
Nutrition Facts : Calories 884, Fat 56.4, SaturatedFat 35.2, Cholesterol 122, Sodium 376.8, Carbohydrate 84.5, Fiber 9.4, Sugar 19.5, Protein 14.4
MANGO CRISP DESSERT
This mango crisp dessert recipe uses fresh mangoes, nutmeg, cinnamon, and other ingredients for a decadent, yet easy-to-make finish to any meal.
Provided by Diana Rattray
Categories Dessert
Time 50m
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 F.
- Butter a 1 1/2-quart baking dish.
- In a bowl, combine the diced or sliced mangoes with the granulated sugar, cinnamon, lemon juice, and vanilla. Toss to blend and then toss with the cornstarch.
- Transfer the mango filling mixture to the prepared baking dish and set aside.
- In a clean bowl, combine the flour, oats, and brown sugar. Blend well. Add the softened butter and mix it with a fork, pastry cutter, or fingers until crumbly.
- Sprinkle the crumb mixture evenly over the mango filling.
- Bake the mango crisp in the preheated oven for 35 to 40 minutes, or until the topping is golden brown and the filling is bubbling.
- Serve the mango crisp warm, cold, or at room temperature.
- Top individual servings with sweetened whipped cream or ice cream and a sprinkling of cinnamon sugar, if desired.
- Cover the leftovers and store in the refrigerator.
Nutrition Facts : Calories 261 kcal, Carbohydrate 48 g, Cholesterol 19 mg, Fiber 3 g, Protein 2 g, SaturatedFat 5 g, Sodium 64 mg, Sugar 33 g, Fat 8 g, ServingSize 1 fruit crisp (6 to 8 servings), UnsaturatedFat 0 g
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