{
  "id": "CAT05-R20",
  "slug": "cat05-r20-blue-heron-blueberry-mango-crisp",
  "url": "https://www.thisisflorida.us/florida-recipes/recipes/cat05-r20-blue-heron-blueberry-mango-crisp.html",
  "title": "Blue Heron Blueberry-Mango Crisp",
  "category": "Desserts",
  "category_id": "CAT05",
  "language": "en",
  "yield_servings_base": 4,
  "servings_scale_options": [
    2,
    4,
    6,
    8
  ],
  "prep_time_minutes": 15,
  "cook_time_minutes": 35,
  "total_time_minutes": 50,
  "primary_cooking_method": "OVEN",
  "primary_food": "mango",
  "vegetarian": true,
  "allergens": [
    "milk",
    "wheat"
  ],
  "ingredients": [
    "2 cups blueberries, fresh or frozen (300 g)",
    "1½ cups diced mango, fresh or thawed frozen (225 g)",
    "1 tablespoon lemon juice",
    "1 tablespoon cornstarch",
    "½ cup rolled oats (45 g)",
    "⅓ cup all-purpose flour (40 g)",
    "¼ cup brown sugar (50 g)",
    "3 tablespoons cold butter, cubed",
    "¼ teaspoon cinnamon",
    "Pinch of salt",
    "Vanilla yogurt or ice cream",
    "optional for serving"
  ],
  "directions": [
    "1. Heat oven to 375°F (190°C). Lightly butter an 8-inch baking dish.",
    "2. Toss blueberries and mango with lemon juice and cornstarch; spread in the dish.",
    "3. Mix oats, flour, brown sugar, cinnamon, and salt.",
    "4. Rub butter into the oat mixture with fingertips or a fork until coarse crumbs form. Scatter over the fruit.",
    "5. Bake 30–35 minutes, until the topping is golden and the fruit bubbles at the edges. Cool for 10 minutes."
  ],
  "food_safety": "Refrigerate leftovers within 2 hours."
}