Blue Heron Blueberry-Mango Crisp
Blueberries and mango bake under a buttery oat topping for a warm, fruit-forward dessert.
Food safety
Refrigerate leftovers within 2 hours.
Allergens: milk, wheat
Equipment
- 8-inch baking dish
- two mixing bowls
- spoon
Ingredients (for 4 servings)
- 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
Heat oven to 375°F (190°C). Lightly butter an 8-inch baking dish.
Toss blueberries and mango with lemon juice and cornstarch; spread in the dish.
Mix oats, flour, brown sugar, cinnamon, and salt.
Rub butter into the oat mixture with fingertips or a fork until coarse crumbs form. Scatter over the fruit.
Bake 30–35 minutes, until the topping is golden and the fruit bubbles at the edges. Cool for 10 minutes.
Skill taught
Balancing a juicy fruit filling with a crisp oat topping.
Affordable substitution
Use frozen mixed berries and any ripe fruit on hand.
Party option: Bake in small ramekins and serve with a toppings tray.
Relaxed option: Serve warm with plain yogurt for a less-sweet finish.
Leftovers and storage
Cover and refrigerate for up to 3 days; reheat until warm.