Last weekend, my parents generously offered to drive up and help me start packing, so on Sunday morning, I ran around the house with a yellow legal pad and pen, scribbling down what could be packed that day and what needed to wait until the following weekend. (Pots! Pans! Photography equipment!)
When they knocked on the door, I invited them inside, still in my PJs. They unloaded Home Depot’s entire inventory of cardboard boxes, packaging tape, and Rubbermaid containers before scanning my list. As Mom started taping up the bottoms of boxes and Dad opened the first closet, I asked what I could do to help.
Mom replied, “Go shower and work on your blog. We got this.”
I know almost every says this, but… I definitely have the BEST parents in the entire world!
Six hours and 31 boxes later, half of the house had disappeared into various closets and corners. After lots of hugs good-bye, my parents hopped back into their car to head home as my dog and I waved from the front porch.
During the next few days, I worked on packing up food: sacks of flour, bags of sugar, a million canisters of sprinkles… (Baking bloggers’ pantries practically look like episodes of Hoarders.) Once I boxed up most of the nonperishables, I turned to the freezer.
How many cartons of ice cream did I own?? Vanilla bean, caramel swirl, moose tracks, pumpkin pie… And that’s not even counting my guy’s sorbets. (He’s lactose intolerant, so lucky me—I never have to share!)
Then I spotted the frozen fruit. Multiple bags of mixed berries, whole strawberries, mangoes, and blueberries stared back at me, reminders of all of the recipes I meant to try but hadn’t quite crossed off my baking list just yet. With our moving clock rapidly ticking, I decided to change that and immediately set to work baking a dessert that has been rattling around in my mind for seven months.
Blueberry Mango Crumble! A summery combination of sweet fruits with a seriously addictive spice oat topping, this easy dessert came together in mere minutes. Created with only wholesome, clean-eating ingredients, nobody needs to know this comfort food treat is actually low fat, low calorie, and vegan too!
If I was cleaning out my freezer to bake this dessert, then you’ve probably already guessed that it starts with frozen fruit mixed with cornstarch to thicken the juices as the crumble bakes. If your frozen fruit lacks sweetness, add in a touch of your favorite sweetener—or just top your slice with vanilla ice cream! That’s always the best summer dessert in my book.
Note: You could probably substitute fresh fruit and use a little less cornstarch, although I haven’t actually tried it.
Because this crumb topping calls for melted butter and liquid agave, it’s much moister than typical ones and may stick to your fingers a little more as your sprinkle it over the fruit. (But if you lick them afterward, I won’t judge!) Because I always look forward to the sweet cinnamony oat topping the most, I layered it on this fruit crisp as thick as possible!
Note: Remember to use gluten-free oats, if necessary! Trader Joe’s carries them for the cheapest price, from what I’ve found, and I absolutely love them.
We’ll bake this skinny fruit crisp until the blueberry juices start to bubble around the edges of the pan. My mango chunks weren’t very juicy, so I barely saw any juice poking up at the rim. However, that just means after the crumble cools and thickens, it’ll be a lot easier to serve each slice!
Well, almost too easy… I devoured two whole servings of this Blueberry Mango Crumble as soon as I finished its photo shoot! That cozy spiced crumb topping kept tempting me to sneak bite after bite… But with so much fruit and very little sweetener, it’s basically healthy enough for breakfast!
And I can never refuse dessert for breakfast. ♥