Healthy Blueberry Mango Crumble

This blueberry mango crisp recipe is a fantastic easy & healthy summer dessert! It’s simple to make & has a sweet oat crumble topping. This fruit crisp is healthy enough for breakfast too — there’s a full serving of fruit in every piece! So yummy & good! Mango crisp dessert recipe. Healthy blueberry crisp recipe easy. Blueberry crisp with frozen blueberries. Mango blueberry crumble easy. Clean eating blueberry crisp gluten free. Easy healthy fruit crisp recipe.

Yields: 9 servings

This sweet fruit crisp tastes like a tropical summer vacation! Whether served plain or with a scoop of vanilla ice cream, it’s a downright irresistible dessert. Cover and store any leftovers in the refrigerator. They'll keep for at least three days, if not longer!

4 from 1 vote

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Ingredients

FOR THE STREUSEL

¾ cup (90g) old-fashioned oats (gluten-free if necessary and measured like this)
¼ cup (30g) whole wheat flour or gluten-free* flour (measured like this)
1 tsp ground cinnamon
2 tbsp pure maple syrup
2 tbsp unsalted butter or stick-style vegan butter, melted (see Notes!)

FOR THE FILLING

3 cups frozen mango, diced
2 cups frozen blueberries
3 tbsp (24g) cornstarch

Instructions

Preheat the oven to 350°F, and coat an 8”-square pan OR 9”-round pan with nonstick cooking spray.
To prepare the streusel topping, whisk together the oats, flour, and cinnamon in a small bowl. Make a well in the center. Pour in the maple syrup and melted butter. Stir until fully incorporated.
In a medium bowl, toss together the frozen mango, frozen blueberries, and cornstarch until thoroughly combined and the cornstarch has completely dissolved (with zero visible white specks – and the fruit often sticks together, so pry it apart when needed!).
Transfer the filling to the prepared pan, and gently press down with a spatula or the back of a spoon until the top is even and flat. Sprinkle evenly with the streusel. (The streusel typically clumps a LOT, so break it up into really small, itty bitty pieces as you go!) Very gently press the streusel into the filling with your hands. Bake at 350°F for 40-50 minutes or until juice bubbles around the edges and the mangoes are very fork tender. Cool completely to room temperature; then refrigerate for at least 3 hours before serving to allow the juice to fully thicken.

Notes

IMPORTANT MEASURING NOTE – READ BEFORE BEGINNING: It’s very important to measure the oats and flour correctly, using this method or a kitchen scale. (← That’s the one I own.) Too much of either ingredient will dry out the streusel topping. If this happens to you, add additional maple syrup or milk (any type!) ½ teaspoon at a time or until you can fully incorporate all of the oats and flour.

IMPORTANT PAN SIZE NOTES – READ BEFORE BEGINNING: An 8”-square pan and 9”-round pan have very similar surface areas (64 in² and 63.6 in², respectively!), so your fruit crisp will turn out the same, regardless of which pan you use.

Pan dimensions are measured along their top rims, not their bottom sides. If using the round pan option, measure directly across its middle (aka the diameter) from one lip of the opening to the other. If using a square pan, measure across its top edge, not the bottom. Some square baking dishes have sloped sides, so they’re 9” across the top and closer to 8” across the bottom. If that’s true for your baking dish, it’s actually a 9”-square pan and too big for this recipe. Use a 9”-round pie plate or cake pan instead!

Do not substitute a 9”-square pan. Because it has a larger surface area (81 in²), there won’t be enough streusel to cover the top, and your fruit crisp will bake differently as well.

IMPORTANT COOLING NOTE – READ BEFORE BEGINNING: You must let this crisp cool completely to room temperature and chill for 3+ hours (closer to 8 hours is even better!) for the cornstarch to fully thicken the juices. If you try to serve your fruit crisp sooner, the filling will still be runny. (See the “To serve warm” note below if you’d like to serve your fruit crisp warm instead!)

IMPORTANT FRUIT NOTES – READ BEFORE BEGINNING: For the best results, I recommend dicing the mangoes so they're similar in size to the blueberries. (This helps prevent gaps in the filling!)

I do not recommend using part fresh and part frozen fruit. When you mix fresh and frozen fruit, the filling can bake unevenly.

I haven't tried using fresh fruit, so I'm not personally sure how that will turn out. If you do, then I'd love to hear how it goes! I'd also recommend using freshly washed blueberries. The water clinging to freshly washed blueberries helps dissolve and evenly distribute the cornstarch throughout the filling. (I cover why in more detail in this blueberry apple crisp recipe of mine!)

If your frozen fruit isn’t very sweet or ripe, you can mix a little sweetener into the filling along with the cornstarch as well.

IMPORTANT TOPPING NOTE – READ BEFORE BEGINNING: The oat streusel tends to clump — a lot! — so break it up into itty bitty pieces before you sprinkle it over the apples. The pieces should be between the size of miniature chocolate chips and peas. (I promise there’s enough streusel to cover the fruit if you do this!)

If you prefer a thicker layer of streusel, then double the ingredients for the streusel.

OATS NOTES + ALTERNATIVE: Instant oats (gluten-free, if necessary!) may be substituted for the old-fashioned rolled oats. Do not substitute steel-cut oats.

FLOUR ALTERNATIVES: White whole wheat flour, whole wheat pastry flour, all-purpose flour, or oat flour (gluten free, if needed) may be substituted for the regular whole wheat flour.

CINNAMON NOTE: I highly recommend Saigon cinnamon! It’s richer and sweeter compared to regular cinnamon. I buy mine online here (← it’s really affordable!), and it’s practically the only kind I use in my baking now.

SWEETENER ALTERNATIVES: Honey or agave may be substituted for the pure maple syrup.

CORNSTARCH NOTE: The cornstarch thickens the juice that the fruit releases while baking. I haven’t tried substituting anything for it, and I don’t recommend omitting it. The filling will be very liquidy and soup-like without it.

GLUTEN-FREE OPTION: To make the crumble gluten-free, use certified gluten-free instant oats or certified gluten-free old-fashioned rolled oats. For the flour, almost any gluten-free flour will work — except for coconut flour. Do NOT substitute coconut flour! It’ll make the topping too dry and almost sandy. My favorite gluten-free flours are millet flour, brown rice flour, almond flour, and oat flour.

DAIRY-FREE + VEGAN OPTION: Use stick-style vegan butter (I like this one and this one) in place of the unsalted butter for the best results. Coconut oil may be substituted, but the taste and texture will be slightly different.

TO SERVE WARM: You must let this fruit crisp cool completely to room temperature AND set for 3+ hours in the refrigerator before serving. (If you have time, chilling for 8+ hours is even better!) This allows the cornstarch to fully thicken the juices that the fruit releases while baking. If you’d prefer to serve your crumble warm, then reheat it after the cornstarch has worked its magic! As the easiest option, I typically reheat individual slices in the microwave.

HOW TO STORE: Store leftover fruit crisp in the refrigerator, either still in the pan and covered with foil or inside of an airtight container. It should last for at least three days, if not longer.

{gluten-free, egg-free, dairy-free option, vegan option, clean eating, low fat, lower sugar, low calorie}

DID YOU MAKE THIS RECIPE?I'd love to hear what you think of it in a comment below! If you take a picture, tag @amys.healthy.baking on Instagram or use the hashtag #amyshealthybaking.