Blueberry-Mango Crisp
1. Preheat oven to 375°. Spray 2-quart glass or ceramic baking dish with nonstick baking spray.
2. In large bowl, whisk together ½ cup sugar, ½ cup flour, cinnamon and ginger; stir in oats. With fingertips or pastry blender, work in butter until pea-sized crumbs form.
3. In medium bowl, toss mango, blueberries, and remaining ¼ cup sugar and 2 tablespoons flour. Spread blueberry mixture evenly in prepared dish; sprinkle oat mixture evenly over blueberry mixture.
4. Bake 40 to 45 minutes or until most berries burst, sides are bubbling and top is golden brown; loosely cover with foil if top is browning too quickly. Let stand 10 minutes before serving.
- 12 g Fat
- 8 g Saturated fat
- 30 mg Cholesterol
- 6 mg Sodium
- 47 g Carbohydrates
- 4 g Fiber
- 3 g Protein
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Nutritional Information
- 12 g Fat
- 8 g Saturated fat
- 30 mg Cholesterol
- 6 mg Sodium
- 47 g Carbohydrates
- 4 g Fiber
- 3 g Protein
Directions
1. Preheat oven to 375°. Spray 2-quart glass or ceramic baking dish with nonstick baking spray.
2. In large bowl, whisk together ½ cup sugar, ½ cup flour, cinnamon and ginger; stir in oats. With fingertips or pastry blender, work in butter until pea-sized crumbs form.
3. In medium bowl, toss mango, blueberries, and remaining ¼ cup sugar and 2 tablespoons flour. Spread blueberry mixture evenly in prepared dish; sprinkle oat mixture evenly over blueberry mixture.
4. Bake 40 to 45 minutes or until most berries burst, sides are bubbling and top is golden brown; loosely cover with foil if top is browning too quickly. Let stand 10 minutes before serving.