Gluten-free Blueberry Mango Crisp

What do you do when life (or rather, being in the grocery store at the right time) hands you half price blueberries? You find things to bake. But while looking for things to bake, you eat them by the handfuls. Blueberries are such a great fruit; they are full of all sorts of things that are good for you, and they blend with other fruit so beautifully too. All in all, just a happy fruit. :)

I decided to make this super simple crisp using both those blueberries and mango. You may not think those two would get along when you hear them together, but they are the new PB & J (well, maybe not quite, but they are a downright tasty combination). Top the still-warm crisp with some vanilla ice cream, and you have the perfect weeknight dessert.




  1. tyme4chaim says

    I have fresh mangoes right off the tree, but I am a little confused by the note in the instructions. I want to clarify before I start baking…Listed is 1/2 cup gluten free all-purpose flour and in parentheses it says see note. The note lists 4 cups superfine brown rice flour, 1 1/3 cups potato starch (not flour), 2/3 cup tapioca starch. Combine all ingredients in a large zipper top bag. Shake well etc. Is this in place of the half cup of flour? In addition? Please help?

    • says

      Sorry for the confusion, tyme4chaim. If you have a gluten free all purpose flour blend, you can use it. The Note is a blend that I used to use, but no longer do. I would blend it together, then just measure out how much I needed for the recipe (in this case, 1/2 cup of that mixture). If I were to make this today, I would use 1/2 cup gluten free oat, rice, or millet flour, or maybe 1/4 cup of that, plus 1/4 cup tapioca starch. Since it’s just for the crisp topping, you can change it up based on what you have on hand.
      Fresh mangos off the trees? LUCKY!

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