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.
Gluten Free Blueberry Mango Crisp
Top the still-warm gluten free Blueberry Mango Crisp with some vanilla ice cream, and you have the perfect weeknight dessert.
Ingredients
- 1 cup granulated sugar
- 1 Tbsp cornstarch
- 1 tsp ground cinnamon
- 2 mangoes, diced to 1/2" pieces
- 4 cups blueberries
- 2 tsp vanilla
- 1 cup Certified gluten-free oats (or quinoa flakes)
- 1/2 cup gluten-free all-purpose flour (see Note)
- 1/2 cup packed brown sugar
- 1/2 tsp ground cinnamon
- pinch nutmeg
- 1/2 cup cold butter
- NOTE: 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 until well blended.
Instructions
- Preheat oven to 350 degrees F.
- In a large bowl, stir together the granulated sugar, cornstarch, and 1 tsp cinnamon. Add the diced mango, blueberries and vanilla. Stir to coat the fruit with the sugar mixture. Pour into an 8x8-inch glass baking dish and set aside.
- To make the crisp topping, stir together the oats, gluten-free flour, brown sugar, 1/2 tsp cinnamon and pinch of nutmeg. Using a pastry cutter or two knives, cut the cold butter into the oat/flour mixture, until large crumbs, about the size of a pea, remain.
- Sprinkle the crisp topping over the top of the fruit in the baking dish, and spread to create an even layer.
- Bake in preheated oven for 40-45 minutes, or until the fruit is hot and bubbly.
- Remove from oven and allow to cool for at least 15 minutes before serving, the fruit sauce is very hot straight out of the oven. Delicious served warm with a scoop of vanilla ice cream.
- NOTE: Place the 8x8-inch baking dish on a larger cookie sheet to bake. That way, if your fruit juice bubbles over while baking, it will not be in the bottom of your oven, and clean up will be made much easier.
Betty Reimer says
I know I would love this..haven’t met a crisp I don’t like!
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?
Jeanine 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!