Blackberry Mango Crisp
An easy summer dessert of baked mangoes and blackberries with a crisp topping of oats and pecans. Serve with ice cream or whipped cream.
Ingredients
- ½ cup all-purpose flour (60 grams)
- ⅓ cup old fashioned rolled oats (33 grams)
- ½ cup pecans , chopped (55 grams)
- ¼ teaspoon salt
- ¼ teaspoon cinnamon
- ¼ teaspoon ground ginger
- ½ cup unsalted butter , cold and cubed (113 grams)
- 2 lbs cubed mango (455 grams, about 2 cups)
- 2 lbs blackberries (455 grams, about 2 cups)
Instructions
- Preheat oven to 375°F. Grease 4 individual ramekins or 1 8-inch round baking dish.
- In a large bowl, combine the flour, oats, pecans, salt, cinnamon, and ginger. Add the cubed butter and toss to coat. Use a pastry blender or large fork to cut the butter into the dry ingredients until the butter is roughly the size of small peas.
- Combine the mangoes and blackberries and divide amongst the ramekins or dump into the single baking dish. Cover with the crisp mixture.
- Bake until topping is golden brown and fruit is bubbling, about 25-35 minutes. Serve immediately with whipped cream or ice cream, if desired.
Nutrition
Calories: 606kcal | Carbohydrates: 74g | Protein: 9g | Fat: 34g | Saturated Fat: 16g | Cholesterol: 61mg | Sodium: 154mg | Potassium: 840mg | Fiber: 18g | Sugar: 43g | Vitamin A: 3648IU | Vitamin C: 130mg | Calcium: 110mg | Iron: 3mg