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+ servings

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.


  • ½ cup all-purpose flour (60 grams)
  • 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)


  • 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.


Sodium: 154mg, Calcium: 110mg, Vitamin C: 130mg, Vitamin A: 3648IU, Sugar: 43g, Fiber: 18g, Potassium: 840mg, Cholesterol: 61mg, Calories: 606kcal, Saturated Fat: 16g, Fat: 34g, Protein: 9g, Carbohydrates: 74g, Iron: 3mg
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