Blueberry Mango Coconut Crisp Wheat Free Option
Sweet, tropical, and completely irresistible, this Blueberry Mango Coconut Crisp is a delightful twist on the classic fruit crisp, offering a wheat-free option for those with dietary preferences or restrictions. Bursting with juicy blueberries and succulent mangoes, this dessert is perfectly balanced with zesty lemon juice and optional natural sweeteners like honey or maple syrup. The coconut-infused topping, made with almond flour, unsweetened coconut flakes, and a touch of cinnamon, bakes to golden perfection for a satisfyingly crumbly texture. Featuring a gluten-free option with certified gluten-free oats, this crisp is both versatile and inclusive. Ready in under an hour, it’s the ultimate crowd-pleasing dessert, perfect for summer gatherings or cozy nights in. Serve it warm with whipped cream or vanilla ice cream for a treat that's both indulgent and wholesome!
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Recipe Information
Ingredients
- 2 cups Blueberries
- 2 large Mango
- 1 tablespoon Lemon juice
- 2 tablespoons Honey or maple syrup (optional, for sweetness)
- 2 teaspoons Arrowroot powder or cornstarch
- 1 cup Coconut flakes (unsweetened)
- 1 cup Almond flour
- 0.5 cup Rolled oats (certified gluten-free, optional)
- 0.25 cup Coconut sugar or brown sugar
- 1 teaspoon Cinnamon
- 0.25 teaspoon Salt
- 0.25 cup Coconut oil (melted)
- 0.5 teaspoon Vanilla extract
Instructions
Preheat your oven to 350°F (175°C) and lightly grease a 9-inch baking dish.
Peel and dice the mangoes into bite-sized pieces. Combine the diced mangoes, blueberries, lemon juice, honey (if using), and arrowroot powder in a large mixing bowl. Stir gently to combine, ensuring the fruit is well coated.
Pour the fruit mixture into the prepared baking dish, spreading it evenly.
In a separate bowl, combine coconut flakes, almond flour, rolled oats (if using), coconut sugar, cinnamon, and salt. Stir to mix.
Add the melted coconut oil and vanilla extract to the dry topping mixture. Stir until the mixture is crumbly and well combined.
Sprinkle the topping evenly over the fruit mixture in the baking dish, covering the fruit completely.
Bake in the preheated oven for 30-35 minutes, or until the topping is golden brown and the fruit is bubbling around the edges.
Remove from the oven and allow the crisp to cool for 5-10 minutes before serving.
Serve warm on its own or with a dollop of whipped cream or vanilla ice cream.
Nutrition Facts
Calories |
2850 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 186.8 g | 239% | |
| Saturated Fat | 118.7 g | 594% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 692 mg | 30% | |
| Total Carbohydrate | 283.5 g | 103% | |
| Dietary Fiber | 51.1 g | 182% | |
| Total Sugars | 189.2 g | ||
| Protein | 41.2 g | 82% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 333 mg | 26% | |
| Iron | 9.4 mg | 52% | |
| Potassium | 2004 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
