Blueberry Mango Coconut Crisp Wheat Free Option Recipes

BLUEBERRY MANGO COCONUT CRISP (WHEAT-FREE OPTION)

Blueberry Mango Coconut Crisp (Wheat-Free Option) image

This is an EASY dessert to make. It can be made with fresh or frozen fruit. It can be made in one dish or among a few, small, individual, oven-safe pots.

Provided by adams.wifey

Categories Dessert

Time 25m

Yield 1 fruit crisp, 2-4 serving(s)

Number Of Ingredients 8

Ingredients

3/4 cup oats
1/2 cup flour (regular or wheat-free)
1/2-3/4 cup turbinado sugar (or brown)
1/2 cup butter (or substitute)
1/2 teaspoon cinnamon
1/2 cup flaked coconut
2 cups frozen chopped mangoes (or fresh)
1/2 cup frozen blueberries (or fresh)

Steps:

combine all dry ingredients (including coconut) in a bowl.
cut in cold butter.
mix it all together with your hands - till it is crumbly.
coat a 6-8 inch, oven safe dish with oil or butter.
put about 1/3 of the oat mixture in the bottom of the pan.
top with the fresh or frozen fruit.
top it all with remaining oat mixture.
bake @ 350 degrees for about 20 minutes or until slightly browned.
if the top doesn't brown after 20 minutes, put it under the broiler on low for a minute or two until it is nice and crispy.

Nutrition Facts : Calories 884, Fat 56.4, SaturatedFat 35.2, Cholesterol 122, Sodium 376.8, Carbohydrate 84.5, Fiber 9.4, Sugar 19.5, Protein 14.4

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