Blueberry Mango Coconut Crisp Wheat Free Option Recipes

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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

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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