Best 2 Blueberry Mango Coconut Crisp Wheat Free Option Recipes

Indulge in a tropical paradise with every bite of our Blueberry Mango Coconut Crisp! This delightful dessert combines the vibrant flavors of blueberries and mangoes with the creamy richness of coconut, all nestled atop a crispy oat and nut crumble. It's a symphony of flavors and textures that will transport your taste buds to a tropical oasis.

This collection features two irresistible recipes – one with a traditional wheat flour crust and the other a gluten-free option using almond and oat flour. Both versions deliver a delightful combination of sweet, tangy, and tropical flavors, sure to impress even the most discerning palates. The wheat flour version offers a classic crispy and flaky crust, while the gluten-free alternative provides a wholesome and equally delicious base. Get ready to embark on a culinary adventure with our Blueberry Mango Coconut Crisp recipes!

Let's cook with our recipes!

MANGO BERRY COCONUT CRISP

Mango Berry Coconut Crisp image

there's more, but I didn't think the title would fit, lol. I adapted this from a Bobby Flay recipe. This cooked up great, is full of fresh fruit, and is what summer bounty is all about!

Provided by chia2160

Categories Dessert

Time 55m

Yield 8 serving(s)

Number Of Ingredients 14

Ingredients

2 mangoes, peeled, seeded and diced
1 cup blueberries
1 cup raspberries
1/4 cup dark rum
1/2 cup turbinado sugar
2 tablespoons crystallized ginger
1 lemon, juice and zest of
1/2 cup butter, cut up at room temp
1/2 cup turbinado sugar
1/2 cup flour
1 teaspoon cinnamon
1/2 cup macadamia nuts, nuts. chopped
1/4 cup shredded coconut
cooking spray, for pan

Steps:

Preheat oven to 350°.
Cook rum, sugar and ginger in the microwave for 1 minute. lower to simmer and cook 3 minutes more.
Add mangoes and berries in a bowl, top with lemon juice and zest and stir.
Top with sugar rum mixture.
Spray the 9x9 baking dish with spray and add fruit, top with heated rum mixture and stir to combine.
Using a fork combine sugar,butter, cinnamon and flour, mixing well.
Top fruit with flour mixture.
Top with coconut and macadamias, bake for 45 minutes until done.

Nutrition Facts : Calories 275.1, Fat 19.3, SaturatedFat 9.3, Cholesterol 30.5, Sodium 91.5, Carbohydrate 22.5, Fiber 3.6, Sugar 12, Protein 2.3

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

Tips:

Choose ripe, sweet mangoes: Unripe mangoes will be sour and lack flavor. Look for mangoes that are yellow or orange in color, with a slight give when pressed.
Use fresh or frozen blueberries: Fresh blueberries are ideal, but frozen blueberries can be used as well. If using frozen blueberries, thaw them before using.
Shred the coconut finely: This will help it to distribute evenly throughout the crisp.
Don't overmix the batter: Overmixing will result in a tough crisp. Mix just until the ingredients are combined.
Bake the crisp until the topping is golden brown and the fruit is bubbling: This usually takes about 30-35 minutes.
Serve the crisp warm or at room temperature: The crisp can be served with whipped cream, ice cream, or yogurt.

Conclusion:

This blueberry mango coconut crisp is a delicious and easy-to-make dessert that is perfect for any occasion. The combination of sweet blueberries, tangy mangoes, and creamy coconut is sure to please everyone. Plus, it's a healthy dessert that is packed with antioxidants and nutrients. So next time you're looking for a sweet treat, give this blueberry mango coconut crisp a try.