I’ve sorta been on a crisp kick lately. Really, what’s not to love? They are a breeze to make and are adaptable to whatever kind of fruit that one has on hand. They can also be quite allergy friendly, which is most definitely a perk around here right now. I’ve yet to see a crisp that calls for eggs and this Mango Berry Crisp just so happens to be dairy and nut free as well. Oh, and did I mention that it was absolutely delicious. The ginger in this crisp really stands out so if you’re not a ginger fan you could cut back on it a bit. I wouldn’t though, it really complemented the fruit and gave this dessert an amazing flavor. I may try fresh ginger next time for an even more distinct ginger taste!
Mango Berry Crisp
Filling:
- 1/4 cup granulated sugar
- 2 teaspoons cornstarch
- 3 cups chopped peeled ripe mango
- 2 cups blueberries/raspberries (I used a frozen berry blend)
- 3 tablespoons fresh lime juice
Topping:
- 2/3 cup all-purpose flour
- 6 tablespoons granulated sugar
- 1 tablespoon brown sugar
- 3/4 teaspoon ground ginger
- 6 tablespoons butter*
Preheat oven to 400°.
Combine 1/4 cup granulated sugar and cornstarch, stirring well with a whisk. Add mango, berries and lime juice. Toss gently to combine. Place fruit mixture in an buttered 8-inch square baking dish.
To prepare topping, lightly spoon flour into a measuring cup; level with a knife. Combine flour, sugar, brown sugar, and ginger, stirring well. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Sprinkle topping evenly over the mango/berry mixture. Bake at 400° for 40 minutes or until browned.
*I used a butter replacement to keep this dairy free. Our favorite substitute is Earth Balance.
