The weather is hot and the fruit is abundant! This Mango Rasberry Crisp is the perfect dessert for these warm months! A delicious combination of sweet and tart fruit with a crisp oat and coconut topping!
This Mango Raspberry Crisp is perfect for the warmer days! I can enjoy a good fruit crisp any day. Apples are perfect for the autumn and winter seasons, but I cannot get enough mango when the weather is warm. I added raspberries with the mango to give that perfect balance of tart and sweet! To give more of a tropical taste, shredded coconut and coconut oil are in the topping!
I use frozen mango and raspberries and this crisp always turns out delicious! There is no need to allow the fruit to thaw and I would recommend to not thaw the fruit. If the fruit is thawed , it can break up too easily when stirring in the sugar and arrowroot powder.
This Mango Raspberry Crisp is a bright and delicious summer dessert without even having to peel and chop the fruit!
Mango Raspberry Crisp
- 4 cups chopped frozen mango
- 2 cups frozen raspberries
- 3 T granulated sugar
- 1 1/2 T arrowroot powder you can also use cornstarch
- 1 cup old-fashioned oats
- 1/2 cup all-purpose flour
- 1/4 cup unsweetened shredded coconut
- 1/4 cup granulated sugar
- 1/4 t ground cinnamon
- pinch of salt
- 1/4 coconut oil melted
- Preheat oven to 375 degrees.
- Grease a large casserole dish and set aside.
- In a large bowl, add the mango and raspberries (still frozen). Add the sugar and arrowroot powder and stir until the fruit is coated. Pour the fruit mixture into the prepared casserole dish.
- In a medium bowl, add the oats, flour, shredded coconut, sugar, cinnamon, and salt. Stir to incorporate. Add the melted coconut oil and stir until fully combined.
- Sprinkle the oat topping over the fruit.
- Cover the dish with foil and poke a few holes over the top. Bake for 30 minutes.
- Remove the foil and continue to bake uncovered for 15 to 20 more minutes or until the toppings is crisp and golden.
- Serve as is or with whipped cream or vanilla ice cream!