A delicious combination of sweet and tart fruit with a crisp oat and coconut topping!
Prep Time10 minutesmins
Cook Time45 minutesmins
Total Time55 minutesmins
Course: Dessert
Servings: 4-6
Ingredients
Filling
4cupschopped frozen mango
2cupsfrozen raspberries
3Tgranulated sugar
1 1/2Tarrowroot powderyou can also use cornstarch
Topping
1cupold-fashioned oats
1/2cupall-purpose flour
1/4cupunsweetened shredded coconut
1/4cupgranulated sugar
1/4tground cinnamon
pinchof salt
1/4coconut oilmelted
Instructions
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!
Notes
I use frozen mango and raspberries in this crisp. You can certainly use fresh, but watch the bake time and lower the time about 10-15 minutes.