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+ servings

Mango Raspberry Crisp

A delicious combination of sweet and tart fruit with a crisp oat and coconut topping!
Prep Time10 minutes
Cook Time45 minutes
Total Time55 minutes
Course: Dessert
Servings: 4 -6

Ingredients

  • Filling
  • 4 cups chopped frozen mango
  • 2 cups frozen raspberries
  • 3 T granulated sugar
  • 1 1/2 T arrowroot powder you can also use cornstarch
  • Topping
  • 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

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.