Mango Blueberry Oat Crumble
A quick and delicious dessert combining juicy mango and blueberries with a crispy, oatmeal-cookie-like topping.
- Prep10 min
- Cook40 min
- Total50 min
- DifficultyEasy
- Servings8
This crumble is incredibly easy to put together and uses simple ingredients you likely have on hand. The fruit layer stays moist and flavorful, while the oat topping turns golden and crunchy in the oven.
Serve it warm with a scoop of ice cream or frozen yogurt for a perfect summer dessert. It’s also wonderful on its own, especially if you want something sweet but not overly heavy.
Ingredients
Servings
Converted amounts are rounded.
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Method
- Preheat the oven to 350°F. Place the blueberries and sliced mango in an 8-inch (20 cm) baking dish. Add the 1/2 tablespoon flour, 1 tablespoon brown sugar, and vanilla extract. Toss gently to coat the fruit evenly.
- In a separate medium bowl, combine the rolled oats, 1/3 cup flour, shredded coconut (if using), honey, melted butter (or coconut oil), the remaining 1 tablespoon brown sugar, and a pinch of salt. Stir everything together until well blended.
- Sprinkle the oat mixture evenly over the fruit, covering it completely. Bake for 35–40 minutes, until the fruit is bubbling and the topping is golden and crisp. Serve immediately, preferably with ice cream, frozen yogurt, or on its own.
💡 Tips
- Make sure the fruit is ripe but firm so it holds its shape during baking.
- For a gluten-free version, use certified gluten-free oats and almond flour instead of regular flour.
- Leftovers keep well in the fridge for a day or two; reheat in the oven to restore crispness.
Inspired by a recipe from Cafe Delites