Blueberry-Mango Crisp

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Blueberry-Mango Crisp

Prep: 20 minutes
Bake: 45 minutes • Serves: 8

Nonstick baking spray
3/4 cup lightly packed brown sugar
1/2 cup plus 2 tablespoons all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon ground ginger
3/4 cup rolled oats
1/2 cup cold unsalted butter (1 stick), cut into small pieces
1 large ripe mango, peeled and sliced
16 ounces fresh blueberries (about 2-2/3 cups)

1. Preheat oven to 375°. Spray 2-quart glass or ceramic baking dish with nonstick baking spray.

2. In large bowl, whisk together 1/2 cup sugar, 1/2 cup flour, cinnamon and ginger; stir in oats. With fingertips or pastry blender, work in butter until pea-sized crumbs form.

3. In medium bowl, toss mango, blueberries, and remaining 1/4 cup sugar and 2 tablespoons flour. Spread blueberry mixture evenly in prepared dish; sprinkle oat mixture evenly over blueberry mixture.

4. Bake 40 to 45 minutes or until most berries burst, sides are bubbling and top is golden brown; loosely cover with foil if top is browning too quickly. Let stand 10 minutes before serving.

Approximate nutritional values per serving:
301 Calories, 12g Fat (8g Saturated), 30mg Cholesterol,
6mg Sodium, 47g Carbohydrates, 4g Fiber, 3g Protein

Chef Tip:
Serve warm with vanilla ice cream.

Dietitian’s Dish Tip:
Create a whole grain topping with more fiber and less sugar. Swap for whole wheat flour and cut the sugar back to a half cup.