Mango Blackberry Crisp

Introduction: Mango Blackberry Crisp

This warm, comforting dessert is best made with fruit that is super juicy and sweet. I like to buy lots of fruit when it's at its peak in the summer and then freeze it for use throughout the colder months.

Step 1:

Grease an 8 by 8 inch dish with butter. Preheat oven to 375 degrees fahrenheit.

Step 2: Prepare Your Ingredients for the Base Layer

4 cups fresh (or fresh frozen) mango strips

1 1/2 cups fresh (or fresh frozen) blackberries

1/4 cup + 1/8 cup dark brown sugar, packed into the cup

1 tablespoon fresh lemon juice

1/2 teaspoon ceylon cinnamon (heaping)

  • To minimize mess, be sure to squeeze the lemon juice into a bowl first, then pour it into the measuring spoon until you have the right amount.
  • Gently press the sugar into the measuring cups, and be generous with the cinnamon!
  • Tidily layer the mango into the measuring cup so that you get nice full cups.

Step 3: Mix the Base Ingredients Together

Combine the mango, blackberries, brown sugar, lemon juice and cinnamon, folding fruit over gently with a spoon until it is well covered with the other ingredients. Spread the mixture evenly in the buttered dish.

  • If using frozen fruit, let the fruit thaw a bit, until it is just slightly icy, before adding the other ingredients.

Step 4: Prepare Ingredients for the Topping

1/2 cup whole wheat flour

1/3 cup unsalted butter and virgin coconut oil (half and half)

1/4 cup + 1/8 cup dark brown sugar, packed in firmly

1 cup quick oats

1/2 teaspoon ceylon cinnamon (heaping)

1/2 cup unsweetened large flake coconut

  • Pack a 1/3 cup measuring cup just half way with butter, then pack the rest full with coconut oil.
  • Once again, press the brown sugar gently into the cups and heap the cinnamon!

Step 5: Mix Together the Topping Ingredients

Measure the flour into a medium mixing bowl. Add the butter and coconut oil and rub the fat into the flour with your hands until you achieve a breadcrumb-like texture, as shown in the above picture (do not overwork it; you want little pieces of butter/coconut oil throughout, coated in flour).

Add the sugar, oats, cinnamon and coconut and rub well into the butter mixture. Gently squeezing the mixture together and then crumbling it apart, is a good technique for this. It's good to have some chunky pieces.

Step 6: Put It Together and Bake

Evenly spread the crumble topping over the fruit and press down somewhat firmly with the palm of your hand to make the surface flat.

Cover the dish with foil and bake at 375 degrees fahrenheit for 15 minutes. Bake for twenty-five minutes, if the fruit was previously frozen. Then lower the heat to 350 degrees fahrenheit, uncover the dish and bake for another 35 minutes. The fruit should be bubbling underneath and the top nicely browned. Allow the crumble to rest for 10 minutes on a cooling rack before serving.

  • When you cut into the crumble, the sauce should be fairly thick and syrupy. If it is watery, cover the dish and bake for another 10 minutes at 375 degrees fahrenheit.

Step 7: Enjoy!

Some might enjoy it with whipped cream or vanilla ice cream.

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    3 years ago on Step 7

    Thanks for sharing! I love the easy steps to follow and simple yet delicious flavours this recipe offers.


    3 years ago

    One of my favorite fruit combos! I'll have to try this :D

    Penolopy Bulnick
    Penolopy Bulnick

    3 years ago

    Mango and blackberry sounds like a very tasty combination :)