Blueberry Mango Coconut Crisp Wheat Free Option Recipes

MANGO BERRY COCONUT CRISP

there's more, but I didn't think the title would fit, lol. I adapted this from a Bobby Flay recipe. This cooked up great, is full of fresh fruit, and is what summer bounty is all about!

Provided by chia2160

Categories Dessert

Time 55m

Yield 8 serving(s)

Number Of Ingredients 14

Mango Berry Coconut Crisp image

Steps:

Preheat oven to 350°.
Cook rum, sugar and ginger in the microwave for 1 minute. lower to simmer and cook 3 minutes more.
Add mangoes and berries in a bowl, top with lemon juice and zest and stir.
Top with sugar rum mixture.
Spray the 9x9 baking dish with spray and add fruit, top with heated rum mixture and stir to combine.
Using a fork combine sugar,butter, cinnamon and flour, mixing well.
Top fruit with flour mixture.
Top with coconut and macadamias, bake for 45 minutes until done.

Nutrition Facts : Calories 275.1, Fat 19.3, SaturatedFat 9.3, Cholesterol 30.5, Sodium 91.5, Carbohydrate 22.5, Fiber 3.6, Sugar 12, Protein 2.3

Ingredients

2 mangoes, peeled, seeded and diced
1 cup blueberries
1 cup raspberries
1/4 cup dark rum
1/2 cup turbinado sugar
2 tablespoons crystallized ginger
1 lemon, juice and zest of
1/2 cup butter, cut up at room temp
1/2 cup turbinado sugar
1/2 cup flour
1 teaspoon cinnamon
1/2 cup macadamia nuts, nuts. chopped
1/4 cup shredded coconut
cooking spray, for pan

BLUEBERRY MANGO COCONUT CRISP (WHEAT-FREE OPTION)

This is an EASY dessert to make. It can be made with fresh or frozen fruit. It can be made in one dish or among a few, small, individual, oven-safe pots.

Provided by adams.wifey

Categories Dessert

Time 25m

Yield 1 fruit crisp, 2-4 serving(s)

Number Of Ingredients 8

Blueberry Mango Coconut Crisp (Wheat-Free Option) image

Steps:

combine all dry ingredients (including coconut) in a bowl.
cut in cold butter.
mix it all together with your hands - till it is crumbly.
coat a 6-8 inch, oven safe dish with oil or butter.
put about 1/3 of the oat mixture in the bottom of the pan.
top with the fresh or frozen fruit.
top it all with remaining oat mixture.
bake @ 350 degrees for about 20 minutes or until slightly browned.
if the top doesn't brown after 20 minutes, put it under the broiler on low for a minute or two until it is nice and crispy.

Nutrition Facts : Calories 884, Fat 56.4, SaturatedFat 35.2, Cholesterol 122, Sodium 376.8, Carbohydrate 84.5, Fiber 9.4, Sugar 19.5, Protein 14.4

Ingredients

3/4 cup oats
1/2 cup flour (regular or wheat-free)
1/2-3/4 cup turbinado sugar (or brown)
1/2 cup butter (or substitute)
1/2 teaspoon cinnamon
1/2 cup flaked coconut
2 cups frozen chopped mangoes (or fresh)
1/2 cup frozen blueberries (or fresh)

More about "blueberry mango coconut crisp wheat free option recipes"

GLUTEN-FREE BLUEBERRY MANGO CRISP - FAITHFULLY GLUTEN …

Web Jan 10, 2019 Preheat oven to 350 degrees F. In a large bowl, stir together the granulated sugar, cornstarch, and 1 tsp cinnamon. Add the diced …
From faithfullyglutenfree.com
Reviews 3
Category Desserts
Servings 6
Estimated Reading Time 2 mins

In a large bowl, stir together the granulated sugar, cornstarch, and 1 tsp cinnamon. Add the diced mango, blueberries and vanilla. Stir to coat the fruit with the sugar mixture. Pour into an 8x8-inch glass baking dish and set aside.
To make the crisp topping, stir together the oats, gluten-free flour, brown sugar, 1/2 tsp cinnamon and pinch of nutmeg. Using a pastry cutter or two knives, cut the cold butter into the oat/flour mixture, until large crumbs, about the size of a pea, remain.
Sprinkle the crisp topping over the top of the fruit in the baking dish, and spread to create an even layer.

Blueberry Mango Coconut Crisp Wheat Free Option Recipes

MANGO BERRY COCONUT CRISP

there's more, but I didn't think the title would fit, lol. I adapted this from a Bobby Flay recipe. This cooked up great, is full of fresh fruit, and is what summer bounty is all about!

BLUEBERRY MANGO COCONUT CRISP (WHEAT-FREE OPTION)

This is an EASY dessert to make. It can be made with fresh or frozen fruit. It can be made in one dish or among a few, small, individual, oven-safe pots.

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