What do you do when life (or rather, being in the grocery store at the right time) hands you half price blueberries? You find things to bake. But while looking for things to bake, you eat them by the handfuls. Blueberries are such a great fruit; they are full of all sorts of things that are good for you, and they blend with other fruit so beautifully too. All in all, just a happy fruit.
I decided to make this super simple crisp using both those blueberries and mango. You may not think those two would get along when you hear them together, but they are the new PB & J (well, maybe not quite, but they are a downright tasty combination). Top the still-warm crisp with some vanilla ice cream, and you have the perfect weeknight dessert.
- 1 cup granulated sugar
- 1 Tbsp cornstarch
- 1 tsp ground cinnamon
- 2 mangoes, diced to 1/2″ pieces
- 4 cups blueberries
- 2 tsp vanilla
- 1 cup Certified gluten-free oats (or quinoa flakes)
- 1/2 cup gluten-free all-purpose flour (see Note)
- 1/2 cup packed brown sugar
- 1/2 tsp ground cinnamon
- pinch nutmeg
- 1/2 cup cold butter
NOTE: 4 cups superfine brown rice flour, 1 1/3 cups potato starch (not flour), 2/3 cup tapioca starch. Combine all ingredients in a large zipper-top bag. Shake until well blended.
- Preheat oven to 350 degrees F.
- 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 8×8-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.
- Bake in preheated oven for 40-45 minutes, or until the fruit is hot and bubbly.
- Remove from oven and allow to cool for at least 15 minutes before serving, the fruit sauce is very hot straight out of the oven. Delicious served warm with a scoop of vanilla ice cream.
NOTE: Place the 8×8-inch baking dish on a larger cookie sheet to bake. That way, if your fruit juice bubbles over while baking, it will not be in the bottom of your oven, and clean up will be made much easier.