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Murielle Banackissa
Blueberry mango crisp being spooned into a plate.

Blueberry and Mango Crumble

Print recipe
Summer, Fall, Veganized Childhood Classics
NF
45 mins Prep: 10 mins Cook: 35 mins
Serves 9

This crumble is loaded with sweet, juicy mangoes and wild blueberries while being topped with a rich, coconut-y topping. Serve it with vegan vanilla ice cream and you’ve got yourself a wonderful summery treat!

Ingredients Recipe Step 1 Step 2 Step 3 Step 4 Step 5 Step 6 Step 7 Step 8 Step 9 Common Questions & Swaps

Ingredients

Fruits

  • 4 cups frozen organic mangoes (about 600g)
  • 3 cups frozen wild blueberries
  • 4 tbsp unbleached all purpose flour
  • 2 tbsp brown sugar

Crumble

  • 1 ½ cups old fashioned oats
  • ½ cup unsweetened shredded coconut
  • ¼ cup unbleached all purpose flour
  • ¼ cup brown sugar
  • Pinch of sea salt
  • ½ cup cold unsalted vegan butter
  • Vegan vanilla ice cream , optional

Recipe

  1. Step 1

    Preheat oven to 375ºF.

  2. Step 2

    Add frozen mangoes, frozen blueberries, flour and brown sugar into a bowl. Toss to coat evenly. Set aside.

  3. Step 3

    Add 1 cup of oats and 1/2 cup of shredded coconut into Paderno’s Variable Speed Immersion Blender with the Mini Chopper as the attachment. Alternatively you can use a full sized or mini food processor.

  4. Step 4

    Pulse until you obtain a coarse sand like mixture.

  5. Step 5

    Transfer into a bowl along with the remaining 1/2 cup of oats, flour, brown sugar and salt. Mix.

  6. Step 6

    Add vegan butter and incorporate using a pastry cutter or a fork.

  7. Step 7

    Transfer mango-blueberry mixture into Paderno’s 8”x9” Ceramic Baking Dish.

  8. Step 8

    Sprinkle the oat mixture onto the fruits and place in the oven to bake for 30-35 minutes or until golden.

  9. Step 9

    Remove from the oven and let cool slightly before serving as is or with vegan vanilla ice cream.

Common Questions & Swaps

  • Can I use other frozen fruits? Yes for sure. I think this recipe would work well with a wide variety of berries.

  • How can I make it gluten free? I think you could simply swap out the unbleached all purpose flour with a gluten free all purpose flour blend.

  • Can I use coconut oil instead of butter? Yes, just be sure that it is in a somewhat solid form. You would not want it to be runny.

  • I do not have coconut, can I take it out? I would simply replace 1/2 cup of coconut with more oats and pulse them along with 1 cup of oats (steps 3-4).

Blueberry mango crisp being spooned into a plate.
Blueberry mango crisp being spooned into a plate.
Frozen fruits being poured into a baking dish
Oat crumble being sprinkled onto blueberries and mangoes
Baked blueberry mango crumble out of the oven with one serving taken out.