I just can’t seem to get enough of those tasty Florida blueberries! It’s probably because my subconscious keeps telling me that they’ll be gone soon. I plop them on cereal and in yogurt. I mix them into salads. I make ice cream, pies and shortcake. I bake muffins, bars and cakes with them. And, I bake them into luscious, fruity, juicy crisps, like this one.
Cobblers, crisps and crumbles – I can never get them straight! My understanding is that a crisp is a baked fruit dessert that is topped with a crunchy, crumbly topping made from sugar, flour, butter and often rolled oats and nuts. That sounds good to me, so I’m calling it a crisp. Whatever you call it, it’s one of the simplest, yet most delicious ways to use succulent seasonal fruits.
For this crisp, I used lots of tender, plump, fresh blueberries, and a few sweet, juicy mangoes that I had lying around as well. To jazz things up a bit, I also added some fresh orange zest and a handful of crystallized ginger. The topping contains rolled oats, sliced almonds and turbinado sugar for a little extra crunch. Part of the beauty of a recipe like this is that you can use whatever kinds of fruit that strike your fancy. Peaches, nectarine and plums all make great crisps, as do apples and pears. The possibilities are endless!
There are two components to this dish – the fruit filling and the topping. Make the topping first and let it chill a while in the fridge to get nice and clumpy. Then get your fruit ready.
Dump your fruit into a baking dish. I made sure to use one that has at least two-inch sides so that there wouldn’t be any unfortunate fruit accidents in my oven. I’m leaving for BlogHer Food in two days. I don’t want to worry about cleaning no stinkin’ oven!
Take your topping out of the fridge and smush your fingers around in it to break it into small clumps. Go ahead. It’s fun! Then, sprinkle it evenly on top of the fruit.
Pop it in the oven and bake until the topping is nice and golden – just like this.
Then, dig right in.
Gingery Blueberry-Mango Crisp
1 1/2 sticks (12 tablespoons) butter, melted
1 cup all purpose flour
1 cup rolled oats
1/2 cup brown sugar, packed
1/2 cup turbinado sugar (Sugar in the Raw)
1/2 cup sliced almonds
Pinch of salt
2 pints fresh blueberries
2 fresh mangoes, peeled and cut into 1-inch chunks
1/4 cup crystallized ginger, diced into small bits
Grated zest from 1 orange
1/2-3/4 cup granulated sugar, according to how sweet your blueberries are
2 tablespoons cornstarch
Preheat oven to 350 F.
Mix all of the dry topping ingredients together in a bowl large enough for mixing. Pour in the melted butter and stir with a fork until the dry ingredients are moistened and form clumps. Cover with plastic wrap and let rest in the fridge while you prepare the filling.
Combine all of the filling ingredients together in another large bowl and toss until the fruit is well coated.
Pour the filling into a baking or casserole dish and spread out evenly. Dump the crisp topping all over the top of the filling.
Bake for 40-50 minutes, or until topping is golden brown and filling is hot and bubbly.
Let cool for at least 15 minutes before serving to give the filling a chance to thicken up a little.
Serve as is or topped with ice cream, whipped cream, yogurt or crème fraiche.
Serves 6-8, depending on how generous you are with your portions.