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.
WOWZA!
Then, dig right in.
Enjoy!
Gingery Blueberry-Mango Crisp
Ingredients
Crisp Topping:
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
Filling:
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
Directions
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.
Filed Under: Baking, Cobblers, Crisps and Crumbles, Fruits, Recipes
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On May 17, 2011 at 10:57pm, Jeanette said...
Now that is a scrumptious looking blueberry mango crisp! Gorgeous photos! Hope to meet you at Blogher in Atlanta!
On May 18, 2011 at 1:49am, Rosa said...
A delicious looking crisp! That is something I make a lot during the summer.
Cheers,
Rosa
On May 18, 2011 at 1:13pm, Karen@Mignardise said...
You’re welcome to come to Maine when we get our blueberries…in August. I’ll make you a pie!
On May 18, 2011 at 1:25pm, Amy @ A Little Nosh said...
I bought crystallized ginger a while ago from Penzey’s, with no idea what I was going to do with it. I know now!
On May 19, 2011 at 9:19pm, Suzanne said...
looks beautifully delicious, blueberry season is almost here and I can’t wait!
On May 20, 2011 at 9:41pm, ciaochowlinda said...
Ooh, you’re making me long for Jersey blueberries so I can make this.
On May 24, 2011 at 7:40am, Jannett said...
I am going to make this…I have mango in the fridge…I love crisps as well… Thanks for sharing.. ;o)
On May 24, 2011 at 5:04pm, Kathryn said...
That looks beautiful and so delicious! And it’s definitely a crisp (although I get completely confused about the other ones, too!) I have been meaning to buy some blueberries lately, but for $4/pint, I’m having trouble justifying it!
On May 29, 2011 at 11:12am, Kevin (Closet Cooking) said...
I really like the sound of the blueberry, mango and ginger combo!
On May 30, 2011 at 3:32pm, Bren said...
girlfriend, you stole my mind with this just now! blueberries, mangoes and a crispy tart?!?! yEs! how perfect for summer. I’ve not had Fl grown blueberries, i don’t think but you make them sound like i need to find them!
On June 02, 2011 at 12:27pm, Joanna said...
Susan!
This recipe was well received by a group of 15 this week-end. We were camping in Williamsburg, VA - 3 families coming together. I had purchased a dutch oven and scoured the internet for dutch oven desserts. There were plenty good ones, but I picked your’s to experiment - great decision!
We had cooked pinto beans with ham over the open fire much of the day. Ahead of time, for dessert, I prepped the dry ingredients except the butter in one ziploc bag. Added that after melting over the fire. Put together rest of ingredients from the cooler. Took no time at all.
I used hot gray coals (7 under and 14 on top the dutch oven lid) to bake while we went swimming. What a hit. The ginger addition was marvelous. My sister was begging for the recipe. Thanks for posting!
On June 03, 2011 at 9:51am, Susan said...
Wow! Thanks for posting this. Love your resourcefulness! I’m thrilled that you and your friends enjoyed the crisp! 😀