Thank Dani for this one! I saw her luscious looking Mango-Ginger-Blueberry Crisp and raided my kitchen to duplicate. I say duplicate but what I really mean is experiment. Those that know me know it is IMPOSSIBLE for me to follow a recipe. Really, it may be my fatal flaw.
So I used what I had and tried to lighten it up a bit. I’m totally happy with the result but I’m not sure a purest would call it a “crisp”. Let’s just say its a sweet fruity individual dessert with a topping?? Whatever, I liked it!
- 1 cup fresh blueberries washed (148g)
- 1 mango cubed (see video on mango cutting technique)
- 2 tbsp honey separated (21g each)
- 1 tbsp whole wheat flour
- 1 tbsp lemon juice
- ½ tsp nutmeg separated
- ¾ tsp cinnamon separated
- 1/8 cup quick oats (10g)
- 1/8 cup bran (8g)
- 1/8 cup grape-nuts cereal (14g)
- 1 tsp olive oil (5g)
Preheat the oven to 375 degrees
In a medium bowl combine the blueberries, mango, 1 tbsp honey, flour, lemon juice, ¼ tsp nutmeg, and ¼ tsp cinnamon. Set aside.
In a small bowl, combine the quick oats, bran, grape-nuts, oil, ½ tsp cinnamon, ¼ tsp nutmeg and remaining tbsp of honey. Work with a spoon until topping comes together.
Equally distribute the blueberry-mango mixture into 4 individual custard or tart pans. Top with the cereal mixture and bake for about 20 minutes. Serve with a dollop of vanilla yogurt or fat free whipped topping!
Note: I’m glad I’m posting this the next day. The grape-nuts, although crispy when hot out of the oven did not hold their crispness the next day. Don’t get me wrong, still good! just not crispy.
|Servings||Amt per Serving|
|4||1 “Crisp” Cup (without ice cream)|
|125||2g||3g||old: 2||new: 3|