Fit Mitten Kitchen · by Ashley★ 5.0 (1)
Blueberry Crisp with Mangos
NUTRITION · PER SERVING55M COOK
CAL 10%·PRO 6%
CARBS 28G58% OF CAL
3G FIBER0G ADDED0G INTRINSIC10G OTHER15G TOTAL SUGAR
FAT 9G40% OF CAL
5G SAT3G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A simple fruit crisp combining mango and blueberries with a buttery oat and coconut topping. This summer dessert is customizable for dairy-free and gluten-free diets.
dessertamerican🥧 baking dish🔥 ovendairy freeveganvegetarian
View the full recipe on Fit Mitten Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 1 large mango or 2 medium (cut into slices or chunks)
- 1 pint fresh blueberries
- 1 tablespoon granulated sugar
- 1 tablespoon cornstarch
- 4 tablespoons unsalted butter or vegan butter
- 3 tablespoons brown sugar
- 3/4 cup rolled oats (gluten-free if needed)
- 1/3 cup white whole wheat flour
- 1/3 cup unsweetened coconut flakes
- 1/8 teaspoong fine sea salt
At a glance
PER SERVING · TIME 55M
CAL 10%·PRO 6%
CARBS 28G58% OF CAL
3G FIBER0G ADDED0G INTRINSIC10G OTHER15G TOTAL SUGAR
FAT 9G40% OF CAL
5G SAT3G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 40m
- Sodium
- 41mg
- Total sugar
- 15g
- Added sugar
- ≥5g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 186mg
- Calcium
- 18mg
- Iron
- 0.88mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 41MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.