DistributorsDesserts · CRESPO KITCHEN
Mango and Berry Breakfast Crisp
Baked fruit sits beneath a maple-sweetened oat and almond topping.
65 min approx.8 servingsFresh mango
© 2026 National Mango BoardIngredients
- 3 cup cubed fresh mango (about three mangos)
- 3 tbsp cornstarch
- 1/2 cup sliced almonds
- 1/2 cup real maple syrup
- 1 cup blueberries
- 1/4 cup flaxseed meal
- 1/2 cup coconut oil
- 1 cup raspberries
- 1/4 cup quinoa
- 1/2 tsp salt
- 1 cup blackberries
- 2 cups old fashioned oats
- 1/2 cup finely ground almonds (or almond meal)
Method
- Heat the oven to 350°F. Toss mango and berries with cornstarch until coated.
- Separately combine oats, quinoa, flax, sliced and ground almonds, salt, coconut oil and maple syrup.
- Put the fruit in a greased 12-inch ovenproof skillet or 9-by-13-inch baking dish. Distribute the oat mixture over it.
- Bake for 35–40 minutes, until the topping is golden. Let it cool slightly before portioning.
Research sources
Adapted from the credited source, with wording and translation for RCF; not tested in our kitchen. Times are estimates. Sources consulted for ingredients and techniques:
Recipe credit: Recipe submitted by Julie Gransee, Lovely Little Kitchen