Blueberry Mango Coconut Crisp Wheat Free Option Recipes
MANGO BERRY COCONUT CRISP
there's more, but I didn't think the title would fit, lol. I adapted this from a Bobby Flay recipe. This cooked up great, is full of fresh fruit, and is what summer bounty is all about!
Provided by chia2160
Categories Dessert
Time 55m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350°.
- Cook rum, sugar and ginger in the microwave for 1 minute. lower to simmer and cook 3 minutes more.
- Add mangoes and berries in a bowl, top with lemon juice and zest and stir.
- Top with sugar rum mixture.
- Spray the 9x9 baking dish with spray and add fruit, top with heated rum mixture and stir to combine.
- Using a fork combine sugar,butter, cinnamon and flour, mixing well.
- Top fruit with flour mixture.
- Top with coconut and macadamias, bake for 45 minutes until done.
Nutrition Facts : Calories 275.1, Fat 19.3, SaturatedFat 9.3, Cholesterol 30.5, Sodium 91.5, Carbohydrate 22.5, Fiber 3.6, Sugar 12, Protein 2.3
BLUEBERRY MANGO COCONUT CRISP (WHEAT-FREE OPTION)
This is an EASY dessert to make. It can be made with fresh or frozen fruit. It can be made in one dish or among a few, small, individual, oven-safe pots.
Provided by adams.wifey
Categories Dessert
Time 25m
Yield 1 fruit crisp, 2-4 serving(s)
Number Of Ingredients 8
Steps:
- combine all dry ingredients (including coconut) in a bowl.
- cut in cold butter.
- mix it all together with your hands - till it is crumbly.
- coat a 6-8 inch, oven safe dish with oil or butter.
- put about 1/3 of the oat mixture in the bottom of the pan.
- top with the fresh or frozen fruit.
- top it all with remaining oat mixture.
- bake @ 350 degrees for about 20 minutes or until slightly browned.
- if the top doesn't brown after 20 minutes, put it under the broiler on low for a minute or two until it is nice and crispy.
Nutrition Facts : Calories 884, Fat 56.4, SaturatedFat 35.2, Cholesterol 122, Sodium 376.8, Carbohydrate 84.5, Fiber 9.4, Sugar 19.5, Protein 14.4
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