
This Blueberry Mango Crumble is a cozy, golden-topped dessert bursting with juicy blueberries and sweet tropical mango. The combination of warm cinnamon-spiced fruit and a crisp, buttery oat topping creates the perfect balance of flavors and textures. Using frozen fruit makes this super easy, while a touch of lemon zest and maple syrup enhances the natural sweetness. Best of all, this recipe is nut-free and can be made gluten-free with oat flour and gluten free rolled oats! Serve it warm with a scoop of vegan ice cream or a dollop of coconut whipped cream for an irresistible treat.
Ingredients
For the Fruit Filling
2 cups Frozen Blueberries
2 cups Frozen Mango Chunks (cut into smaller pieces if large)
1/4 cup Agave Nectar or Maple Syrup (or sweetener of choice)
1 Tablespoon Cornstarch or Arrowroot Powder (for thickening)
1 tsp Vanilla Extract
1/2 tsp Ground Cinnamon
1 tsp Lemon Zest (optional, adds brightness)
1 Tablespoon Lemon Juice
For the Crumble Topping
1 cup Rolled Oats
3/4 cup All-Purpose Flour (or Oat Flour for a Gluten-Free Version)
1/2 cup Coconut Sugar or Brown Sugar
1/2 tsp Ground Cinnamon
Pinch Nutmeg
1/4 tsp Salt
6 Tablespoons Vegan Butter, melted (or coconut oil)
Instructions
Preheat Oven to 375°F (190°C). Lightly grease a 9-inch baking dish.
In a large bowl, mix the frozen blueberries and mango with maple syrup, cornstarch, vanilla, cinnamon, lemon zest, and lemon juice.
Toss well until the fruit is evenly coated.
Transfer to the prepared baking dish.
In another bowl, mix oats, all-purpose flour, coconut sugar, cinnamon, and salt.
Pour in the melted vegan butter and mix until the texture becomes crumbly and slightly moist.
Evenly sprinkle the crumble topping over the fruit filling.
Bake for 35-40 minutes, or until the top is golden brown and crisp, and the fruit is bubbling.
Let it cool for about 10 minutes before serving.
Serve warm as-is, or with coconut whipped cream or vegan ice cream.
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