Peach Mango Blueberry Crisp

4 Servings
1 hr

Summer has some of the best seasonal fruits. Not much is better than biting into a nice, juicy, peach on a hot summer day... except maybe digging into a peach-based dessert. Thank goodness it is peach season in Niagara! Mango gives a unique but delicious twist to this fruity crisp. I had never heard of a pie or crisp with mango in it before, but I looked at my fruit bowl and thought "why not?". To be completely honest, mango baked in with this crisp is game changing. You simply must try it for yourself.

The fruit is the star of this dish, so I have left the topping quite light. If you like a larger amount of crisp-to-fruit ratio then double the topping portion of this recipe. Crisps are super simple to make and this one will disappear from the pan so fast you'll wonder what happened. Try it served warm with some whipped cream!

Peach Mango Blueberry Crisp
Recipe details
  • 4  Servings
  • Prep time: 10 Minutes Cook time: 50 Minutes Total time: 1 hr
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For the filling:
  • 3 peaches, peeled, pitted, and sliced
  • 1 mango, peeled, pitted, and sliced
  • 1 cup blueberries
  • 1/3 cup sugar
  • 2 tablespoons cornstarch
  • 1/2 teaspoon cinnamon
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla
For the topping:
  • 1/3 cup brown sugar
  • 1/3 cup oats
  • 1/3 cup flour
  • 1/4 cup butter
For the filling:
Toss together peaches, mangoes, blueberries, lemon juice and vanilla in a large bowl
Sprinkle sugar, cornstarch, cinnamon over fruit, and stir until fruit is completely coated
For the topping:
In a small bowl, mix sugar, oats, and flour
Cut butter into sugar mixture, until largest pieces are about pea sized
Preheat oven to 350 F
Pour fruit mixture into 8x8 baking dish
Sprinkle topping evenly over fruit
Bake in preheated oven for 50 minutes to one hour, or until fruit mixture is bubbling and topping is golden brown
Serve warm with whipped cream or ice cream
  • The riper the peach and mango, the better this crisp will turn out
Natalie | The Kollee Kitchen
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