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4.62 from 18 votes

Gluten Free Fruit Crisp | Mango Blueberry + Ginger

Prep Time20 mins
Cook Time35 mins
Total Time55 mins
Course: DESSERT, DIET, sweet things
Cuisine: American, gluten free, vegan
Calories: 1740kcal
Author: Dani Spies


  • 3-4 cups mango cut into bite size pieces
  • 2 cups blueberries
  • The juice of 1/2 a lemon
  • 1 tablespoon grated ginger
  • 1 tablespoon coconut sugar
  • 1 tablespoon arrowroot starch
  • Pinch of salt
  • 1.5 cups old-fashioned rolled oats
  • 1/2 chopped walnuts
  • 1.5 teaspoons cinnamon
  • 1/2 cup coconut sugar
  • 3/4 teaspoon salt
  • 1/4 cup melted coconut oil


  • Pre heat oven to 350F.
  • In a large bowl combine mango, blueberries, lemon juice, and ginger. Sprinkle in sugar, arrowroot and salt, lightly toss everything together.
  • Pile fruit mixture into a greased 88 (or 99) baking dish.
  • In a separate bowl, mix together the oats, walnuts, cinnamon, coconut sugar, salt and cinnamon.
  • Evenly spread the crisp topping over the mango-blueberry mixture and pop into the oven for 35-40 minutes or until the top is golden brown, the fruit is bubbly and your kitchen smells amazing.
  • Serve warm, room temperature (or cold!) and top with your favorite ice-cream, whipped cream or yogurt topping. Enjoy!


Calories: 1740kcal | Carbohydrates: 289g | Protein: 23g | Fat: 66g | Saturated Fat: 49g | Sodium: 1941mg | Potassium: 1499mg | Fiber: 29g | Sugar: 159g | Vitamin A: 5515IU | Vitamin C: 208.9mg | Calcium: 166mg | Iron: 7mg