Serves 9
45 min
Clean Blueberry Mango Crumble
Recipe GLPR0adf6320d57ffd
A naturally sweetened fruit crumble featuring frozen blueberries and mango topped with a wholesome oat and cinnamon mixture. This dessert is baked until the fruit juices bubble and the topping becomes golden and crispy. Allow it to cool and chill for the perfect texture and balanced sweetness.
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Ingredients
2 cups Frozen blueberries
3 cups Frozen diced mango
3 tbsp Cornstarch
2 tbsp Agave nectar
¾ cups Old-fashioned rolled oats
¼ cups Whole wheat flour
1 tsp Ground cinnamon
2 tbsp Unsalted butter, melted
Directions
Preheat your oven to 350°F. Spray an 8-inch square baking pan with nonstick cooking spray and set aside.
In a small mixing bowl, combine the rolled oats, whole wheat flour, and cinnamon.
Pour the melted butter and agave nectar into the oat mixture and stir until everything is evenly moistened and combined.
In a medium bowl, add the frozen blueberries, frozen diced mango, and cornstarch. Toss gently until the fruit is completely coated with the cornstarch.
Spread the fruit mixture evenly into the prepared baking pan.
Distribute the oat crumble topping evenly over the fruit, breaking apart any clumps if needed.
Bake for 40 to 50 minutes, until the fruit juice is visibly bubbling around the edges of the pan and the oat topping is golden and crunchy.
Remove from the oven and allow the crumble to cool completely to room temperature.
For best results, refrigerate the crumble for at least 2 hours after it has cooled. This allows the fruit juices to thicken, making the crumble easier to serve and improving the overall texture.
