Sunny Mango Fruit Crisp

You can use any type of fruit for this recipe. You can also mix and match according to your fruit supply.

5 cups sliced mango, peeled apples, pears, peaches, or apricots

2-4 T sugar

1/2 cup brown sugar

1/2 cup rolled oats

1/4 cup flour

1/4 t. ground nutmeg, ginger, or cinnamon

1/4 cup butter

1/4 cup chopped nuts or coconut

Vanilla ice cream to serve.

Place fruit and sugar in 9×9 baking dish. I usually make a 7x 11 1/2 pan so I double the fruit and topping.

For topping, mix brown sugar, flour, oat, and spice(s) in a bowl.  Cut in butter until mixture resembles coarse crumbs. Add in nuts or coconut if using.

Bake in 375 F oven for 30 to 35 minutes or until fruit is tender.

Best served warm with vanilla ice cream.

Other options:

Blueberry: Add 4 T sugar and 3 T flour to fruit

Cherry: Add 1/2 cup sugar and 3 T flour to fruit

Rhubarb: Add 1 cup sugar and 3 T flour to fruit


  1. Foodisms of The Office Broccoli

    I love fruit crisp. I just made one for a party I had on the weekend. Quick and easy, especially when I don’t have time for fresh fruit, frozen works really well.


  2. dishnthekitchen

    And really, 5 cups of fruit is a ballpark estimate. You could put a lot more if you wanted. Just as long as you have enough topping to cover it.


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