Blackberry Mango Crisp

In my post about wildberry sauce, I mentioned the blackberries I brought back from my wonderful trip to Oregon. My little brother and sweet husband picked them for me on the last day I spent in Oregon. I was sick in bed with the flu. It was not a fun way to spend the last day of vacation, but I'm really glad it didn't happen at the beginning of my trip! As soon as we got home, my sweet husband washed them up and froze them so they wouldn't go bad. He doesn't like blackberries, so they were safe from snitching until I was over my illness and ready to use them. I have been thinking about those blackberries a lot. I wanted to make something special, but I wasn't sure what.

My inspiration came earlier his week when I came across a fantastic deal on mangoes while grocery shopping. I love mangoes! I love blackberries! It seemed like fate! I came up with this delicious crisp that uses both of these fruits. I hope you enjoy it as much as I did. I have more blackberries left, so I'll be making some other great treats with them in the future.

Fruit Filling:
2 large mangoes pealed and chopped (about 2 C worth)
2 C fresh or frozen blackberries
2 TB lemon juice
1 tsp cinnamon
2 TB brown sugar
3 tsp corn starch

Topping:
1 C oats (certified gluten free if needed)
1/2 C almond flour
1/3 C brown sugar (packed)
2 tsp cinnamon
pinch of salt
1/2 tsp nutmeg
1/2 tsp ground cloves
1/3 C water
1 TB extra virgin olive oil
Extra TB brown sugar

Gently mix together the filling ingredients until the fruit is evenly coated. Spread into the bottom of a 9X9 baking dish (I used two 5x8 dishes) and set aside.
Stir together the oats, almond flour, sugar, spices, and salt until well blended. Add the oil and water and mix until everything is well incorporated. Sprinkle the topping mixture into the baking dish over the top of the fruit. Sprinkle the extra tablespoon of brown sugar evenly over the top.
Bake for 25-35 minutes or until the fruit is bubbling up on the edges and the topping is just slightly browned.
Serve warm or chilled; it's great either way! Ice cream or whipped cream is a nice addition if you'd like, but it really doesn't need anything.

I loved how this turned out! The crisp topping was perfectly sweet with a hint of spicy clove. The mangoes cooked up so smoothly and the two fruits complimented each other well. The color was beautiful too! I love when my food is visually appealing as well as delicious!

Shared at these awesome blogs:

Feature Friday at Blissful and Domestic

Home and Garden Thursday at a Delightsome Life
Treasure Hunt Thursday at From my Front Porch to Yours

Clever Chicks Blog Hop at The Chicken Chick

Sunday Linky at Suburbs Mama

Silver Pennies Sundays at Finding Silver Pennies

Craftastic Monday at Sew Can Do
Manic Monday at Serendipity & Spice 
Mostly Homemade Mondays at Homegrown and Healthy 
Rock 'N' Share Wednesday at The Shady Porch 
Allergy Free Wednesday at Tessa the Domestic Diva
Gluten Free Wednesdays at The Gluten Free Homemaker
Down Home Blog Hop at Tilly's Nest 
BFF Open House at The Answer is Chocolate 
Super Sunday Link Party at Who Needs a Cape? 
Gluten Free Friday at Vegetarian Mama 
From the Farm Blog Hop at Sunny Simple Life