Dig in to the taste of summer with this blueberry mango crisp. With blueberries on sale this week there’s no better time to give this recipe a try! Visit our full Weekly Ad to make the most of your shopping list.

Watch the recipe video here!

Ingredients:

Nonstick baking spray

¾ cup lightly packed brown sugar

½ cup plus 2 tablespoons all-purpose flour

1 teaspoon ground cinnamon

1 teaspoon ground ginger

¾ cup rolled oats

½ cup cold unsalted butter (1 stick), cut into small pieces

1 large ripe mango, peeled and sliced

16 ounces fresh blueberries (about 2-2/3 cups)

Instructions:

Preheat oven to 375°. Spray 2-quart glass or ceramic baking dish with nonstick baking spray.

In large bowl, whisk together ½ cup sugar, ½ cup flour, cinnamon and ginger; stir in oats. With fingertips or pastry blender, work in butter until pea-sized crumbs form.

In medium bowl, toss mango, blueberries, and remaining ¼ cup sugar and 2 tablespoons flour. Spread blueberry mixture evenly in prepared dish; sprinkle oat mixture evenly over blueberry mixture.

Bake 40 to 45 minutes or until most berries burst, sides are bubbling and top is golden brown; loosely cover with foil if top is browning too quickly. Let stand 10 minutes before serving.

Approximate nutritional values per serving: 301 Calories, 12g Fat (8g Saturated), 30mg Cholesterol, 6mg Sodium, 47g Carbohydrates, 4g Fiber, 3g Protein

Chef Tip

Serve warm with vanilla ice cream.