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Blackberry-Mango Crumble

My husband loves fresh-picked blackberries at the height of summer, and mango is a favorite combination with the berries in this crumble. A little lime adds just enough zing to balance the sweetness of the filling.—Patricia C. Quinn, Omaha, Nebraska
  • Total Time
    Prep: 20 min. Bake: 35 min.
  • Makes
    8 servings


  • 4 cups cubed peeled mangoes (about 4 medium)
  • 4 cups fresh blackberries
  • 1 tablespoon lime juice
  • 1/2 cup sugar
  • 1/4 cup cornstarch
  • 1/4 teaspoon salt
  • 1/2 cup quick-cooking oats
  • 1/4 cup macadamia nuts, chopped
  • 1/4 cup packed brown sugar
  • 2 tablespoons sweetened shredded coconut
  • 2 tablespoons all-purpose flour
  • 1 tablespoon grated lime zest
  • Dash salt
  • 1/4 cup cold butter, cubed


  • Preheat oven to 375°. In a large bowl, toss mangoes and blackberries with lime juice. In a small bowl, mix sugar, cornstarch and salt; add to fruit and toss to coat. Transfer to a greased 11x7-in. baking dish.
  • In a small bowl, mix the first 7 topping ingredients; cut in butter until crumbly. Sprinkle over fruit. Bake until filling is bubbly and topping is golden brown, 35-40 minutes. Serve warm.
Nutrition Facts
1 serving: 285 calories, 10g fat (5g saturated fat), 15mg cholesterol, 161mg sodium, 49g carbohydrate (35g sugars, 6g fiber), 3g protein.

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