It cannot get any Summer than this. Fresh and sweet Peach and Mango topped with crunchy crisp topping and baked until bubbling, I cannot get enough of this Peach and Mango Crisp.
What is a “Crisp”
A “Crisp” is a baked fruit dessert with crispy toppings, hence the name. The topping is normally made of crumble flour, butter and sugar, sometimes with rolled oats and some toasted or shaved nuts. It is often interchangeable with a “crumble” which is also the same concept as having a crumble crispy toppings and underneath a choice of fresh or frozen fruits. “Crisp” is more like American style dessert, while a “Crumble” is of British origin but the concept of how they are made also almost the same. Crumble can be sweet and savory, although the sweet version is the most popular and common one.
I had been waiting for this moment, I had been wanting to making this Mango and Peach Crisp for as long as I can remember. Actually, I had been dying to make crisp, crumbles and cobblers all year-long, not just this recipe. Almost anything were I can use and bake fresh fruits. I could have done it anyone of the year, but I really want to use fresh fruits instead of canned fruits and so I waited, and waited for Summer to come, and I’m just glad that Summer finally arrived. I have so many summer treats stored for us, so stay with me and let’s make out Summer filled with delicious mouth-watering treats.
So this Mango and Peach Crisp, it’s so good!Some people call it crumble, some call it crisp but either way you call it, you will always end up with this heavenly Summer treat. It’s sweet and tangy, its soft warm fresh, and it got a nice “crisp” and crunch on top, then there goes a generous scoop of ice cream on top. It’s definitely a Summer MUST try dessert. I hope you’ll give it a try, and I promise you will not regret it.
What are the ingredients for Peach and Mango Crisp?
- Mango – Use ripe but not too ripe to avoid getting it too mushy when it bakes. I used 1 large Mango, you can use more and reduce the Peach portion. Cut into pieces but do not cut too small.
- Peach – Same with Mango, Use ripe but not too ripe to avoid getting it too mushy when it bakes. Cut into pieces but do not cut too small.
- Sugar – Adds sweetness and also helps to thicken the sauce. The amount could vary slightly depending on how sweet the fruits you are using. I only used 1 tbsp because both fruits are sweet enough.
- Cornstarch – This help thicken the sauce so do not skip it. If you have chia seed, you can also use it as replacement.
How do you make Peach and Mango Crisp?
There are 3 major parts in making a crisp, and both are super easy and simple.
Making the Crisp Topping – This can even be done ahead of time and would only require mixing all the ingredients in a bowl. Simply melt the butter then add flour, rolled oats, sugar and salt. Sometimes I also add chopped nuts for additional texture. If you want to make this ahead of time, simply store it in a covered container and keep it in the refrigerator until you are ready to use it. You can even make a large batch and keep it in the freezer for future use.
Mixing the Fruits – This is probably the simplest thing to do. How difficult it is to prepare the fruits anyway. Simply cut the fruits into small pieces, but not too small so that it doesn’t get too mushy as it bakes. You want a nice visible chunks or Peach and Mango once it is done cooking, the last thing you want is to end up with a jam texture where everything is smooth. The mixture is basically just the fruits, sugar and cornstarch to help thicken the sauce. Adjust the sugar depending on how sweet the fruits you are using while bearing in mind that if you intend to serve it with ice cream (which is a MUST and the best way to enjoy it) you would not want it to be too sweet as well as the ice cream will also give additional sweetness.
Bake – Of course we need to bake this beauties. 350F for 45 minutes, or until you can see the fruit juice starts to get bubbly that is a good indication that it is ready to be taken out of the oven.
This needs to rest to allow the sauce to thicken
However tempted you are to dig in (and you will), hold yourself and give it time to rest. 30 minutes to 1 hour or more to allow the sauce to thicken. So if you plan to serve this for dessert, I suggest bake it at least 1 hour ahead to give it time to rest, serving it right out from the oven is really not a good idea. You will end up with a puddle of juice from the fruits, and that my friend is not really what you want. So, prepare it ahead of time, ok?
- 1 Ripe Mangoes – cut it cubes
- 4 Ripe Peaches – sliced
- 1 tbsp granulated Sugar (more or less depending on how ripe and sweet the fruits)
- 1 tbsp Cornstarch
- 4 tbsp All-Purpose Flour
- 5 tbsp cup Rolled Oats
- 2 tbsp Butter
- 1 tbsp Brown Sugar ( For sweeter topping, add 1 tbsp more)
- 1/8 tsp Salt
- Peach and Mango measurement can be change. You can use more Mango or more Peach or equal of both. The combination of both should at least be 1 lb
- Feel free to add more sugar in the Peach and Mango mixture depending on how sweet the fruits you are using.
- Make the Base Fruit Filling: Wash, remove the skin & seed and cut Mango and Peach. Transfer in a bowl then add 2 tbsp sugar and cornstarch. Stir to combine. Taste your fruits, you may need to increase the sugar depending on how ripe and sweet the fruits.
- Make the Crisp Topping: In a separate bowl, add melted butter, flour, rolled oats, brown sugar and salt. Mix to combine.
- Into the Pan: Transfer fruit mixture in a square or round pan, about 6-7 inches in size or any baking dish that could fit the mixture.
- Sprinkle Crisp Topping: Sprinkle toppings evenly over fruits mixture. Transfer into a baking tray lined with aluminium foil or parchment paper just in case the mixture overflow.
- Bake for 35-40 minutes or until the top turned brown and the fruit mixture is bubbling.
- Rest and Cool: Let rest for 30 minutes to 1 hour to allow the sauce to thicken.
- Serve: Scoop into a bowl and serve with vanilla ice cream or yogurt.
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