Gluten-Free Mango Cranberry Crisp

By: Hannah Lee Leidy
mango cranberry crisp on a plate and served from a skillet
Image by Erik Meadows

As the pastry chef at Miller Union in Atlanta, Claudia Martinez concocts lighter, fruit-driven desserts to match executive chef Steven Satterfield’s menus and daily creations. The dessert course, she says, shouldn’t “make you forget about the meal you just had. Dessert shouldn’t be so overpowering.” Rather, it should act as a complement to the meal.

This mango cranberry crisp does exactly that. Busting with fresh mango pieces and tart pops of cranberries and covered with seedy and buttery crumble, this dessert gives a sweet finish to the meal without being saccharine. Think of it as the nighttime version of the breakfast granola bowl.

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Serves 6

    for the topping
  • 1 cup old-fashioned oats
  • ½ cup almond flour
  • ⅓ cup sliced almonds
  • ½ cup pumpkin seeds
  • ⅓ cup brown sugar
  • ½ teaspoon salt
  • ½ teaspoon vanilla paste or extract
  • 4 tablespoons butter at room temperature
  • for the filling:
  • 4 cups mango, diced small
  • ¼ cup brown sugar
  • Zest of 1 lime
  • 1 tablespoon cornstarch
  • ½ teaspoon vanilla
  • paste or extract
  • 1 cup dried cranberries
  • Vanilla ice cream for serving
  1. Make the topping: In a large bowl, add all ingredients except butter and mix well with hands. Cut butter into small chunks, add to flour mixture, and work until mixture just comes together into small crumbly clumps. Set aside.
  2. Make the crisp: Preheat oven to350 degrees. In a large bowl, combine mango, brown sugar, zest, cornstarch, and vanilla. To a cast-iron skillet or individual ramekins, add mango mixture, scatter cranberries on top, and sprinkle with oat topping.
  3. Bake until fruit is bubbling and topping is golden, 45 to 60 minutes. Serve warm with vanilla ice cream.
  • Recipe By
    Pastry chef Claudia Martinez of Miller Union, Atlanta
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