Pineapple Mango Gluten Free Crisp For Two

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This Pineapple Mango Gluten Free Crisp is a tropical fruit dessert that is easy, bright, and perfectly portioned for two.  Coconut sugar provides caramel sweetness, and the gluten free crisp topping is made with almond flour and oats.  A small batch dessert that is great for spring, Easter, or summer!

this recipe

I guess this weekend is the start of Spring.  Seems like yesterday I was watching Hallmark Christmas Movies.  But I love the change in the seasons.  It means light, bright, and juicy fruit desserts are about to dominate my food blog.  And this easy, small batch recipe for Pineapple Mango Gluten Free Crisp is my way of welcoming the new season!

As the name implies, pineapple and mango are the spotlight in this dessert.  However, it does take on a tropical twist with the addition of toasted coconut in the crisp topping.  And while I have another crisp recipe on the blog – the Biscoff Apple Mini Crisp – this particular recipe is my favorite of the two.  For the following reasons:

• Bright and Juicy Fruit – When you think of pineapple and mango, do you immediately think of the fruit juices running down your hands as you eat it?  That is what this recipe is like, without the mess on your hands!
• Fruit Flavored Caramel Syrup – If that is actually a thing!  But it is the perfect description for what happens when the juicy fruits get baked.  
• Crisp Topping with Flavor – No offense to other crisp toppings.  However, the coconut, almond flour, and coconut sugar in this crisp topping all feature ingredients that have a distinctly delicious flavor.

Ingredients

• Pineapple – Canned pineapple works great, though you could certainly use a fresh pineapple!  I recommend pineapple chunks so you have nice, bite-size pieces.
• Pineapple Juice – We use a little of the juice from the can to add to the filling.  
• Mango – I used frozen mango chunks, and did not thaw them.  Though you can use fresh mango (great it if is in season!) cut into bite-size chunks.
• Coconut Sugar – This is a refined sugar-free dessert thanks to the coconut sugar.  It gives the filling and the topping a rich, caramelly flavor (just like brown sugar would).
• Tapioca Flour – The tapioca acts as a thickener in the filling.  You can swap it out with cornstarch if you prefer.
• Almond Flour – I recommend blanched almond flour for the crisp topping.
• Rolled Oats – To keep the recipe gluten free, look for rolled oats that are specifically called out as being gluten free.  While oats are naturally gluten free, some may be processed in facilities where cross-contamination can occur.
• Unsalted Butter – The butter can be room temp (cool) or even still cold.  It will get worked into the mixture to make a cookie dough-like texture.
• Shredded Coconut – Use any shredded coconut you prefer – sweetened or unsweetened.  I do recommend toasting the coconut flake though.  It gives a nice crunchy texture to the coconut.

Helpful Tips

• Canned pineapple works great – I like easy recipes, so let’s keep the ingredients easy.  You can use a fresh pineapple and cut it into chunks, though canned pineapple chunks work just as good.
• Reserve a little juice for the filling – A little of the pineapple juice from the can will make the filling extra syrupy.   
• The mango can be fresh or frozen – I used frozen mango chunks because it is easier.  And I didn’t thaw the mango.  Though fresh mango would work just as well.
• Cover the crisps if the top starts to brown too quickly – If you notice the crisp topping baking faster than the filling, loosely cover with aluminum foil until done baking to keep it from burning.
• Adjust the recipe as you like – This pineapple crisp recipe is extremely versatile.  You can swap out the fruit in the filling, double (or even triple) the recipe to make more servings, and/or use whatever baking dish(es) you have on hand.  There are no hard-fast rules with this recipe, so make it your own!

Recipe FAQ

More Tropical Fruit Desserts

• Small Batch Pineapple Dole Whip
• Mango Grapefruit Cream Dessert
• Peach and Citrus Refresher
• Pineapple Mango Icebox Cake
• Creamy Pina Colada Dairy-Free Ice Cream 

Pineapple Mango Gluten Free Crisp

5 from 1 review

This Pineapple Mango Gluten Free Crisp is a tropical fruit dessert that is easy, bright, and perfectly portioned for two.  Coconut sugar provides caramel sweetness, and the gluten free crisp topping is made with almond flour and oats.  A small batch dessert that is great for spring, Easter, or summer!

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AuthorErin Cernich

DietGF

Yield4 Servings

Prep10 minutes minutes

Cook30 minutes minutes

Cook ModePrevent your screen from going dark

Equipment

• ▢
  Small Casserole Dishes

Ingredients

Pineapple Mango Filling

• ▢ 20 ounces pineapple chunks, drained (1 can)
• ▢ 2 tablespoons pineapple juice (from the can)
• ▢ ½ cup mango, chopped into chunks (fresh or frozen)
• ▢ 2 tablespoons coconut sugar
• ▢ 1 teaspoon tapioca flour (or cornstarch)

Gluten Free Crisp Topping

• ▢ 5 tablespoons blanched almond flour
• ▢ 5 tablespoons rolled oats
• ▢ 2 tablespoons coconut sugar
• ▢ 3 tablespoons unsalted butter, cubed
• ▢ ¼ cup sweetened or unsweetened shredded coconut (toasted optional)

Instructions

 

• Preheat the oven to 350F degrees and adjust the oven rack to the middle position.

Pineapple Mango Filling

• Drain the pineapple chunks and reserve 2 tablespoons of the juice.
• In a medium mixing bowl, add the pineapple, reserved pineapple juice, mango chunks, 2 tablespoons coconut sugar, and tapioca flour (or cornstarch). Stir to combine. Pour equal amounts of the filling into your baking dish(es). Set aside. Note – If using frozen mango, it does not need to be thawed. See Notes below for baking dish recommendations.
  20 ounces pineapple chunks, drained, 1/2 cup mango, chopped into chunks, 2 tablespoons coconut sugar, 1 teaspoon tapioca flour, 2 tablespoons pineapple juice

Gluten Free Crisp Topping

• In a small mixing bowl, add the almond flour, oats, and coconut sugar. Stir to combine. Add in the butter cubes and cut the butter into the dry ingredients using two forks or your fingers. Mix until the mixture becomes moistened by the butter (much like a cookie dough). Add in the coconut flakes and stir in to combine. Note – You can toast your coconut flakes beforehand. Sprinkle the coconut onto a baking sheet and toast in the preheating oven for about 7 minutes – or until golden. The toasted coconut gives the flakes a crunchier texture.
  5 tablespoons blanched almond flour, 5 tablespoons rolled oats, 2 tablespoons coconut sugar, 3 tablespoons unsalted butter, cubed, 1/4 cup sweetened or unsweetened shredded coconut
• Sprinkle the crisp topping equally over the filling in the baking dishes. Bake the crisps for 30 minutes – or until the top is golden and the filling is bubbly. Note – While baking, if the topping is browning too quickly, loosely cover with aluminum foil until finished baking.
• Cool the crisps on a wire cooling rack. Serve warm and top with your favorite ice cream or whipped cream. Enjoy!

I’d love to hear from you!If you try the recipe, please let me know! Leaving a comment + star encourages others to try it, and the support helps me continue to provide FREE recipes. Thank you!

Notes

• Baking Dishes – You can bake the crisps in small pie dishes or casserole dishes (these are the ones I used).  You can also use ramekins, a larger casserole dish, or any oven-proof baking dish.
• Serving Size – This Pineapple Mango Crisp recipe can easily be doubled.

Nutrition Estimates

Calories: 230kcal | Carbohydrates: 23g | Protein: 3g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 23mg | Sodium: 27mg | Potassium: 92mg | Fiber: 2g | Sugar: 12g | Vitamin A: 486IU | Vitamin C: 9mg | Calcium: 29mg | Iron: 1mg

Nutrition information is calculated by a third-party and should only be considered an estimate and not a guarantee.