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Pineapple mango crisp for one with whipped cream on top
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5 from 1 review

Pineapple Mango Gluten Free Crisp

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!
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Dessert
Cuisine: American
Keyword: Crisp, Gluten Free, Mango, Pineapple, Small Batch, Tropical
Servings: 2
Author: Erin Cernich

Equipment

  • 2 - Small Pie Dishes or small casserole dishes

Ingredients

Pineapple Mango Filling

  • 1 20 ounce can pineapple chunks, drained
  • 1/2 cup mango, chopped into chunks fresh or frozen
  • 2 tablespoons coconut sugar
  • 1 teaspoon tapioca flour or cornstarch
  • 2 tablespoons pineapple juice from the can

Gluten Free Crisp Topping

  • 5 tablespoons blanched almond flour
  • 5 tablespoons rolled oats, gluten free
  • 2 tablespoons coconut sugar
  • 3 tablespoons unsalted butter, cubed
  • 1/4 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.

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.
  • 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!

Notes

  • Baking Dishes - You can bake the crisps in small pie dishes or these casserole dishes (these are the ones I used).  Or, you can use ramekins, a larger casserole dish, or any oven-proof baking dish.
  • Serving Size – This Pineapple Mango Crisp recipe can easily be doubled.
  • Whipped Cream - This recipe for whipped coconut cream is delicious on top of the crisps!