Mango Nectarine Crisp

<span itemprop="name">Mango Nectarine Crisp</span>

It’s like a peach crisp, but with tropical flair. Serve with a dollop of vegan coconut whipped cream or scoop of non-dairy vanilla ice cream.

  • Prep Time: 30m
  • Cook Time: 40m
  • Total Time: 1h 10m


  • 4 medium-large nectarines, sliced
  • 2 large ripe mangos, sliced
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon nutmeg
  • 1 tablespoon cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup pecans, chopped
  • 1/3 cup rolled oats
  • 1/4 cup raw/organic sugar
  • 1/2 cup brown sugar
  • 3/4 cup flour
  • 1/2 cup coconut oil, chilled
  • 1 tablespoon maple syrup


  1. Preheat oven to 350º
  2. Measure out the coconut oil and place in the fridge
  3. Prepare an 8-inch square or 9-inch rectangle pan with cooking spray
  4. Slice mangos and nectarines (you can use more of one or all just one, just try to get about 4 cups of fruit) and line them up in the pan
  5. Sprinkle some cinnamon over the fruit and give them a stir
  6. Add all the dry ingredients to a mixing bowl and stir to combine
  7. Stir in vanilla and maple syrup
  8. Add coconut oil into the dry mixture.
  9. Combine the coconut oil with a pastry cutter, forks or your hands. If you use your hands—be cautious not to over saturate, as that coconut oil will melt on you pretty quickly

Leave a Reply

Your email address will not be published. Required fields are marked *