Crisps are practical desserts. With fruit, a few other pantry ingredients, and an hour, you can have all the comfort of a pie without any of the hassle. I think they make a delicious breakfast, too, especially paired with Greek yogurt. This crisp recipe uses frozen fruit for convenience. I like making this in mini cocottes so refrigerating and reheating throughout the week is easy, but you could use a small loaf pan.
ingredients
- Frozen mango chunks make this practical to make any time of year, regardless of whether mango is in season where you live.
- Maple syrup adds sweetness without adding refined sugar. Just make sure you’re using real maple syrup!
- Collagen protein powder dissolves easily and adds protein to this meal, bumping up the nutritional value.
- Chia seeds add a little bit of texture and tons of nutrition.
- Cardamom, cinnamon, coriander, and clove add the warmth you’d expect from this dessert.
- Flour, oats, maple syrup, and unsalted butter come together for the crumbly topping.
how to make the coziest mango breakfast crisp
step one
While you’re preheating the oven to 425 F, you’ll microwave the frozen mango chunks until they’re no longer frozen. This helps them cook evenly when baked in the crisp.
step two
Next, you’ll add the spices, maple syrup, collagen powder, and a pinch of salt to the mango, then mix well until combined. Pour the mixture into four mini cocotte dishes and place on a cookie sheet. If you don’t have mini cocotte dishes, use a small loaf pan.
step three
You’ll make the topping next. Using a fork, mix together all topping ingredients but the butter. Once the ingredients are combined, mix in the butter, mashing it with a fork or your hands until the butter is in pea-sized chunks and well-coated by the other ingredients.
step four
Scatter the topping over the mango mixture and bake for 25 minutes, until the filling bubbles on the sides and the topping is golden brown. Let it cool for at least 10 minutes before eating it, or you’ll scorch your mouth! I like to top it with a hearty scoop of vanilla Greek yogurt for more protein and to stand in for the ice cream I’d be having with it if this were dessert.
tasting notes
the coziest mango breakfast crisp
Ingredients
For the filling
- 3 cups frozen mango chunks
- 1 teaspoon maple syrup
- 1 tablespoon unflavored collagen protein powder
- 1 teaspoon chia seeds
- 1/8 teaspoon cardamom
- 1/8 teaspoon cinnamon
- 1/8 teaspoon coriander
- 1 Tiny pinch of clove
- Pinch of salt
For the topping
- 1/8 teaspoon cardamom
- 1/8 teaspoon cinnamon
- 1/8 teaspoon coriander
- 1 Tiny pinch of clove
- Pinch of salt
- 2 tablespoons flour
- 1/4 cup rolled oats
- 1 teaspoon maple syrup
- 2 tablespoons unsalted butter
For serving
- Vanilla Greek yogurt
Instructions
- Preheat the oven to 425 F. While it’s preheating, put the frozen mango chunks into a microwave-safe bowl. Microwave for about 3 minutes, stirring every minute or so, until the mangos are no longer frozen.
- Add the spices, maple syrup, collagen powder, and a pinch of salt and mix until well combined. Pour the mixture into four mini cocotte dishes and place on a cookie sheet. If you don’t have mini cocotte dishes, use a small loaf pan.
- Make the topping. Using a fork, mix together all ingredients but the butter. Next, mix in the butter, mashing it together with your hands until the butter is in very small chunks (pea-sized or smaller) and well coated by the other ingredients.
- Scatter the topping over the filling and bake for 25 minutes, until the filling is bubbling on the sides and the topping is golden brown.
- Let cool at least 10 minutes before eating, or you’ll scorch your mouth! Top with a hearty scoop of vanilla Greek yogurt for a tasty breakfast.
Notes
- This is my favorite collagen protein powder, but you can use your favorite if you have one! I typically use collagen because it dissolves well, doesn’t add much of a taste, and adds protein. You could use another protein powder, but it might affect the taste and texture.
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