Gluten-Free Banana, Mango, and Coconut Crisp

Image of Corinne Trang
Rated 5.0 based on 2 customer reviews
Gluten-Free Banana, Mango, and Coconut Crisp
Gluten-Free Banana, Mango, and Coconut Crisp


  • 3 ripe mangoes - peeled, pitted, and chopped
  • 4 ripe bananas, peeled and chopped
  • 2 cups rolled oats
  • 1 cup unsweetened shredded coconut
  • ⅓ cup gluten-free flour
  • ¼ cup granulated sugar
  • ⅓ cup coconut oil
  • pinch kosher salt


  1. Preheat oven to 375°F (190°C).
  2. Mix mangoes and bananas together in a 9-inch square baking dish.
  3. Mix together the rolled oats, shredded coconut, flour, sugar, oil and salt, in a bowl until well combined. Generously cover the fruit with the oat and coconut mixture.
  4. Place the baking dish on a baking sheet and bake until the top is golden and the fruit starts bubbling around the edges, about 45 minutes; let cool for 15 minutes before serving.
Mealthy tip:

The best fruit desserts are made with ripe fruit, so be sure to select soft ones, even ever-so-slightly bruised, and rely on them for sweetness rather than adding too much sugar. The crunchy topping is what everyone loves. Be generous with it, and this dessert will be a winner every time. Make sure the oats you use are gluten-free if you are sensitive to gluten.


5.0out of 5 Stars

(2 Reviews)

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What others are saying

Image of Katie Hason

Katie Hason says:

This coconut crisp is great as a dessert, but sometimes I also enjoy it as a sweet breakfast on the weekends. If you like mangoes, you will love this recipe. Sometimes I also swap out sugar for honey, or another natural sweetener. Delicious!

Image of Jessica Scott

Jessica Scott says:

I have a total love affair with mango and this delicious, crispy oatmeal dish was just what I needed to get my fix. I know it's labeled a "dessert", but I totally made this for breakfast and loved it. The crunchy topping was my favorite.