Gluten-Free and Vegan Banana, Mango, and Coconut Crisp

Image of Corinne Trang
Rated 5.0 based on 2 customer reviews
Gluten-Free and Vegan Banana, Mango, and Coconut Crisp
Gluten-Free and Vegan 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
  • cup gluten-free flour
  • ¼ cup granulated sugar
  • 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.


5.0out of 5 Stars

(2 Reviews)

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What others are saying

Image of Jessica Scott

Jessica Scott says:

Delicious oatmeal breakfast that also doubles as a dessert! Super sweet and tasty. I also love the shredded coconut on top! Sometimes I add a little extra.

Image of Greg Jones

Greg Jones says:

I really liked this dish, it was delicious, sweet, and has a nice crunch. It's perfect with a creamy whipped cream topping for dessert.