Tropical Blueberry Mango Coconut Crumble

Tropical Blueberry Mango Coconut Crumble... bursting with fruit filled flavor and layered with a crumbly almond coconut topping!!  

Course Dessert
Cuisine American, Caribbean
Keyword blueberry, Mango
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 10 Servings
Calories 346 kcal
Author Holly Sander


For The Crumble Topping:

  • ¾ cup almond meal
  • 1/3 cup rolled oats
  • ¾ cup coconut flakes
  • ½ cup sliced toasted almonds
  • ½ cup packed light brown sugar
  • 1 teaspoon cinnamon
  • ½ teaspoon salt
  • ½ cup cold unsalted butter, diced into ½-inch cubes

For The Fruit Mixture:

  • 2 tablespoons brown sugar
  • 1/4 cup almond flour (or all-purpose flour if preferred)
  • 2 tablespoons lemon juice
  • ½ teaspoon ground ginger
  • 20 ounces Nature’s Touch frozen organic wild blueberries
  • 20 ounces Nature’s Touch frozen organic mangos


  1. Preheat the oven to 350 degrees.

  2. In a large bowl, mix 2 tablespoons brown sugar, ¼ cup flour, ginger, lemon juice, wild blueberries, and mangoes. Set aside.

  3. Combine almond meal, rolled oats, coconut flakes, sliced almonds, ½ cup brown sugar, cinnamon, ½ teaspoon salt, and cold unsalted butter. Mix the ingredients and work them together between your hands until it forms big crumbles.
  4. Pour fruit mixture into 9x13 baking dish, and evenly sprinkle the crumble topping over the fruit. Bake for 40-45 minutes, or until crumble topping is nicely toasted and fruit mixture is bubbling.