Blackberry Mango Buckwheat Crisp

Blackberry Mango Buckwheat Crisp

If you’re a fan of apple crisp then I’m sure you’ll love this variation too!  I used frozen mango and blackberries, which makes this recipe even easier.  I’ve got a grain free version of apple crisp on the blog as well but for this one I used rolled oats and buckwheat flour for a thick and delicious topping.

Blackberry Mango Buckwheat Crisp

Who doesn’t like a thick crunchy topping?  I can’t decide if the topping or the filling is my favourite part.  It’s a close call!  I used coconut sugar to lightly sweeten the topping and filling of this recipe which has a slight caramel flavour to it.

Blackberry Mango Buckwheat Crisp

This is another one of those recipes that will make the house smell amazing while it’s baking in the oven.  Sooo good!  I came up with this recipe the other night when I wanted dessert.  We didn’t have much in the house for ingredients but we did have a big bag of frozen blackberries and mango for smoothies.  So a Blackberry Mango Buckwheat Crisp it was!

Blackberry Mango Buckwheat Crisp

At the time this recipe is being posted on my blog, we are actually soaking up the sun in Maui!  I haven’t travelled somewhere hot in years and was super excited for this trip.  In the past when there was an upcoming trip somewhere that I would be wearing a bikini, I would go into diet and exercise mode. I would try to be stricter with my calorie intake and cut back in the hopes of losing weight so I could have a perfect “beach” body.  I would also exercise more to burn more calories in the hopes that that would help get me to my perceived perfect body as well.

Blackberry Mango Buckwheat Crisp

This always lead to binge eating and even if I could stick to my strict regime I was miserable.  Not anymore.  I plan to wear a bikini on my body just the way it is.  I didn’t try to change my bodyweight, I just continued to focus on my health by continuing to eat lot’s of good nourishing food, getting enough sleep, moving my body, practicing stress management and taking my supplements.  I no longer let the way my body looks dictate whether I will continue to live my life and go on adventures and experience all the magical moments life holds.

Blackberry Mango Buckwheat Crisp

Blackberry Mango Buckwheat Crisp

There was a time that I did miss out on so much because I was so embarrassed and ashamed of my body.  I wanted my thin, anorexic body back but with that also comes a loss of my menstrual cycle, no sex drive, constipation, fatigue, insomnia, digestive upset and gas, depression and anxiety, hair loss, cold hands and feet, brain fog, etc.  Life is too short to be so focused on what our vessel looks like.  There are so many other parts to you and your physical body is just a small part.

Blackberry Mango Buckwheat Crisp

Choose love instead!  Choose to eat from a place of love, move your body from a place of self love, rest from a place of self love, talk from a place of self love.  When you do this, you get more intuitive and are able to understand better what your body is really asking you for.  Right now, it’s probably telling you it wants to enjoy a nice serving of this Blackberry Mango Spelt Buckwheat, while sitting down in a calm undistracted environment.

Blackberry Mango Buckwheat Crisp
Recipe Type: Dessert
Author: Richelle Ludwig
Prep time:
Cook time:
Total time:
A lovely combination of mango and blackberries with a thick, delicious topping.
Ingredients
  • Topping:
  • 1 cup gluten-free rolled oats
  • 1/2 cup buckwheat flour
  • 1 teaspoon cinnamon
  • 1/3 cup coconut sugar
  • 1/3 cup butter, melted
  • 1/2 teaspoon sea salt
  • Filling:
  • 3 cups frozen blackberries
  • 2 cups frozen mango
  • 1/4 cup coconut sugar
  • 1 teaspoon cinnamon
  • 2 tablespoons tapioca flour
Instructions
  1. Preheat oven to 350 degrees Fahrenheit.
  2. Let fruit thaw partially then mix with remaining filling ingredients.
  3. Transfer to an 8×8 baking dish.
  4. Melt butter then mix in with topping ingredients until crumbly.
  5. Top filling evenly with crisp topping.
  6. Bake for 50 minutes.

 



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