Dear Mom,
If we lived close by, I would make you this strawberry mango crisp for Mother’s Day brunch. It’s pretty, bubbly, and sweet, with many different layers. Just like you. There’s a nutty layer too – wink, wink. (Two teenage girls in the house can do that to a person!) When I think back to my teenage years, I feel guilty about how much I took our relationship for granted. I’m irritated by my former self who thought it was so ‘uncool’ to be seen with my mom at the mall. If I could get those years back, I would’ve proudly walked by your side and invited you more places with me. In my mind, parents were often obstacles to having more fun. I thought you were too cautious and worried about my safety and I couldn’t fully understand why you cared so much. Like that night I was really sick due to some poor choices and you sat beside my bed all night long, not sleeping a single wink, just to make sure that I would be ok. And then you grounded me like you should have. You knew that I wasn’t invincible like I thought I was.
After the teen years, I started to appreciate our relationship more with each passing year until one day it dawned on me that you are one of my best friends. You are one of the first people I share good news with or when I have a problem that needs sorting out. You have this magnetic smile that always makes me feel lucky to witness. I don’t have to worry that you’ll be bitter about my successes or secretly happy about my setbacks. Your love and support is as genuine as it gets.
This Mother’s Day has a new meaning in my life. I now understand why you were so afraid of losing me and why some days it was incredibly hard to let me go. The mother-daughter bond is a complicated one with many ups and downs, but it’s one that I can’t wait to navigate with my own daughter.
With love to you and all the mamas,
Angela
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Springtime Strawberry Lime Mango Crisp (Vegan + GF)
Yield
6-8 servings
Prep time
Cook time
Total time
Fresh strawberries, buttery mango and tangy lime create a naturally sweet, gooey crisp with a crunchy almond-oat-coconut topping. I love making this crisp in the springtime when mangos and strawberries are at their peak. And when I say "crisp", I really like a crisp topping (which is what you'll find here). Serve it as a healthy weekend breakfast or alongside a brunch. I especially love it after it’s chilled in the fridge overnight – the syrup thickens and the leftovers are irresistible the next morning. To turn it into dessert, add a scoop of ice cream. This recipe is adapted from the Apple Crisp in The Oh She Glows Cookbook.
Ingredients
FOR THE FILLING:
- 2 pounds fresh strawberries, hulled and chopped (about 5.5 cups)
- 2 cups chopped fresh mango (about 3 mangoes)
- 1 tablespoon arrowroot powder
- 3 tablespoons coconut sugar (or granulated sugar of choice)
- 1.5 tablespoons lime zest
- 1 tablespoon fresh lime juice
FOR THE TOPPING:
- 1 cup rolled oats, use certified gluten-free if necessary
- 1 cup thinly sliced almonds
- 1/3 cup almond meal or almond flour
- 1/4 cup unsweetened shredded coconut
- 1 teaspoon cinnamon
- 1/4 teaspoon fine grain sea salt
- 1/4 cup pure maple syrup
- 1/4 cup virgin coconut oil, melted
Directions
- Preheat oven to 375F. Lightly grease an 8-cup (2 litre) casserole dish.
- For the filling: Place the chopped strawberries and mango in a medium bowl and sprinkle the arrowroot powder on top. Toss until the fruit is coated.
- Stir in the sugar and zest. Drizzle on the lime juice and lightly toss to combine. Pour the fruit mixture into the prepared dish and spread out evenly.
- For the topping: In a medium bowl, stir together the oats, almonds, almond meal/flour, shredded coconut, cinnamon, salt. Pour on the maple syrup and melted coconut oil and stir until combined.
- Sprinkle the topping all over the fruit mixture in an even layer.
- Cover the dish with foil and poke a couple holes in the foil. Bake for 20 minutes, until the fruit is tender. Remove the foil and bake for another 15 to 20 minutes until the topping is golden and the filling is bubbling up around the sides.
- Serve with a scoop of non-dairy vanilla ice cream, coconut whipped cream, or simply on its own. Store in the fridge for 3-4 days.
Nutrition Information
(click to expand)
A couple quick updates:
– New Baby section on the blog
– I’m told that my Steven & Chris cooking segment is finally airing today. Fingers crossed!
Have a lovely weekend.
The letter to your mom is so touching!
And this strawberry lime mango crisp looks amazing!
A girl! Congratulations to you and Eric! This post was so touching. I can relate to the relationship you have with your mom. For me, it was with my grandmother, but we experienced similar ups and downs before I realized how close we were. I teared up a bit reading this. You have such a knack for writing, Angela!
The recipe looks delicious. I love the idea of springtime flavors in a dish that’s typically more fall-based.
A girl!!! Congrats!!
Aw this was a beautiful post, congratulations! That’s so exciting she’s a girl! And of course the recipe looks delicious as always (:
Thank you guys for your lovely comments! xo
Angela this is so gorgeous! The strawberry with the lime, the juicyness, and the crispy crumbles, and that awesome Emile Henry baking dish (I think, right?) – the color just pops and brings it to life!
And you are going to love having a baby girl…I cannot imagine my life without my daughter. Best gift of my life, past, present or future :)
Such a sweet letter to your mama, fun post. But love love love the recipe, I was just thinking I want to make a strawberry crisp the other day. Need to make this asap! Pinned.
This looks divine! Sending this post to my mom today <3
That is so beautiful, and a huge congratulations on your baby GIRL!!! I am so happy for you.
It’s a girl! Congrats! What a sweet letter and the perfect way to reveal the gender :) Enjoy this time! Can’t wait try the crisp, especially with mango! Yum.
Ahhhh….Congratulations on your baby girl! She is already so lucky to have a momma like you. (:
And, of course, this recipe looks phenomenal. Perfect for spring and summer. Thank you for sharing! xoxo
buildyourbliss.wordpress.com
ah this looks too good! My mom would love this!
Oooooh you’re having a girl!!!! I’m so so so happy for you Ange! It must be so unbelievably exciting to think that this time next year, you’ll be having your first mother’s day. On another note, this looks phenomenal. I can’t wait to give it a try!
This post made me get a little teary. Just too sweet… Congratulations Angela!
This looks sooo delicious. I must try it!
Thank you for sharing this post.
Please visit my blog as well: lulusandtiffanyblues.wordpress.com/
xoxoxoxo
I love what you said to your mom there, it’s so beautiful and honest, and it touched me because I’m a teenager, well, I’m 18 (I can’t believe how fast time goes by) But this made me realize that I can’t waste time to tell my mom how much I love her, everyday. How grateful I am for all the nights she has spent beside my bed, taking care of me, as your mom. I’ve thought a lot of time that she is my best friend. I’ll cook something like this for her next weekend. Thank you Angela, and congratulations for your baby! I’m sure you’ll be an amazing mom!!
A girl! Congratulations! Beautiful letter. I too wish I could get back my sulky tenge years where I didn’t want to be seen with my mom! Now, she is my best friend!
Awww that’s so heart touching!
A girl!! Congrats to both of you. You must me over the moon. I am so happy for you. And your letter to your mom touch my heart.
The breakfast looks devine. Have to go and buy some mangoes this weekend :)
I guess I have a different experience my mother is a obsessive pathological narcississt who im no contact with. i did not tear up far from it…haha