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
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.
Hi there, could I replace the almond meal/flour with regular flour or does it have a specific property that requires it in this recipe?
Thank you!
Nice to hear you will have a girl soon. I felt so touching about your letter to your mom, that’s what I would say, but I haven’t got the chance to tell her anymore!
Happy mother’s day!
my mother is the type of “women ” who has Munchausen by proxy syndrome gives her children cptsd. true story …. Angela I still wanted to post even thou its not the kind of comment you feel is not the “Energy” of osg , you shared your experience and that’s why women are attracted to ur blog we both no that. sorry if you feel my childhood cheapened your brilliant letter. Ps. I did make my comment pg for you.
Oooh! Congrats Angela and Eric! How exciting! My son was born October last year and reading about your journey is bringing back all sorts of pleasant memories and emotions. Yes, I even look back at the nausea with a smile as it meant my little boy was growing and is here with me today. It’s all worth it!
Congratulations! Beautiful letter, subtle reveal, and thank you for sharing. I hope you and your Mom have a wonderful Mother’s Day!
Recipe looks delish too! :)
Great post. It looks delish
L x
workingmumy.blogspot.com
This looks super delicious – perfect for a Mother’s Day Brunch indeed.
This is such a sweet note to your mom =)
Happy Early Mother’s Day to you Angela!!!
What a beautiful post!
I’m planning on making this recipe for Mother’s Day brunch. Can I substitute the Almond Flour for Coconut Flour?
A baby girl! <3 Congratulations!!!!! May God bless you all. Always.
Wow that looks good. Im glad its GF I cant wait to try it!
This really is a next level Müsli!
It’s a girl!!! Congratulations!
What a delicious thing for breakfast. Mango and strawberry sounds like very yummy combination!
Congratulations!!! I have two girls of my own and I am very thankful for them!! They are pure joy!!! Your post was beautiful and made me cry this morning!!! God bless our mothers for all they gave us and went thru with us!!!LOL! Hopefully our payback will be easier;) LOL
I often jump right to your recipe, but this morning I took the time to read your post. Congrats to you and your husband. I am not just teary-eyed but silently weeping. I too have a great relationship with my mother, but struggle daily with raising two teenage girls. You’ve given me a much needed reminder that it’s just a phase some girls go through. Thank you and my advise, reread your post in 16-17 years! Now I’m checking pantry cause I must make this crisp!
Beautiful post Angela – and how exciting that next year you will have a little one to call you mommy (well, maybe she won’t be saying it yet…but soon!).
Wanted to let you know I made the roasted potato and asparagus dish for a get together with friends last night – it was a hit! So delicious! I used purple potatoes as that is what I had and had no mustard seed but subbed ground mustard – it worked great. Thanks again for a yummy meal :-)
Now I need it to warm up around here so I can feel like making this crisp – it looks delicious but the weather makes me want fall/winter things still :-(
Hi Angela-
Congrats on your baby being a girl! So exciting.
I made this recipe and I love it. I was just wondering if there was any way to keep it fresh longer than 2 days…
Thanks! :)
Oh, this looks so delicious! And now I want to make it for my Mom. I just had to tell you we love your new cookbook and that my new favorite breakfast is the savory oatmeal! I used to love a veggie omelette but your oatmeal recipe is now my new love. We like the tofu scramble with avocado toast weekends, too. Everything we have made so far is oh so good!
I can eat this for brekkie, snack and midnight snack ;)! Fresh and healthy! Btw, that was one sweet note to your mom :).
Julie
Gourmet Getaways
What a sweet post (and a sweet looking recipe).