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Banana-Mango Crisp

Photo: Randy Mayor; Styling: Melanie J. Clarke
Yield 8 servings (serving size: about 1 cup)
Go tropical with this easy fruit crisp featuring banana and fresh mango and a crumbly topping of oats, brown sugar, coconut, and ginger.

Ingredients

  • 5 cups sliced banana (about 6 bananas)
  • 3 cups chopped peeled mango (about 3 mangos)
  • 1/4 cup dark rum
  • Cooking spray
  • 1/4 cup all-purpose flour
  • 3/4 cup regular oats
  • 1/2 cup flaked sweetened coconut, toasted
  • 6 tablespoons brown sugar
  • 3 tablespoons chopped crystallized ginger
  • 1/4 teaspoon salt
  • 3 tablespoons chilled butter, cut into small pieces

Nutrition Information

  • calories 276
  • caloriesfromfat 23 %
  • fat 6.9 g
  • satfat 4.3 g
  • monofat 1.5 g
  • polyfat 0.5 g
  • protein 3 g
  • carbohydrate 50 g
  • fiber 4.4 g
  • cholesterol 12 mg
  • iron 1.2 mg
  • sodium 134 mg
  • calcium 27 mg

How to Make It

  1. Preheat oven to 375°.

  2. Combine first 3 ingredients in an 11 x 7-inch baking dish coated with cooking spray. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, oats, coconut, sugar, ginger, and salt in a bowl; cut in butter with a pastry blender or 2 knives until the mixture resembles coarse meal.

  3. Add 1/3 cup oat mixture to banana mixture, stirring gently to combine. Sprinkle remaining oat mixture over banana mixture.

  4. Bake at 375° for 30 minutes or until lightly browned and bubbly.

Cook's Notes

If you don't want to use rum, you can still achieve a tropical flavor by using 1/4 cup pineapple juice in the fruit mixture.