Banana-Mango Crisp

Photo: Randy Mayor; Styling: Melanie J. Clarke
Go tropical with this easy fruit crisp featuring banana and fresh mango and a crumbly topping of oats, brown sugar, coconut, and ginger.

Yield:

8 servings (serving size: about 1 cup)

Recipe from

Nutritional 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

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

Preparation

Preheat oven to 375°.

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.

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

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

Note:

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.

January 2003