Go tropical with this easy fruit crisp featuring banana and fresh mango and a crumbly topping of oats, brown sugar, coconut, and ginger.
5 cups sliced banana (about 6 bananas)
3 cups chopped peeled mango (about 3 mangos)
1/4 cup dark rum
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
How to Make It
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.
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.
We had a Caribbean theme progressive dinner in our neighborhood and I thought this would be a fun dessert to share. Based on previous reviews I decreased the rum by half and used light rum as it was all I had. It turned out great and was quite a hit!
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