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Go tropical with this easy fruit crisp featuring banana and fresh mango and a crumbly topping of oats, brown sugar, coconut, and ginger.

Recipe by Cooking Light January 2003


Credit: Randy Mayor; Styling: Melanie J. Clarke

Recipe Summary

8 servings (serving size: about 1 cup)


Ingredient Checklist


Instructions Checklist
  • 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.

Chef'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.

Nutrition Facts

276 calories; calories from fat 23%; fat 6.9g; saturated fat 4.3g; mono fat 1.5g; poly fat 0.5g; protein 3g; carbohydrates 50g; fiber 4.4g; cholesterol 12mg; iron 1.2mg; sodium 134mg; calcium 27mg.