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Tropical Crisp

Name: Tropical Crisp
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 9 servings.
Ingredients: 1 fresh pineapple, peeled and cubed; 4 medium bananas, sliced; 1/4 cup packed brown sugar; 2 tablespoons all-purpose flour; TOPPING:; 1/3 cup old-fashioned oats; 1/4 cup all-purpose flour; 2 tablespoons sweetened shredded coconut, toasted; 2 tablespoons brown sugar; 1/4 teaspoon ground nutmeg; 1/4 cup cold butter, cubed

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Test Kitchen Approved

Total Time

Prep: 20 min. Bake: 30 min.

Makes

9 servings

One bite of this sweet, juicy, crunchy crisp, and you just might hear the crash of the ocean and feel warm sand under your toes! —Taste of Home Test Kitchen, Milwaukee, Wisconsin

Tropical Crisp Recipe photo by Taste of Home

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Ingredients

1 fresh pineapple, peeled and cubed
4 medium bananas, sliced
1/4 cup packed brown sugar
2 tablespoons all-purpose flour
TOPPING:
1/3 cup old-fashioned oats
1/4 cup all-purpose flour
2 tablespoons sweetened shredded coconut, toasted
2 tablespoons brown sugar
1/4 teaspoon ground nutmeg
1/4 cup cold butter, cubed

Directions

Preheat oven to 350°. In a large bowl, combine pineapple and bananas. Sprinkle with brown sugar and flour; toss to coat. Transfer to an 11x7-in. baking dish coated with cooking spray.
In a small bowl, mix the first 5 topping ingredients; cut in butter until crumbly. Sprinkle over pineapple mixture.
Bake 30-35 minutes or until filling is bubbly and topping is golden brown. Serve warm or at room temperature.

Editor's Note

To toast coconut, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until golden brown, stirring occasionally.

Nutrition Facts

1 serving: 188 calories, 6g fat (4g saturated fat), 13mg cholesterol, 44mg sodium, 34g carbohydrate (21g sugars, 3g fiber), 2g protein. Diabetic Exchanges: 1 starch, 1 fruit, 1 fat.