TROPICAL FRUIT CRISP
Betty Crocker™ cookie mix provides a simple addition to this tropical crisp - a fruit dessert featuring coconut, pineapple and bananas.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h
Yield 8
Number Of Ingredients 7
Steps:
- Heat oven to 350°F. Spread coconut in ungreased shallow pan. Bake uncovered 5 to 7 minutes, stirring occasionally, until golden brown.
- Spray 11x7-inch (2-quart) glass baking dish with cooking spray. In medium bowl, stir together pineapple, bananas, brown sugar and 1/4 cup of the toasted coconut. Spoon into baking dish.
- In medium bowl, stir cookie mix, remaining 1/2 cup toasted coconut and the melted butter until crumbly. Sprinkle over fruit mixture.
- Bake 40 minutes or until filling is bubbly and topping is golden brown. Serve warm.
Nutrition Facts : Calories 470, Carbohydrate 75 g, Fat 3 1/2, Fiber 3 g, Protein 3 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 360 mg
TROPICAL PINEAPPLE CRISP
Steps:
- Heat oven to 350°F.
- Combine sugar, undrained pineapple and cornstarch in 2-quart saucepan. Cook over medium heat, stirring constantly, 3-4 minutes or until mixture comes to a boil. Boil 1 minute. Remove from heat; stir in coconut and rum flavoring.
- Pour mixture into ungreased 8-inch square baking dish.
- Combine all crumb mixture ingredients except butter in bowl until well mixed. Cut in butter with pastry blender or fork until mixture resembles coarse crumbs. Sprinkle mixture over fruit filling. Bake 30-35 minutes or until top is golden brown and filling is bubbly.
- Beat whipping cream in bowl until stiff peaks form.
- Serve warm crisp with whipped cream; garnish with maraschino cherry, if desired.
Nutrition Facts : Calories 470 calories, Fat 27 grams, SaturatedFat grams, Transfat grams, Cholesterol 65 milligrams, Sodium 125 milligrams, Carbohydrate 56 grams, Fiber 3 grams, Sugar grams, Protein 3 grams
TROPICAL FRUIT PAVLOVA
This gorgeous pud is a celebration of the Southern hemisphere. Piled high with tropical fruits, softly whipped cream and runny honey, it's a real showstopper for any barbecue or dinner party. If you can't get hold of tamarillos, you could try swapping in peeled and sliced kiwi fruit instead.
Provided by Andy Harris
Categories Fruit Recipes Jamie Magazine Fruit Dinner Party Honey
Time 1h15m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat the oven to 150°C/300°F/gas 2. Grease and line a 24cm baking tray.
- Whisk the egg whites with a pinch of sea salt salt using an electric mixer, until soft peaks form, then add the sugar 1 tablespoon at a time until fully incorporated, the mixture is glossy and firm peaks form.
- Fold the vinegar into the meringue mix, then spoon onto the tray. Make a slight well in the centre with the back of a spoon and bake for 1 hour. When the meringue is crisp, turn off the oven and leave the meringue in the oven until completely cool.
- Whisk the double cream by hand, just until it forms soft peaks. Peel and slice the pineapple and bananas, then peel and quarter the tamarillos.
- When the meringue is cooled, spread over the whipped cream and top with the cut fruit. Halve the passion fruits and scoop the pulp over the pavlova.
- Drizzle over the honey, then let everyone dig in!
Nutrition Facts : Calories 309 calories, Fat 16.3 g fat, SaturatedFat 10 g saturated fat, Protein 3.5 g protein, Carbohydrate 39.8 g carbohydrate, Sugar 39.3 g sugar, Sodium 0.3 g salt, Fiber 0.3 g fibre
TROPICAL FRUIT CRUMBLE
Steps:
- Preheat the oven to 375 degrees F.
- Select a wide 2 to 2 1/2-quart baking dish or casserole, large enough to hold 8 cups of fruit and 1 to 2 inches of crumble, and set aside.
- Prepare the topping: in a large bowl combine the sugars and stir with a fork to break up any lumps of demerara. Blend in the flour. With a pastry blender or by rubbing the mixture roughly between your fingers, cut in the butter until the crumble begins to lump together. (The crumble may also be prepared up to this point in a food processor fitted with a steel blade: whir the sugars together to break them up, then add the flour and whir just to mix. Add the diced butter and use quick pulses to reduce the mixture to a lumpy crumble. Transfer the crumble to a bowl and proceed with the rest of the recipe by hand.) Add the coconut and the macadamias and work these by hand, kneading the mixture until evenly moist and crumbly, then set aside.
- Prepare the fruit: cut the pineapple, papaya, and mango flesh into roughly 1-inch chunks and combine in large, non-reactive bowl. Peel and slice the banana, then add to bowl. Sprinkle the fruit with lime juice and toss gently to coat. In a small bowl, combine the sugar and tapioca, then toss with the fruit. Don't forget to taste! If not sweet enough for your liking, add another few tablespoons of sugar. If the sweetness is more that you care for, add another squeeze of lime.
- Spoon the fruit into the baking dish. Sprinkle the crumble mixture evenly over the top. Be generous! I like to have every bit of fruit covered with a good inch or so of sweet crunchy topping. Set the dish in the preheated oven and bake for about 45 minutes, or until the topping is a rich golden brown in spots and the juices from the fruit are visibly bubbling up through the crumble. Remove from the oven and cool at least 20 minutes before serving. (The crumble may be baked up to 2 days ahead and reheated in a 350 degree F oven for 15 minutes before serving.) Serve warm or at room temperature, with vanilla ice cream or a dollop of thick yogurt, lightly sweetened with flavorful honey.
TROPICAL CRISP
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
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 9 servings.
Number Of Ingredients 11
Steps:
- 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.
Nutrition Facts : Calories 188 calories, Fat 6g fat (4g saturated fat), Cholesterol 13mg cholesterol, Sodium 44mg sodium, Carbohydrate 34g carbohydrate (21g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges
TROPICAL FRUIT CRISP
This Memorial Day celebrate American history and kick off the summer season the healthy way with a wholesome patriotic feast. This Tropical Fruit Crisp is great whether you are city grilling or having a backyard BBQ. This festive fruity dessert is a perfect way to top off your summertime celebration, and an easy way to work in Just One More serving of fruit to your Memorial Day meal. --recipe from of 'Just One More for Healthy Living'
Provided by adodd0184
Categories Dessert
Time 50m
Yield 10 serving(s)
Number Of Ingredients 8
Steps:
- Combine oats, brown sugar, flour, cinnamon and salt. Cut in butter until mixture resembles coarse crumbs; set aside.
- Pour fruit in a 10x8-inch baking dish. Sprinkle crumb mixture over top.
- Bake in 350°F oven, 40 minutes. Serve with ice cream or frozen yogurt.
Nutrition Facts : Calories 243.8, Fat 5.1, SaturatedFat 3, Cholesterol 12.2, Sodium 56.9, Carbohydrate 49.1, Fiber 3.1, Sugar 10.7, Protein 3
LOW FODMAP TROPICAL CRISP
Our Low FODMAP Tropical Crisp combines pineapple, coconut, papaya, banana, lime, vanilla and chocolate - all in low FODMAP amounts; all native to tropical climes. This is a crisp to rival the classic apple version. Easy to make and unlike any dessert you have ever had. Not much to look at, but I promise, the flavor and texture experience delivers!
Provided by Dédé Wilson
Categories Dessert
Time 1h
Number Of Ingredients 14
Steps:
- For the Topping: Position a rack in the middle of the oven. Preheat the oven to 375°F (190°C). Coat a 9 ½-inch by 1 ½-inch (24 cm by 4 cm) deep-dish pie plate, or decorative ovenproof dish, with nonstick spray. Place the dish on top of a parchment- lined rimmed baking pan (to catch drips).
- In a medium sized mixing bowl, stir together the brown sugar, oats, flour, cocoa, cinnamon, and salt. Stir in melted coconut oil, then gently fold in the coconut flakes. You do want it to be clumpy, not loose. Squeeze the clumps together with your fingers, if necessary. The topping may be frozen in a zipper- top bag for up to 1 month ahead; just defrost as the oven pre-heats.
- For the Filling: Fold all of the filling ingredients together in a medium sized mixing bowl. Scrape into the prepared baking dish. Scatter the topping evenly over the fruit.
- Bake for 35 to 45 minutes or until the topping is crisp and the fruit is bubbling around the edges. It is dark because of the cocoa, so it is a bit more difficult to tell when it is lightly "browned". Let sit for 10 minutes before serving. It may be served warm or at room temperature but is best eaten the day it is made when the topping will be its most crunchy.
Nutrition Facts : Calories 254 kcal, Carbohydrate 48 g, Protein 3 g, Fat 9 g, SaturatedFat 1 g, Sodium 49 mg, Fiber 3 g, Sugar 22 g, ServingSize 1 serving
TROPICAL APRICOT CRISP
Another wonderful recipe from the folks at BHG.com. This can be prepared any time of year because you don't have to rely on having fresh fruit. I can see making this on a cold winter evening and daydreaming of tropical beaches. Photo: BHG.com
Provided by Ellen Bales @Starwriter
Categories Fruit Desserts
Number Of Ingredients 5
Steps:
- Lightly coat the inside of a 4-qt. slow cooker with nonstick cooking spray. In the prepared cooker, combine the pie filling with the dried fruit bits.
- Cover and cook on LOW for 2-1/2 hours. Remove liner from cooker or turn off the cooker. In a small bowl combine granola and coconut. Sprinkle over fruit mixture in cooker. Let stand, uncovered, for 30 minutes to cool slightly before serving.
- Serve warm with a small scoop of vanilla ice cream.
- TOASTING COCONUT: Spread coconut in a shallow baking pan. Bake in a preheated 350-degree oven for 5 to 10 minutes until golden brown. Watch closely to avoid burning, and shake the pan once or twice to redistribute coconut.
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