Pineapple-Mango Gingersnap Crisp

Makes 8
Prep 15 m
Bake 35 - 40 m



  1. 1 of 4 Preheat the oven to 350 degrees F. Coat an 8 x 8-inch glass baking dish with cooking spray and set aside.
  2. 2 of 4 Combine the pineapple, mango, lime zest, lime juice and ginger in a large bowl and toss to combine. Combine the flour and the brown sugar in a small bowl and stir to mix well. Add the flour mixture to the pineapple mixture and toss to mix well. Spoon into the prepared dish.
  3. 3 of 4 Combine the crushed gingersnaps and the butter-flavored spread in a medium bowl. Blend together using a pastry blender or your fingertips until the butter-flavored spread is uniformly incorporated. Sprinkle evenly over the pineapple mixture.
  4. 4 of 4 Bake 35 to 40 minutes, or until the topping is lightly browned and the fruit is bubbly around the edges. Let stand 10 minutes before serving. Serve warm.
Nutrition Information for Pineapple-Mango Gingersnap Crisp
Servings Per Recipe: 8
Per Serving: 2 g fiber, 3 g Fat, total, 26 g carb., 1 g sat. fat, 71 mg sodium, 1 g pro., 132 kcal cal.