Pineapple-Mango Crisp

Pineapple-Mango Crisp
Makes 8
Prep 10 m
Bake 55 m


  1. 1 of 1 Thaw 1 bag (16 oz) pineapple chunks and 1 bag (10 oz) mango chunks. Meanwhile, combine 1/2 cup almond flour and 3 tbsp packed brown sugar until blended. With your hands, work in 4 tbsp cold butter, cut into cubes, until evenly distributed. Stir in 1/2 cup sliced almonds, 1/2 cup sweetened flake coconut and 1/2 cup old-fashioned oats. Set aside. Toss thawed fruit with 2 tbsp each packed brown sugar, fresh lime juice and cornstarch and 2 tsp grated fresh ginger. Pour fruit mixture into an 8-inch baking dish and top with almond crumb mixture. Bake at 350 degrees for 55 minutes, until bubbly and browned. Cool 15 minutes. Serve with a scoop of ice cream, if you wish.
Nutrition Information for Pineapple-Mango Crisp
Servings Per Recipe: 8
Per Serving: 6 g pro., 28 mg sodium, 5 g fiber, 27 g sugar, 7 g sat. fat, 43 g carb., 346 kcal cal., 19 g Fat, total