• 5 cups sliced banana (about 6 bananas)
  • 3 cups chopped peeled mango (about 3 mangos)
  • 1/4 cup dark rum
  • Cooking spray
  • 1/4 cup whole wheat white flour
  • 3/4 cup regular oats
  • 1/2 cup flaked sweetened coconut, toasted
  • 6 tablespoons brown sugar
  • 3 tablespoons chopped crystallized ginger or ground ginger
  • 1/4 teaspoon salt
  • 3 tablespoons chilled butter, cut into small pieces

Another delicious recipe from Cooking Light! I love all fruit crisps and crumbles so I when I came across this Banana Mango Crisp recipe, I knew I had to try it. Any warm fruit desserts paired with vanilla ice cream or frozen yogurt always hits the spot. This crisp is perfect for summer with it’s tropical flare. The best part about crisps is that you can easily make a lighter and even nutritious dessert by cutting back on sugar and butter and using fresh ripe fruit and wholesome oats. I made a few changes to this recipe by subbing whole wheat white flour for all-purpose and using ground ginger instead of crystallized. This would also be great with nuts or Malibu Rum instead of Captains.


Preheat oven to 375°.

Toast coconut over medium heat in a small saucepan. This brings in a whole new level of flavor.

Combine first 3 ingredients and 2-3 tbsps of brown sugar in an 11 x 7-inch baking dish coated with cooking spray. You can easily make individual portions in ramekins if you prefer.

Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, oats, coconut, sugar, ginger, and salt in a food processor and pulse together with cold butter.
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.

Serve warm with vanilla ice cream. This also makes a great breakfast (with or without the ice cream!)

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