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Tropical Fruit Crisp

From Our Kitchen

Preheat oven to 400ºF.


2 cups pineapple, chopped
2 cups mango, chopped
zest and segments from 1 blood orange
4 Tbsp. honey
2½ tsp. cornstarch
3½ Tbsp. lime juice
1½ tsp. crystallized ginger, minced
1 tsp. vanilla
1½ tsp. star anise, ground
pinch chili flakes
⅓ cup flour
⅓ cup oats
4½ Tbsp. brown sugar
3 Tbsp. almonds, chopped
2 Tbsp. sesame seeds
3 Tbsp. butter
salt & pepper


In a bowl, mix together flour, oats, brown sugar, almonds, sesame seeds, and a pinch of salt & pepper. Cut in the butter. Set aside.

In another bowl, add pineapple, mangos, orange zest and segments, honey, ginger, vanilla, star anise and lime juice. Mix in the cornstarch. Using pan spray, lightly coat a baking dish. Add fruit mixture. Sprinkle flour mixture on top.

Place in oven and bake until golden, about 20 to 25 minutes. Let cool slightly before serving. Great with vanilla ice cream

Serves 4-6