Pear Mango and Plum Crisp With Crunchy Topping

“Crisps are so versatile! In this one, my pears and mango were so ripe and sweet, I opted not to add sugar to the fruit. Turned out PERFECTLY!”
READY IN:
55mins
SERVES:
6
YIELD:
6-8
UNITS:
US

Ingredients Nutrition

Directions

  1. Chop the mango, pears, and plums. (You only need a few plums to provide a complimentary flavor to the very sweet fruits.).
  2. Mix together in a prepared baking dish.
  3. Add 2 tsp Pumpkin Pie Spice to flour and mix.
  4. Toss fruit in flour.
  5. Put rolled oats, brown sugar, and pumpkin pie spice in a food processor.
  6. Cut cold butter into small pieces.
  7. Pulse until butter mixture is crumbly.
  8. Add Fiber One and pulse a few times so that the "sticks" stay big enough to add crunch to the topping.
  9. Mix in the coconut. I like the large shaved raw coconut, unsweetened.
  10. Sprinkle over top of fruit.
  11. Bake at 350 for 40 minutes.
  12. Serve warm with whipped topping.
  13. You can add sugar to the fruit mixture. Start with 1/3 cup. I usually do half sugar, half baking splenda.

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