Tropical Fruit Crisp With Coconut Crusted Ice Cream
"Warm fruit crisp topped with a scoop of coconut crusted ice cream adapted from Chef Michael Smith."
- Ready In:
- 34mins
- Ingredients:
- 12
- Serves:
-
4-6
ingredients
-
For the Fruit
- 3 ripe mangoes, peeled and diced
- 4 bananas, peeled and chunked
- 1 lime, juice of
- 1⁄4 cup flour
- 1⁄2 cup brown sugar
-
For the Crumble Topping
- 1 cup flour
- 1 cup sweetened coconut
- 1 cup brown sugar
- 1 teaspoon freshly ground nutmeg
- 1⁄2 cup butter, melted
- vanilla ice cream
- toasted coconut
directions
- Preheat oven to 375 degrees and lightly oil an 8 by 8-inch baking pan.
- Toss the mango and banana with 1/4 cup flour, lime juice and 1/2 cup of sugar. Transfer to the baking pan.
- Whisk together the 1 cup flour, coconut, 1 cup of brown sugar and nutmeg, then, using your hands mix in the butter to craft the crumble topping. Distribute the topping evenly over the fruit mixture.
- Bake until golden brown and bubbly, about 30 to 45 minutes.
- Scoop the ice cream and roll in the toasted coconut. Place on top warm crisp.
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RECIPE SUBMITTED BY
gailanng
United States
I'm just me, mother, grandmother...friend to many and a Louisianian. My Cajun and French Quarter Italian descent afforded me exposure to some of the best of foods. My passions are my family, decorating, cooking and gardening. Those very passions push me into constant awareness with always looking for something new to delight the senses, thus my favorite idiom...Inspire me, puuuullllllleeeeeeease! ...and I mean it, too. God Bless America!
