Mango Berry Coconut Crisp |
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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 8 |
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there's more, but I didn't think the title would fit, lol. I adapted this from a Bobby Flay recipe. This cooked up great, is full of fresh fruit, and is what summer bounty is all about! Ingredients:
2 mangoes, peeled, seeded and diced |
1 cup blueberries |
1 cup raspberries |
1/4 cup dark rum |
1/2 cup turbinado sugar |
2 tablespoons crystallized ginger |
1 lemon, juice and zest of |
1/2 cup butter, cut up at room temp |
1/2 cup turbinado sugar |
1/2 cup flour |
1 teaspoon cinnamon |
1/2 cup macadamia nuts, nuts. chopped |
1/4 cup shredded coconut |
cooking spray, for pan |
Directions:
1. Preheat oven to 350°.
2. Cook rum, sugar and ginger in the microwave for 1 minute. lower to simmer and cook 3 minutes more.
3. Add mangoes and berries in a bowl, top with lemon juice and zest and stir.
4. Top with sugar rum mixture.
5. Spray the 9x9 baking dish with spray and add fruit, top with heated rum mixture and stir to combine.
6. Using a fork combine sugar,butter, cinnamon and flour, mixing well.
7. Top fruit with flour mixture.
8. Top with coconut and macadamias, bake for 45 minutes until done.
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