Banana-Mango Crisp

Description

Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine

Green bananas work well in this recipe. Serve warm or at room temperature.

Ingredients

• 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 all-purpose flour
• 3/4 cup regular oats
• 1/2 cup flaked sweetened coconut, toasted
• 6 tablespoons brown sugar
• 3 tablespoons chopped crystalized ginger
• 1/4 teaspoon salt
• 3 tablespoons chilled butter, cut into small pieces

Directions

1. Preheat oven to 375°.
2. Combine first 3 ingredients in an 11 x 7-inch baking dish coated with cooking spray.
3. Lightly spoon flour into a dry measuring cup; level with a knife.
4. Combine flour, oats, coconut, sugar, ginger, and salt in a bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal.
5. Add 1/3 cup oat mixture to banana mixture, stirring gently to combine.
6. Sprinkle remaining oat mixture over banana mixture.
7. Bake at 375° for 30 minutes or until lightly browned and bubbly.

Yield: 8 servings (serving size: about 1 cup)