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Tropical Fruit Crisp
Tropical Fruit Crisp
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Prep Time:
20 minutes
Total Time:
1 hour
Enhance your tropical crisp with Betty Crocker™ cookie mix for a delicious dessert filled with coconut, pineapple, and bananas.
Ingredients:
  • 3/4 cup flaked coconut
  • 1 medium pineapple (about 3 lb), rind removed, cubed (3 cups)
  • 2 medium firm bananas, cut into 1/2-inch slices (1 1/2 cups)
  • 1/3 cup packed brown sugar
  • 4 1/2 teaspoons Gold Medal™ all-purpose flour
  • 1 pouch (14 oz) Betty Crocker™ White Chip Macadamia Nut Cookie Mix
  • 1/2 cup butter, melted
Instructions:
  • Preheat oven to 350°F. Spread coconut evenly on an ungreased shallow pan. Bake for 5 to 7 minutes, stirring occasionally, until beautifully golden brown.
  • Prepare a 11x7-inch (2-quart) glass baking dish by greasing it with cooking spray. In a medium bowl, mix pineapple, bananas, brown sugar, and 1/4 cup of toasted coconut. Transfer the mixture into the baking dish.
  • Combine the cookie mix, 1/2 cup toasted coconut, and melted butter in a medium bowl, stirring until crumbly. Sprinkle the mixture over the fruit.
  • Bake for about 40 minutes, or until the filling is bubbly and the topping is golden brown. Serve warm.

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