Mango Berry Coconut Crisp Recipes

Steps:

• Heat oven to 375°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray.
• In large bowl, stir together mangoes, raspberries, brown sugar and cornstarch. Let stand 10 minutes. Spoon into baking dish.
• In medium bowl, mix crushed cookies, oats, coconut and melted butter. Sprinkle over fruit mixture.
• Bake 35 to 40 minutes or until filling is bubbly and topping is golden brown, covering loosely with foil for last 10 minutes of baking. Cool 10 minutes. Serve warm.

Steps:

• combine all dry ingredients (including coconut) in a bowl.
• cut in cold butter.
• mix it all together with your hands - till it is crumbly.
• coat a 6-8 inch, oven safe dish with oil or butter.
• put about 1/3 of the oat mixture in the bottom of the pan.
• top with the fresh or frozen fruit.
• top it all with remaining oat mixture.
• bake @ 350 degrees for about 20 minutes or until slightly browned.
• if the top doesn't brown after 20 minutes, put it under the broiler on low for a minute or two until it is nice and crispy.

Steps:

• Preheat oven to 350°.
• Cook rum, sugar and ginger in the microwave for 1 minute. lower to simmer and cook 3 minutes more.
• Add mangoes and berries in a bowl, top with lemon juice and zest and stir.
• Top with sugar rum mixture.
• Spray the 9x9 baking dish with spray and add fruit, top with heated rum mixture and stir to combine.
• Using a fork combine sugar,butter, cinnamon and flour, mixing well.
• Top fruit with flour mixture.
• Top with coconut and macadamias, bake for 45 minutes until done.

Steps:

• In a large bowl, combine the first seven ingredients. Transfer to an 11x7-in. baking dish coated with cooking spray., For topping, in a small bowl, combine flour and brown sugar. Cut in butter until crumbly; stir in granola. Sprinkle over fruit mixture., Bake at 375° for 30-35 minutes or until topping is golden brown and fruit is tender. Serve warm.

Steps:

• In a 3- to 4-quart pan, mix sugar and cornstarch.
• Add mango nectar and stir until blended.
• Stir over high heat until mixture comes to a boil, about 3 minutes.
• Remove from heat and mix in lemon peel and juice.
• Add mangoes and stir gently to coat.
• Pour into a shallow 2 1/2- to 3-quart baking dish.
• In a bowl, mix oats, flour, nuts, ginger, and salt.
• Add syrup and butter and mix until blended.
• Distribute mixture evenly over mangoes.
• Set dish in a foil-lined 10- by 15-inch baking pan.
• Bake in a 375° oven until topping is golden brown, 30 to 40 minutes.
• Serve warm or cool.