Banana-Mango Crisp 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 crystallized ginger 1/4 teaspoon salt 3 tablespoons chilled butter, cut into small pieces
Preheat oven to 375F. Combine first 3 ingredients in an 11 x 7-inch baking dish coated with cooking spray. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, oats, coconut, sugar, ginger, and salt in a bowl; cut in butter with a pastry blender or 2 knives until the mixture resembles coarse meal. Add 1/3 cup oat mixture to banana mixture, stirring gently to combine. Sprinkle remaining oat mixture over banana mixture. Bake at 375F for 30 minutes or until lightly browned and bubbly. Yield: 8 servings. [Non-text portions of this message have been removed]
