Skip to Content
Menu

Tropical Fruit Crisp

  • Save Recipe
  • Prep 20 min
  • Total 60 min
  • Servings 8
  • Save
  • Print
  • Pinterest
  • Facebook
  • Email
Ready to Make?
  • Save
  • Shop
  • Share
  • Keep Screen On
Betty Crocker™ cookie mix provides a simple addition to this tropical crisp - a fruit dessert featuring coconut, pineapple and bananas.
Updated May 24, 2022
  • Save
  • Shop
  • Share
  • Keep Screen On

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
Make With
Gold Medal Flour

Steps

  • 1
    Heat oven to 350°F. Spread coconut in ungreased shallow pan. Bake uncovered 5 to 7 minutes, stirring occasionally, until golden brown.
  • 2
    Spray 11x7-inch (2-quart) glass baking dish with cooking spray. In medium bowl, stir together pineapple, bananas, brown sugar and 1/4 cup of the toasted coconut. Spoon into baking dish.
  • 3
    In medium bowl, stir cookie mix, remaining 1/2 cup toasted coconut and the melted butter until crumbly. Sprinkle over fruit mixture.
  • 4
    Bake 40 minutes or until filling is bubbly and topping is golden brown. Serve warm.

Nutrition

470 Calories, 19g Total Fat, 3g Protein, 75g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
470
Total Fat
19g
0%
Saturated Fat
11g
0%
Sodium
360mg
0%
Total Carbohydrate
75g
0%
Dietary Fiber
3g
0%
Protein
3g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1 Starch; 1 1/2 Fruit; 2 1/2 Other Carbohydrate; 3 1/2 Fat;
Carbohydrate Choice
5
*Percent Daily Values are based on a 2,000 calorie diet.
© 2024 ®/TM General Mills All Rights Reserved
< div class="recipeContentBottom">