Tropical Fruit Crisp

Betty Crocker™ cookie mix provides a simple addition to this tropical crisp - a fruit dessert featuring coconut, pineapple and bananas. MORE+ LESS-

By Betty Crocker Kitchens

September 20, 2016

3/4

cup flaked coconut

medium pineapple (about 3 lb), rind removed, cubed (3 cups)

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

pouch Betty Crocker™ white chocolate macadamia nut cookie mix

1/2

cup butter, melted

Hide Images

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.