Ginger, Mango and Pineapple Crisp
Prep Time: 5 minutes
Cook Time: 30 minutes
1 1-pound package frozen mango chunks
1 1-pound package frozen pineapple chunks
2 teaspoons freshly grated ginger
2 tablespoons finely chopped candied ginger
2 tablespoons fresh lime juice
2 tablespoons cornstarch
1/2 cup brown sugar, firmly packed
1 pint vanilla frozen yogurt
1/2 cup firmly packed brown sugar
1/4 cup flour
3/4 cup old-fashioned oats
1 teaspoon ground ginger
1/4 cup cold butter, cut into
Preheat oven to 350° F. Place frozen mango and pineapple chunks in a large bowl. Add fresh and candied ginger, lime juice, cornstarch and brown sugar and toss. Set aside.
To make topping, place brown sugar, flour, oats and ground ginger in a food processor bowl and pulse 2 to 3 times until ingredients are blended together. Add butter and pulse 3 to 4 more times, until mixture forms clumps.
Place mango mixture in a large glass casserole dish. Sprinkle topping evenly over the fruit. Bake for 30 minutes, until topping is crisp and fruit is cooked through. Serve warm, topped with a small scoop of frozen yogurt.