Ginger, Mango and Pineapple Crisp

at-a-glance

Serves 8

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

Topping

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

1/2-inch chunks

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.