PEAR MANGO AND PLUM CRISP WITH CRUNCHY TOPPING
Crisps are so versatile! In this one, my pears and mango were so ripe and sweet, I opted not to add sugar to the fruit. Turned out PERFECTLY!
Provided by MsTeechur
Categories Dessert
Time 55m
Yield 6-8 , 6 serving(s)
Number Of Ingredients 11
Steps:
- Chop the mango, pears, and plums. (You only need a few plums to provide a complimentary flavor to the very sweet fruits.).
- Mix together in a prepared baking dish.
- Add 2 tsp Pumpkin Pie Spice to flour and mix.
- Toss fruit in flour.
- Put rolled oats, brown sugar, and pumpkin pie spice in a food processor.
- Cut cold butter into small pieces.
- Pulse until butter mixture is crumbly.
- Add Fiber One and pulse a few times so that the "sticks" stay big enough to add crunch to the topping.
- Mix in the coconut. I like the large shaved raw coconut, unsweetened.
- Sprinkle over top of fruit.
- Bake at 350 for 40 minutes.
- Serve warm with whipped topping.
- You can add sugar to the fruit mixture. Start with 1/3 cup. I usually do half sugar, half baking splenda.
Nutrition Facts : Calories 325, Fat 11.7, SaturatedFat 7.5, Cholesterol 20.3, Sodium 86.5, Carbohydrate 57.9, Fiber 9.4, Sugar 34.2, Protein 3.6
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