TROPICAL FRUIT CRISP

Tropical Fruit Crisp image

Provided by Betty Crocker Kitchens

Categories Dessert

Time 1h

Yield 8

Number Of Ingredients 7

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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 Betty Crocker™ white chocolate macadamia nut cookie mix
1/2 cup butter, melted

Steps:

Heat oven to 350°F. Spread coconut in ungreased shallow pan. Bake uncovered 5 to 7 minutes, stirring occasionally, until golden brown.
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.
In medium bowl, stir cookie mix, remaining 1/2 cup toasted coconut and the melted butter until crumbly. Sprinkle over fruit mixture.
Bake 40 minutes or until filling is bubbly and topping is golden brown. Serve warm.

Nutrition Facts : Calories 470, Carbohydrate 75 g, Fat 3 1/2, Fiber 3 g, Protein 3 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 360 mg