TROPICAL FRUIT CRISP

Tropical Fruit Crisp image

Number Of Ingredients 14

Previous Next

FOR THE TOPPING:
1 1/2 cups firmly packed light brown sugar
1 1/2 cups all-purpose flour
1 1/2 cups regular or quick-cooking oatmeal (not instant)
3/4 cup unsalted butter, softened, cut into 10 to 12 pieces
1/3 cup coarsely chopped pistachio nut
1/2 teaspoon kosher salt
1 large ripe fresh pineapple
1 to 2 large ripe papaya
1 to 2 ripe mango
4 kiwi fruits
1/3 cup granulated sugar
1 tablespoon quick-cooking tapioca
1 teaspoon ground cinnamon

Steps:

TO MAKE THE TOPPING: In a large bowl combine the topping ingredients. Work in the butter until the mixture resembles large, coarse bread crumbs. Set aside while you prepare the fruit.Cut the top and bottom from the pineapple, then stand it upright. With a sharp knife, slice off the skin all around, cutting deeply enough to remove all the brown "eyes." Quarter the pineapple lengthwise, then cut the fibrous core from each wedge. Cut each wedge in half lengthwise. Cut crosswise into 1/2 pieces.Peel the papayas and halve them, then scoop out and discard the seeds. Cut into 1 inch chunks.Peel the mangos, then slice the fruit from the fibrous pit.Peel the kiwis. Cut the mangoes and kiwis into 1 inch chunks. Mix all the fruit together in a large bowl, along with the sugar, tapioca, and cinnamon. Toss to combine evenly.Spread the fruit in a greased 9- by 13-inch heavy gauge metal baking pan or 3 quart metal casserole. Sprinkle the oatmeal topping in a thick layer on top. Grill over Indirect Medium heat until the topping has browned and the juices are bubbling, 50 to 60 minutes. Keep the grill's temperature as close to 350°F as possible. Remove from the grill and cool at least one hour before serving. Serve with ice cream, if desired.From Weber's Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutrition Facts : Nutritional Facts Serves