Best Tropical Nut Crisps Recipes

TROPICAL CRISP

Steps:

• Preheat oven to 350°. In a large bowl, combine pineapple and bananas. Sprinkle with brown sugar and flour; toss to coat. Transfer to an 11x7-in. baking dish coated with cooking spray., In a small bowl, mix the first 5 topping ingredients; cut in butter until crumbly. Sprinkle over pineapple mixture., Bake 30-35 minutes or until filling is bubbly and topping is golden brown. Serve warm or at room temperature.

TROPICAL FRUIT CRUMBLE

Steps:

• Preheat the oven to 375 degrees F.
• Select a wide 2 to 2 1/2-quart baking dish or casserole, large enough to hold 8 cups of fruit and 1 to 2 inches of crumble, and set aside.
• Prepare the topping: in a large bowl combine the sugars and stir with a fork to break up any lumps of demerara. Blend in the flour. With a pastry blender or by rubbing the mixture roughly between your fingers, cut in the butter until the crumble begins to lump together. (The crumble may also be prepared up to this point in a food processor fitted with a steel blade: whir the sugars together to break them up, then add the flour and whir just to mix. Add the diced butter and use quick pulses to reduce the mixture to a lumpy crumble. Transfer the crumble to a bowl and proceed with the rest of the recipe by hand.) Add the coconut and the macadamias and work these by hand, kneading the mixture until evenly moist and crumbly, then set aside.
• Prepare the fruit: cut the pineapple, papaya, and mango flesh into roughly 1-inch chunks and combine in large, non-reactive bowl. Peel and slice the banana, then add to bowl. Sprinkle the fruit with lime juice and toss gently to coat. In a small bowl, combine the sugar and tapioca, then toss with the fruit. Don't forget to taste! If not sweet enough for your liking, add another few tablespoons of sugar. If the sweetness is more that you care for, add another squeeze of lime.
• Spoon the fruit into the baking dish. Sprinkle the crumble mixture evenly over the top. Be generous! I like to have every bit of fruit covered with a good inch or so of sweet crunchy topping. Set the dish in the preheated oven and bake for about 45 minutes, or until the topping is a rich golden brown in spots and the juices from the fruit are visibly bubbling up through the crumble. Remove from the oven and cool at least 20 minutes before serving. (The crumble may be baked up to 2 days ahead and reheated in a 350 degree F oven for 15 minutes before serving.) Serve warm or at room temperature, with vanilla ice cream or a dollop of thick yogurt, lightly sweetened with flavorful honey.

TROPICAL NUT CRISPS

Steps:

• In large mixer bowl, beat butter and sugar until light and fluffly. Add corn syrup, egg, and orange and vanilla extracts, blend well. In small micro-wave safe bowl, place 1 cup vanilla milk chips. Microwave at High (100%) 1 minute or until smooth when stirted vigorously, blend into butter mixture. Stir together flour, baking soda and salt, add to vanilla mixture, blending well. Refrigerate 1 hour or until dough is firm enough to handle. Heat oven to 350 degrees. Shape dough into 1" balls, roll in nuts, pressing nuts into dough lightly. Place on ungreased cookie sheet. Bake 8-10 minutes or until golden around edges. Cool several minutes, remove from cookie sheet to wire rack. Cool completely. Drizzle Vanilla Milk Chip Glaze over each cookie. About 5 dozen cookies.
• GLAZE: In small microwave-safe bowl, place remaining 2/3 cup vanilla milk chips and 1 1/2 teaspoons shortening. Microwave at High (100%) 1 minute, stir until smooth when stirred.

TROPICAL SNACK MIX

Steps:

• Combine cashews, pineapple, mango, pretzels, macadamia nuts, coconut flakes, and cranberries in a large bowl; stir to combine.
• Add honey and butter to a small saucepan over medium heat. Cook and stir until butter is melted, about 1 minute. You also could do this in the microwave.
• Drizzle honey-butter over snack mix and sprinkle salt over the top. Stir well to make sure everything is well coated.

TROPICAL FRUIT CRISP

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.

TROPICAL FRUIT CRISP

Steps:

• Combine oats, brown sugar, flour, cinnamon and salt. Cut in butter until mixture resembles coarse crumbs; set aside.
• Pour fruit in a 10x8-inch baking dish. Sprinkle crumb mixture over top.
• Bake in 350°F oven, 40 minutes. Serve with ice cream or frozen yogurt.