Tropical Fruit Crisp with Coconut Crusted Ice Cream
- serves 4-6
Get fresh with this dessert that's both warm and cold - a warm fruit crisp topped with a scoop of coconut crusted ice cream.
3 ripe mangoes, peeled and diced
4 bananas, peeled and chunked
juice of 1 lime
¼ cup flour
½ cup brown sugar
1 cup flour
1 cup sweetened coconut
1 cup brown sugar
1 tsp freshly ground nutmeg
½ cup melted butter
your favourite vanilla ice cream
1. Preheat your oven to 375ºF and lightly oil an 8 by 8-inch baking pan. Turn on your convection fan it you have one.
2. Toss the mango and banana with the flour, lemon juice and 1/2 cup of sugar. Transfer to the baking pan. Whisk together the flour, coconut, 1 cup of brown sugar and nutmeg, then, using your hands mix in the butter to craft the crumble topping. Distribute the topping evenly over the fruit mixture. Bake until golden brown and bubbly, about 30 to 45 minutes.
3. Scoop the ice cream and roll in the toasted coconut. Nestle alongside spoonfuls of the warm crisp and share.