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Why do apples and berries get all the crisp love? In this tropical version, pineapple and mango take center stage, with a coconut topping.
Preheat oven to 350°F. Lightly grease an 8×8 inch baking pan or 4 individual ramekins.
In a medium bowl, toss fruit with agave nectar and arrowroot powder. Spoon mixture into prepared pan or ramekins.
In the bowl of a food processor, combine the evaporated cane juice, flour, rolled oats, and coconut. Pulse a few times until mixed. Add melted coconut butter into dry ingredients and pulse until crumbly. Sprinkle crisp mixture evenly over fruit-filled ramekins.
Bake for 20-30 minutes, or until fruit filling is bubbly and crisp topping is golden.
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littleladylones on 7.10.2011
where do we find Arrowroot Powder, and coconut butter?