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Tropical Fruit Crisp

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Directions

  • 8 cups of frozen unsweetened Tropical Fruit Blend, thawed and drained (fresh fruit can also be used)

  • ¼ sugar

  • 2 Tablespoons of fresh lime juice

  • 2 Tablespoons of cornstarch

  • 1 stick of Salted Challenge Butter, softened

  • 1 cup of flour

  • 1 cup of shredded coconut

  • ½ cup of brown sugar

  • 1 teaspoon of baking powder

  • ¼ teaspoon of salt

  • 1 cup of chopped macadamia nuts

  • 1 teaspoon of ground ginger (optional)

 

Directions

  1. Spray a glass 11x7-inch baking dish with cooking spray. Preheat oven to 350 degrees.

  2. Place thawed and drained fruit in the prepared baking dish. Sprinkle with sugar and cornstarch and toss to coat.

  3. Place butter, flour, coconut, brown sugar, baking powder, and salt in a mixing bowl. Using a pastry blender, fork, or hands, mix until well combined and crumbly. Add nuts and stir to combine. Pour the mixture on top of the fruit.

  4. Bake in preheated oven for 30-35 minutes or until the fruit is bubbly and the top is golden brown.

  5. Serve warm or cold. Great served with ice cream or whipped cream.

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Serves 12

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Chef Tips:

  • If you have fresh fruit on hand, go ahead and use it! Peel and cut your favorite fruit combination and add to the crisp!

  • Traditionally you will find cinnamon in a crisp recipe. However, ginger goes quite well with tropical fruit. If you prefer, you can also substitute a Tablespoon of fresh ginger.

  • This recipe is a great make-ahead recipe for a party; it can be served warm or cold. If you prefer it warm, simply place a serving in a bowl and microwave for 30-60 seconds before adding the ice cream or whipped topping!

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Ingredients

  • 1 ¼ cups of Member's Mark Unsalted Sweet Cream Butter (used throughout)

  • 3 cups of Member's Mark Buttermilk Pancake Mix

  • 2 cups of Member's Mark Vitamin D Whole Milk

  • 2 Member's Mark Pasture Raised Grade A Large Brown Eggs

  • 5 teaspoons of Magnolia-Star Pure Vanilla Extract (used throughout)

  • 2 cups of Driscoll's Sweetest Batch Blueberries

  • 1 cup of Member's Mark Organic 100% Pure Maple Syrup

  • Member's Mark Original Dairy Whipped Topping

  • 1 cup of Member's Mark Honey Almond Granola

 

Directions

  1. Preheat the oven to 400 degrees.

  2. Place ¼ cup (½ of a stick) of butter on a 13”x 8” sheet pan. Place it in the oven to melt the butter while making the batter.

  3. In a mixing bowl, combine the pancake mix, eggs, milk, and 2 teaspoons of vanilla. Stir until combined. Note: Batter will still be lumpy, let it sit for 3-4 minutes before baking.

  4. Pour batter onto the sheet pan with the melted butter. Use a spatula to spread batter, creating an even surface. Sprinkle berries on top.

  5. Place the sheet pan into the oven and bake for 10-12 minutes or until lightly browned on top and cooked through.

  6. Let cool slightly, then cut into 12 squares.

  7. While the pancakes are baking, create your syrup. Place 1 cup of butter (2 sticks) in a saucepan over medium-high heat, stirring continuously. Continue cooking the butter once melted, until the butter begins to brown and smells fragrant. Remove from heat (butter will continue to brown)

  8. Stir 3 teaspoons of vanilla and the maple syrup into the butter, and stir until combined.

  9. To serve, place a pancake on a plate. Top with syrup and a sprinkle of granola on top.

 

Yield: 12 pancakes/2 cups of syrup

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