Pineapple and Mango Gingersnap Crisp Recipe

This dessert using fresh fruits can be replaces by another fruits. We can easily get the fruits and another ingridients in the nearest grocery.  It can makes for 8 people with serving size: 1/2 cup. Fresh lime zest and grated ginger give this simple crumble amazing flavor, and gingersnap pieces add crunch. Serve it as a dessert for a Mexican or Caribbean-themed dinner.

3 cups fresh pineapple cubes (1-inch cubes)
2 cups fresh mango cubes (1-inch cubes)
1 tablespoon fresh grated lime zest
1 tablespoon fresh lime juice
2 teaspoons grated fresh ginger
3 tablespoons all-purpose flour
2 tablespoons light brown sugar
8 gingersnap cookies, finely crushed (about 1/2 cup)
2 tablespoons 67% vegetable oil butter-flavored spread, chilled

Making step for this recipe:

1. Preheat the oven to 350°F. Coat an 8 × 8-inch glass baking dish with cooking spray and set aside.
2. Combine the pineapple, mango, lime zest, lime juice, and ginger in a large bowl and toss to combine. Combine the flour and the brown sugar in a small bowl and stir to mix well. Add the flour mixture to the pineapple mixture and toss to mix well. Spoon into the prepared dish.
3. Combine the crushed gingersnaps and the butter-flavored spread in a medium bowl. Blend together using a pastry blender or your fingertips until the butter-flavored spread is uniformly incorporated. Sprinkle evenly over the pineapple mixture.
4. Bake 35 to 40 minutes or until the topping is lightly browned and the fruit is bubbly around the edges. Let stand 10 minutes before serving. Serve warm.

Note : 1 1/2 Carbohydrate; 1/2 Fat; Calories 132, Calories from Fat 29, Total Fat 3 g, Saturated Fat 1 g, Cholesterol 0 mg, Sodium 71 mg, Total Carbohydrate 26 g, Dietary Fiber 2 g, Sugars 17 g, Protein 1 g.