Tropical Crisp {with Pineapple and Banana}

I turned my sweet juicy pineapple into a Tropical Crisp today! I used my pineapple pic to encourage all you mamas that you’re awesome at what you do: Pineapple Motivation.

Then, I turned it into a dessert (I guess motivating others gives me a sweet tooth, who knows?!). We ate a little of the pineapple before turning into a Tropical Crisp. Pineapple is so sweet and cheery.

Now, my belly doesn’t like alot of flour these days, so I have been trying to make recipes with flour substitutes. So, this is why you will see me use coconut flour. But, that just adds to the tropically-ness of this recipe!

How to Make a Tropical Crisp

Filling Ingredients:

• 1 pineapple or a can of pineapple chunks drained should work
• 2 bananas
• 2 TB of coconut flour
• 3 TB almond milk
• 1 tsp vanilla extract
• 2 TB maple syrup
• 1/2 TB cinnamon

Crumb Topping

• 1/2 cup coconut flour
• 1/2 cup rolled oats
• 3 TB maple syrup
• 1/2 tsp baking powder
• 1/4 tsp salt
• 6 TB unsalted butter

Instructions:

1. Preheat oven to 375 degrees.
2. Cube the butter. Put into a bowl.
3. Combine the rest of the crumb topping ingredients in the bowl with the butter and mash and stir with a fork until crumbly. Set it aside.
4. Cut and core the pineapple into chunks (see chop pic above). Put it into a 9×13 baking dish.
5. Peel and slice the bananas (see chop pic above). Put it into the baking dish with the pineapples.
6. Add the rest of the filling ingredients to the baking dish and stir it all up until its well combined (see sprinkle pic above).
7. Then spread the filling evenly on the bottom of the baking dish.
8. Next, top the filling with the crumb topping evenly (see the top pic above).
9. Bake for 30-35 minutes or until golden brown (see the bake pic above).
10. Let it cool for 5-10 minutes. Serve and Enjoy!

This can be served with a scoop of vanilla ice cream on top! So good! I have also done this recipe with peaches. So, instead of the pineapple, use peaches. It’s amazing that way too!

If you don’t have coconut flour, you may use regular all-purpose flour. I usually make it that way, but my belly doesn’t like it.

Enjoy the Tropical Crisp!

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After you make the dessert, snap a pic and let me know how you like it on social media! Tag me @themamaworkshop! I’d love to see how you dish it up!

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