Healthy Vegan Fruit Crisp with Tropical Fruit

It has raisins, dates, crunchy banana bits, seeds, nuts and multi-grain oats without any added sugar. It makes a great breakfast with yogurt or milk, but also a perfect guilt-free topping for my fruit crisp thanks to the balance of protein and fibre.

Course Dessert

Cuisine American

Prep Time 10

Cook Time 25

Total Time 35

Servings people

Calories 360kcal

Author Abbey Sharp

Ingredients

2 cups pineapple finely diced
4 cups banana diced
2 cups mango finely diced
4 tsp coconut oil
4 tsp coconut sugar
4 tsp whole wheat flour
Pinch each of cinnamon nutmeg, salt and lime zest
1 1/2 cups Dorset Fruit, Nuts & Seeds Muesli
3 tbsp coconut sugar
6 tbsp coconut oil melted
6 tbsp whole wheat flour
6 tbsp shredded unsweetened coconut
1 tsp lime zest
Pinch of cinnamon and nutmeg pinch of each

Instructions

Preheat your oven to 375 F.
In a medium bowl, mix together the pineapple, banana, mango, coconut oil, coconut sugar, flour and a pinch each of cinnamon, nutmeg, salt and lime zest. If doing individual portions, divide between 8 1-cup oven-safe ramekins or transfer to one oven safe pie plate or 8x8” square baking pan.
In another bowl, mix together the Dorset Fruit, Nuts & Seeds Muesli, coconut sugar, coconut oil, flour, coconut, lime zest, cinnamon and nutmeg.
Transfer the fruit filling to 8 ramekins or the baking pan and top with the Dorset Muesli mixture. If using ramekins, place the ramekins on a baking sheet.
Bake for 12-15 minutes for the mini size, or 20-25 minutes for the large size.

Nutrition

Calories: 360kcal