Pineapple Mango Pear Crisp

20131211-131427.jpgThe recipes have been seriously lacking in this space lately. I’ve been cooking and baking, but not as much, and definitely not when there’s beautiful light available for photographing. As this child becomes a toddler, it’s harder to set aside a chunk of time to make something lovely. I’m also at work during dinner time 4 days out of the week so that too complicates things. I’m hoping to dedicate some of this weekend to making and prepping food for the week so it’s easier to have things ready to go on week nights.

I did somehow manage to throw this crisp together one Sunday before heading to dinner at my parents. I had bought a pineapple, with visions of making some sort of pineapple cream cake when this came to me. Warm sweet pineapple cooked with pears and mangoes, topped with a crunchy oat crumble and fresh whipped cream. It was perfect. Comforting. So good. A slight deviation from the crisps that adorn many tables this season, but a surprisingly wonderful one. Make this. I promise it won’t disappoint.20131211-131416.jpgPineapple Mango Pear Crisp


For the filling:
2 cups chopped fresh pineapple
2 ripe mangoes, chopped
2 ripe pears, chopped
2 tablespoons brown sugar
1 teaspoon cinnamon

For the topping:
1/2 cup whole wheat flour
1/2 cup cold unsalted butter, diced
1/2 cup rolled oats
1/4 cup brown sugar
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ginger
1/4 teaspoon salt


1. Preheat oven to 350 degrees. Grease a 8×8 glass baking dish. Make the filling: in a large bowl combine pineapple, mango, pear, brown sugar and cinnamon. Pour into baking dish.

2. In a large bowl mix flour and butter until mixture is crumbly and butter is the size of peas. Add oats, brown sugar, cinnamon, nutmeg, ginger and salt. Sprinkle over top of fruit mixture. Bake for 25-30 minutes until topping is golden brown. Cool slightly, and serve with freshly whipped cream. Vanilla ice cream would be great as well.

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