Tropical Crisp Food

LOW FODMAP TROPICAL CRISP

Steps:

• For the Topping: Position a rack in the middle of the oven. Preheat the oven to 375°F (190°C). Coat a 9 ½-inch by 1 ½-inch (24 cm by 4 cm) deep-dish pie plate, or decorative ovenproof dish, with nonstick spray. Place the dish on top of a parchment- lined rimmed baking pan (to catch drips).
• In a medium sized mixing bowl, stir together the brown sugar, oats, flour, cocoa, cinnamon, and salt. Stir in melted coconut oil, then gently fold in the coconut flakes. You do want it to be clumpy, not loose. Squeeze the clumps together with your fingers, if necessary. The topping may be frozen in a zipper- top bag for up to 1 month ahead; just defrost as the oven pre-heats.
• For the Filling: Fold all of the filling ingredients together in a medium sized mixing bowl. Scrape into the prepared baking dish. Scatter the topping evenly over the fruit.
• Bake for 35 to 45 minutes or until the topping is crisp and the fruit is bubbling around the edges. It is dark because of the cocoa, so it is a bit more difficult to tell when it is lightly "browned". Let sit for 10 minutes before serving. It may be served warm or at room temperature but is best eaten the day it is made when the topping will be its most crunchy.

TROPICAL CRISP

Steps:

• Preheat oven to 350°. In a large bowl, combine pineapple and bananas. Sprinkle with brown sugar and flour; toss to coat. Transfer to an 11x7-in. baking dish coated with cooking spray., In a small bowl, mix the first 5 topping ingredients; cut in butter until crumbly. Sprinkle over pineapple mixture., Bake 30-35 minutes or until filling is bubbly and topping is golden brown. Serve warm or at room temperature.

TROPICAL FRUIT CRUMBLE

Steps:

• Preheat the oven to 375 degrees F.
• Select a wide 2 to 2 1/2-quart baking dish or casserole, large enough to hold 8 cups of fruit and 1 to 2 inches of crumble, and set aside.
• Prepare the topping: in a large bowl combine the sugars and stir with a fork to break up any lumps of demerara. Blend in the flour. With a pastry blender or by rubbing the mixture roughly between your fingers, cut in the butter until the crumble begins to lump together. (The crumble may also be prepared up to this point in a food processor fitted with a steel blade: whir the sugars together to break them up, then add the flour and whir just to mix. Add the diced butter and use quick pulses to reduce the mixture to a lumpy crumble. Transfer the crumble to a bowl and proceed with the rest of the recipe by hand.) Add the coconut and the macadamias and work these by hand, kneading the mixture until evenly moist and crumbly, then set aside.
• Prepare the fruit: cut the pineapple, papaya, and mango flesh into roughly 1-inch chunks and combine in large, non-reactive bowl. Peel and slice the banana, then add to bowl. Sprinkle the fruit with lime juice and toss gently to coat. In a small bowl, combine the sugar and tapioca, then toss with the fruit. Don't forget to taste! If not sweet enough for your liking, add another few tablespoons of sugar. If the sweetness is more that you care for, add another squeeze of lime.
• Spoon the fruit into the baking dish. Sprinkle the crumble mixture evenly over the top. Be generous! I like to have every bit of fruit covered with a good inch or so of sweet crunchy topping. Set the dish in the preheated oven and bake for about 45 minutes, or until the topping is a rich golden brown in spots and the juices from the fruit are visibly bubbling up through the crumble. Remove from the oven and cool at least 20 minutes before serving. (The crumble may be baked up to 2 days ahead and reheated in a 350 degree F oven for 15 minutes before serving.) Serve warm or at room temperature, with vanilla ice cream or a dollop of thick yogurt, lightly sweetened with flavorful honey.

TROPICAL FRUIT CRISP

Steps:

• Combine oats, brown sugar, flour, cinnamon and salt. Cut in butter until mixture resembles coarse crumbs; set aside.
• Pour fruit in a 10x8-inch baking dish. Sprinkle crumb mixture over top.
• Bake in 350°F oven, 40 minutes. Serve with ice cream or frozen yogurt.

CROCK POT TROPICAL APPLE CRISP

Steps:

• In a large bowl, combine apple cider and cornstarch until well blended.
• Add orange marmalade, apples, pineapple, coconut and spices.
• Transfer to a crock pot that has been sprayed with oil.
• In a small bowl, combine remaining ingredients until crumbly.
• Crumble over top of mixture in crock pot.
• Cover and cook on low for 4 hours or on high for 2 hours.

CHILE CRISP

Steps:

• Combine the oil, onion, 1/2 teaspoon sugar and 1/2 teaspoon salt in a small saucepan. Cook over medium heat, stirring occasionally, until the onion becomes evenly golden brown, 3 to 5 minutes.
• Add the chiles, sesame seeds and Sichuan peppercorns, if using, and sizzle, stirring, for 1 minute, then stir in the remaining 1/2 teaspoon sugar and 1 teaspoon salt. Use immediately or refrigerate in an airtight container for up to 2 weeks. Spoon over everything. It adds big flavor to milder bases, such as eggs, tofu, noodles, rice, vegetables, white fish, lean pork and chicken breast.