Pineapple & Papaya Crisp

Fruity, filling and ready to go right out of the oven, this pineapple and papaya fruit crisp is a quick dessert or snack you can put together very easily.

For the fruit filling:
1 large fresh pineapple, peeled, cored, and cut into small chunks
1 1/2 cup fresh papaya, peeled and sliced
1/4 cup pineapple juice
1/2 cup white granulated sugar
1/2 cup honey
1 tbsp cornstarch
1/2 tbsp vanilla extract
1/2 tsp powdered ginger
1/2 tsp cinnamon

For the crunchy topping:
1/2 stick unsalted butter, cold, diced for easier handling
1/2 cup packed brown sugar
1/2 cup whole wheat flour
1/4 cup quick-cooking oats
1/2 tsp cinnamon
1/4 tsp salt

Preheat oven to 350ºF/176ºC.

Make your filling. Puree fresh papaya slices and pineapple juice in a blender or food processor. Combine papaya puree, pineapple chunks, honey, sugar, spices, vanilla extract and cornstarch in a 9×9 inch baking dish. Toss to combine well. Set aside.

Make your topping. Combine the brown sugar, flour, oats, cinnamon and salt in a mixing bowl. Add diced butter. Work with your fingers until the mixture resembles crumbly sand (it should hold together when squeezed).

Assemble and bake. Top fruit filling with the crumbly topping. Bake at 350ºF/176ºC for 45-50 minutes or until the top turns a deep, golden brown color and the fruit filling is bubbly. Best served warm.

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