Papaya-Berry Tropical Crisp

Papaya-Berry Tropical Crisp

Filling: Add berries, cornstarch, sugar, salt, and lemon zest and stir to combine.  Carefully stir in the cubed papaya, and combine well.  Pour into a butter-smeared glass or stone bakeware piece, or into individual ramekins.

For Topping: Combine oats, brown sugar, flour, optional nuts, and spices in a large bowl.   Add coconut oil and combine well. Add cold butter cubes and stir until butter is incorporated.  Use your hands to clump the mixture together and crumble evenly over the surface of the fruit.

Preheat oven to 350.  Cook crisp for 30-40 minutes, until top is golden and crunchy and fruit is bubbling.  Allow to stand for 5 minutes then eat hot, warm, or at room temperature.  Serve with good quality vanilla ice cream.



4-5 cups berries.

1-2 cup chopped papaya.

1/4 cup granulated sugar

1 tablespoon cornstarch

zest of 1 lemon

1/4 teaspoon salt


1 cup rolled (gluten-free) oats

1/2 cup gluten-free flour. (or all-purpose flour if you prefer.)

1/2 cup packed brown sugar

1/4 cup chopped macadamia nuts (optional.)

1/4 cup shredded coconut

1 teaspoon cinnamon

1/2 teaspoon grated fresh nutmeg

1/4 teaspoon salt

1/3 cup unsalted butter, cubed up cool, or at room temp.

1/4 cup coconut oil

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