Strawberry, Papaya and Banana Crisp

By Hklbrries

This tropical fruit crisp is a twist on traditional recipes. Top it with vanilla ice cream, frozen yogurt or whipped cream.

Ingredients

• Topping:
• 3/4 cup all-purpose flour
• 1/3 cup granulated sugar
• 1/3 cup light brown sugar
• 1/2 tsp ground cinnamon
• Pinch salt
• 4 tbsp unsalted butter, cut into small cubes
• 1 tbsp vanilla extract
• Fruit Mix:
• 2 cups chopped strawberries
• 2 cups chopped papayas
• 2 cups chopped bananas
• 2 tbsp unsalted butter, softened but not melted
• 1/2 cup sugar
• 1 tbsp vanilla extract
• 3 tbsp cornstarch
• 3 tbsp rum

Preparation

Step 1

Heat oven to 375 F. In a bowl or food processor, mix the flour, sugars, cinnamon and salt. Add the butter and vanilla; crumble or pulse until small, coarse beads of butter remain.

Dissolve the cornstarch in the rum and then gently combine with all the Fruit Mix ingredients. Divide among 6 (6 ounce) custard cups (or make it in a 9-by-13-inch glass baking dish). Spread the Topping evenly over the fruit. Bake on the center rack of the oven for 25 minutes, or until the tops are golden and crisp.