Bananas and mangoes in a fruit crisp. I wasn’t sure what to think of that. But that was our recipe for Tuesdays With Dorie this week. When I saw that we were going to make a tropical crumble, I thought it would maybe have pineapple and coconut or something, so I was surprised when I looked at the recipe and saw that it has bananas and mangoes.
Also interesting to this recipe was the streusel topping—it had a lot of butter. But you know me, I couldn’t follow along with that—I only used half the amount of butter it called for and it was Bestlife buttery baking sticks. I also used Bestlife for the filling, which starts out melting butter in a skillet, then browning the banana and mangoes. I already knew I don’t really like cooked bananas, but wanted to give this a fair try. I did like the addition of lime zest
I also omitted the fresh ginger, but added some extra ground ginger. I don’t always like fresh ginger in things. We had some friends from Kansas visiting when I made this and they really liked it. I tasted some and while it wasn’t bad, it was not something I’d eat again.
You can get the recipe from Gaye from Laws of the Kitchen.
It was even a little better served with a scoop of homemade vanilla ice cream! The crisp, buttery, sugary pecans that were almost like pralines were the best part of this, but I’m really glad I only used half the butter for the streusel.
Tuesdays With Dorie—the place to go find more tropical crumble.