TWD—Tropical Crumble

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.