Pineapple & Hot Honey Tropical Crisp

 

Ingredients

For the Tropical Pineapple Filling:

* 4 cups fresh pineapple, cut into bite-sized chunks
* 1 ripe mango, diced
* 2 tbsp hot honey
* 2 tbsp light brown sugar
* 1 tbsp fresh lime juice
* 1 tsp lime zest
* 1 tbsp cornstarch
* 1/2 tsp ground ginger

### For the Coconut Macadamia Crisp Topping:

* 1 cup old-fashioned rolled oats
* 1/2 cup all-purpose flour
* 1/3 cup light brown sugar
* 1/3 cup chopped macadamia nuts
* 1/4 cup sweetened shredded coconut
* 1/2 tsp ground cinnamon
* 1/4 tsp sea salt
* 6 tbsp cold unsalted butter, cubed

### For the Hot Honey Finish:

* 2 tbsp hot honey
* 1 tbsp melted butter
* 1 tsp vanilla extract
* 1 tbsp toasted coconut flakes

### For Garnish (optional):

* Fresh mint leaves
* Lime wedges
* Vanilla bean ice cream

## Directions

1. Preheat the oven to **375°F (190°C)** and lightly grease an 8-inch baking dish.
2. In a large bowl, combine the pineapple, mango, hot honey, brown sugar, lime juice, lime zest, cornstarch, and ground ginger until evenly coated.
3. Spread the fruit mixture into the prepared baking dish.
4. In a separate bowl, mix together the oats, flour, brown sugar, chopped macadamia nuts, shredded coconut, cinnamon, and sea salt.
5. Cut the cold butter into the dry ingredients using a pastry cutter or your fingertips until coarse, crumbly clusters form.
6. Evenly sprinkle the crisp topping over the fruit.
7. Bake for **35–40 minutes**, or until the topping is golden brown and the fruit filling is bubbling around the edges.
8. Stir together the hot honey, melted butter, and vanilla extract.
9. Drizzle the warm hot honey mixture over the crisp immediately after removing it from the oven.
10. Sprinkle with toasted coconut flakes and garnish with fresh mint leaves. Serve warm with a scoop of vanilla bean ice cream, if desired.

## Nutritional Info (per serving, serves 6)

* **Calories:** 348
* **Protein:** 4 g
* **Carbohydrates:** 50 g
* **Fat:** 16 g
* **Fiber:** 4 g