East-meets-West fruit crisp

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20 min


1 h 20 min


12 servings

East-meets-West fruit crisp

© Royalty-Free/Masterfile

Warm-island pineapple and mangoes are mixed with cold-climate rhubarb and apples in this inviting cinnamon-scented crisp. It's large enough to feed a hungry crowd.


  • 600 g frozen rhubarb , or 4 cups chopped fesh rhubarb
  • 4 apples
  • 2 ripe mangoes
  • 1 pineapple
  • 1 cup sultana raisins
  • 1/2 cup chopped pecans , optional
  • 1 1/2 cups brown sugar
  • 1 1/2 cups all-purpose flour
  • 1 tsp cinnamon
  • 2/3 cup butter , at room temperature


  • Preheat oven to 350F (180C). Lightly butter bottom and sides of a9x13-inch (3-L) baking dish. Place frozen rhubarb, if using, in a sieve andrinse under cold running water until pieces are separated and ice crystalsare melted. Drain well and pat dry with paper towels. Place rhubarb in alarge bowl. Peel apples, if you like, and slice into thin wedges. You shouldhave about 4 cups (1 L). Peel mangoes, slice fruit from pit, then chop into 1/2-inch (1-cm) pieces. You should have about 4 cups (1 L). Cut top off pineapple,slice off peel, then cut away brown eyes. Slice pineapple lengthwise intoquarters, remove core and chop into small bite-size pieces. You should have about 4 cups (1 L). Add fruit, raisins and pecans, if using, to bowl with rhubarb, then stir.
  • In a small bowl, stir 1/2 cup (125 mL) sugar with 1/4 cup (50 mL) flour and 1/2 teaspoon (2 mL) cinnamon. Sprinkle over fruit and mix to evenly distribute. Turn mixture into baking dish and press fruit down with your hands to pack tightly. Fruit will lose volume during baking. Place butter in a medium-size bowl. Stir in remaining 1 cup (250 mL) sugar until blended. With a fork or your fingers, graduallywork in 1-1/4 cups (300 mL) flour and 1/2 teaspoon (2 mL) cinnamon until mixture is crumbly. Sprinkle evenly over fruit.
  • Bake in centre of 350F (180C) oven until fruit is bubbly and tender when pierced with a fork, from 1 to 1-1/4 hours. Remove from oven and let stand 10 minutes before serving. Any leftovers will keep well, covered, in the refrigerator up to 3 days.

Nutrition (per serving)

  • Calories
  • 375,
  • Protein
  • 3.1 g,
  • Carbohydrates
  • 70.4 g,
  • Fat
  • 11 g,
  • Fibre
  • 4.8 g,
  • Sodium
  • 118 mg.

Make ahead

Assemble crisp, then cover and refrigerate overnight. Before baking, bring to room temperature and bake as above.

Time-saving tip

To reduce prep time, purchase mangoes and pineapple that are already peeled and cut. Fruit amounts don’t have to be exact in this recipe.