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My Best Recipe

Delectable Treat With the Flavors of Tropical Fruit

October 06, 1988

"This crisp is wonderful for dessert or breakfast," Barbara M. Stearns writes. "The beauty of the recipe lies in its simplicity and adaptability. Just about any combination of fruits and grains will produce delectable results. The following version is my favorite, developed recently when my supply of fresh fruit was limited to peaches, pineapple and bananas."

TROPICAL FRUIT CRISP

1/4 cup dark rum

1/4 cup plus 3 tablespoons brown sugar, packed

5 medium peaches, peeled and thinly sliced

1 large banana, sliced

3/4 cup cubed fresh pineapple

1/4 cup butter or margarine, melted and cooled

1 cup flour

1/2 cup shredded coconut

1/2 cup finely chopped pecans

1 teaspoon ground cinnamon

Combine rum, 1/4 cup brown sugar, peaches, banana and pineapple in large bowl, mixing well. Place in bottom of 11x8-inch baking dish.

Combine melted butter, flour, coconut, pecans, cinnamon and remaining 3 tablespoons brown sugar in bowl and mix well to form large soft crumbs. Distribute mixture evenly over fruit. Bake at 350 degrees 30 to 40 minutes, or until topping is crisp and lightly browned and fruit is tender. Serve at room temperature. Makes 6 to 8 servings.

--BARBARA M. STEARNS

San Diego

The Times pays $10 for readers' recipes published. Send an unusual and unpublished recipe to My Best Recipe, Food Section, The Times, Times Mirror Square, Los Angeles 90053. Write how you got the recipe, how you use it, and include name, telephone number and address. Recipes become the property of the Times and will not be returned. Allow three weeks for payment after publication.

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