vegan tropical fruit crisps

made with
classic fruit, nuts & seeds muesli
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  1. Preheat your oven to 375 F.
  2. In a medium bowl, mix together the pineapple, banana, mango, coconut oil, coconut sugar, flour and a pinch each of cinnamon, nutmeg, salt and lime zest. If doing individual portions, divide between 8 1-cup oven-safe ramekins or transfer to one oven safe pie plate or 8x8” square baking pan.
  3. In another bowl, mix together the Dorset Fruit, Nuts & Seeds Muesli, coconut sugar, coconut oil, flour, coconut, lime zest, cinnamon and nutmeg.
  4. Transfer the fruit filling to 8 ramekins or the baking pan and top with the Dorset Muesli mixture. If using ramekins, place the ramekins on a baking sheet.
  5. Bake for 12-15 minutes for the mini size, or 20-25 minutes for the large size.
  • 2 cups pineapple, finely diced
  • 4 cups banana, diced
  • 2 cups mango, finely diced
  • 4 tsp coconut oil
  • 4 tsp coconut sugar
  • 4 tsp whole wheat flour
  • Pinch each of cinnamon, nutmeg, salt and lime zest
  • 1 ½ cups Dorset Fruit, Nuts & Seeds Muesli
  • 3 tbsp. coconut sugar
  • 6 tbsp. coconut oil, melted
  • 6 tbsp. whole wheat flour
  • 6 tbsp. shredded unsweetened coconut
  • 1 tsp. lime zest
  • Pinch each of cinnamon and nutmeg
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