Sweet DOLE Tropical Crisp
![Sweet_DOLE_Tropical_Crisp_1200x600](/-/media/project/dole/recipe-images/sweet_dole_tropical_crisp_1200x600.jpeg?h=600&w=1200&rev=1d8349ccb2c54f86aac12e1521ec1955&hash=702CD6E48D3E6842BC3843A28B0930B4)
Ingredients
- 1 DOLE® Tropical Gold® Pineapple, peeled, cored, chopped
- 1 cup DOLE® Raspberries
- 1 cup DOLE® Blueberries
- ½ cup plus 2 tablespoons almond flour, divided
- ½ cup maple syrup
- 1 cup whole-wheat flour
- 1 cup old-fashioned oats
- ½ cup unsweetened shredded coconut (optional)
- ¼ cup ground flaxseeds
- ½ cup vegan buttery spread stick, melted
Directions
- Preheat oven to 350°F.
- Toss together pineapple, raspberries, blueberries, and 2 tablespoons almond flour until evenly coated in bowl. Spoon into 13x9-inch baking dish. Pour maple syrup over the fruit.
- Combine remaining 1/3 cup almond flour, whole-wheat flour, oats, coconut, flaxseeds, and melted buttery spread until mixture is crumbly. Evenly sprinkle over fruit.
- Bake 35 to 45 minutes or until crumble is golden brown and crisp.