Sheet Pan Tropical Fruit Crisp with Coconut Streusel

By AislePrompt Editorial · Published 2026-06-01 · Updated 2026-06-01

A colorful medley of tropical fruits baked under a crunchy coconut streusel topping, perfect for sharing straight from the sheet pan. This recipe, ready in about 55 minutes, layers pineapple chunks, mango chunks, and banana slices into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 320 calories and feeds 8, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Add this recipe to your weekly plan" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 cups pineapple chunks
• 2 cups mango chunks
• 1 cup banana slices
• 2 tbsp lime juice
• 1/3 cup granulated sugar
• 1 cup old-fashioned rolled oats
• 1/2 cup all-purpose flour
• 1/2 cup unsweetened shredded coconut
• 1/3 cup brown sugar
• 6 tbsp unsalted butter, cold and cubed
• 1/2 tsp ground ginger
• 1/2 tsp ground cinnamon

The sheet pan we’d roast this on → Best Sheet Pans in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 350°F and lightly grease a 9x13-inch sheet pan.
2. Step 2: In a large bowl, toss 2 cups pineapple chunks, 2 cups mango chunks, and 1 cup banana slices with 2 tbsp lime juice and 1/3 cup granulated sugar until fruit is evenly coated; spread the mixture evenly across the prepared sheet pan.
3. Step 3: In a separate bowl, combine 1 cup old-fashioned rolled oats, 1/2 cup all-purpose flour, 1/2 cup unsweetened shredded coconut, 1/3 cup brown sugar, 1/2 tsp ground ginger, and 1/2 tsp ground cinnamon.
4. Step 4: Cut 6 tbsp cold cubed unsalted butter into the oat mixture using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
5. Step 5: Sprinkle the coconut streusel evenly over the fruit layer on the sheet pan.
6. Step 6: Bake uncovered for 35-40 minutes until the topping is golden brown and the fruit is bubbly and fragrant.
7. Step 7: Remove from oven and let cool slightly before serving warm or at room temperature.