Sheet Pan Tropical Fruit Crisp with Coconut Streusel
A colorful medley of tropical fruits baked under a crunchy coconut streusel topping, perfect for sharing straight from the sheet pan. This desserts ready in about 55 minutes layers pineapple chunks, mango chunks, 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 "Plan a meal with the AI" 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, cold and cubed unsalted butter
- 1/2 tsp ground ginger
- 1/2 tsp ground cinnamon
Instructions
- Step 1: Preheat oven to 350°F and lightly grease a 9x13-inch sheet pan.
- 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.
- 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.
- 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.
- Step 5: Sprinkle the coconut streusel evenly over the fruit layer on the sheet pan.
- Step 6: Bake uncovered for 35-40 minutes until the topping is golden brown and the fruit is bubbly and fragrant.
- Step 7: Remove from oven and let cool slightly before serving warm or at room temperature.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Sheet Pan Tropical Fruit Crisp with Coconut Streusel take to make?
Total time is about 55 minutes (15 min prep + 40 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Sheet Pan Tropical Fruit Crisp with Coconut Streusel?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Sheet Pan Tropical Fruit Crisp with Coconut Streusel?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Sheet Pan Tropical Fruit Crisp with Coconut Streusel for a different number of people?
The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Sheet Pan Tropical Fruit Crisp with Coconut Streusel?
Desserts desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
