Ingredients
3
ripe large mangoes, seed removed, peeled and cut into 1/8-inch slices
3
packages (6 oz each) fresh raspberries (4 cups)
1/3
cup packed brown sugar
2
tablespoons cornstarch
1
package (5.25 oz) crisp coconut cookies, crushed
1
cup old-fashioned oats
1/2
cup flaked coconut
1/2
cup butter, melted
Preparation
Heat oven to 375°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray.
In large bowl, stir together mangoes, raspberries, brown sugar and cornstarch. Let stand 10 minutes. Spoon into baking dish.
In medium bowl, mix crushed cookies, oats, coconut and melted butter. Sprinkle over fruit mixture.
Bake 35 to 40 minutes or until filling is bubbly and topping is golden brown, covering loosely with foil for last 10 minutes of baking. Cool 10 minutes. Serve warm.
