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Jungle Fruit Crumble

This healthy recipe comes from NDSU Extension Service.


  • 1 can (15.25-oz.) sliced peaches or fruit of choice, drained
  • 1 can (15.25-oz.) apricot halves or fruit of choice, drained
  • 1 can (15.5-oz.) pineapple chunks or fruit of choice, drained
  • 1 can (8-oz.) tropical fruit cocktail or fruit of choice, drained
  • ½ c. all-purpose flour
  • ¼ c. sugar
  • ¼ c. brown sugar
  • 4 Tbsp. cold butter or margarine, cut up
  • ¼ c. shredded coconut
  • ¼ c. chopped walnuts


Preheat oven to 375 F. Place the well-drained fruit in a 9-inch square baking dish. Mix gently with a rubber spatula. Combine the flour and sugar, crumbling any lumps with your fingers. Cut in the butter, using your fingers or a fork, until the mixture forms finer crumbs. Stir in the coconut and walnuts. Sprinkle over fruit. Bake until golden brown, about 45 to 50 minutes. Cool on a wire rack. Serve warm or at room temperature with whipped topping.

Makes 12 servings.

Per serving: 340 calories, 13 grams (g) fat, 58 g carbohydrate and 77 mg sodium.
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