Mango & Pineapple Tropical Fruit Crisp

• 2 cups Chopped Fresh Ripe Mango
• 2 cups Chopped Fresh Ripe Pineapple
• 2 Tablespoons Agave Nectar
• 1 Tablespoon Arrowroot Powder
• 1/4 cups Evaporated Cane Juice Or Sugar
• 1/4 cups Whole Wheat Pastry Flour
• 1/4 cups Old Fashioned Rolled Oats
• 1/4 cups Unsweetened Shredded Coconut
• 1/4 cups Coconut Butter, Melted

1. Preheat oven to 350u0b0F. Lightly grease an 8x8 inch baking pan or 4 individual ramekins.
2. In a medium bowl, toss fruit with agave nectar and arrowroot powder. Spoon mixture into prepared pan or ramekins.
3. In the bowl of a food processor, combine the evaporated cane juice, flour, rolled oats, and coconut. Pulse a few times until mixed. Add melted coconut butter into dry ingredients and pulse until crumbly. Sprinkle crisp mixture evenly over fruit-filled ramekins.
4. Bake for 20-30 minutes, or until fruit filling is bubbly and crisp topping is golden.

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Taken from tastykitchen.com/recipes/desserts/mango-pineapple-tropical-fruit-crisp/ (may not work)