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Ingredient Qty.
Mango, fresh, peeled, and in 1/4 inch cubes 2 each
Nectarine, fresh, cut in 1/4 inch cubes 1 large
Strawberries, hulled, halved or quartered 1dry pint
Vanilla bean paste 1½ tablespoons
Laura’s Gourmet Granola, LocoCocoNut Crunch 2-3 cups / 7.25-11 oz
Vanilla ice cream 1 Qt.

Yield 12 servings


  1. In medium mixing bowl combine mango, nectarine and strawberries. Toss with vanilla bean paste to coat completely.
  2. Place fruit in a buttered or sprayed baking dish sized so fruit is about 2 inches deep.
  3. Sprinkle Laura’s Gourmet Granola, LocoCocoNut Crunch, evenly over fruit, pressing gently into the fruit.
  4. Place in a preheated 325 convection oven (350 conventional).
  5. Bake for 15 – 20 minutes or until granola is a deeper golden brown.
  6. Remove from oven, let stand for 10 minutes, then serve warm with vanilla ice cream. Alternatively, cool completely and refrigerate, covered, up to 4 days. Rewarm in oven to re-crisp the topping.

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