½ cup all-purpose flour
⅓ cup old-fashioned rolled oats
¼ cup plus 3 Tbs. packed light brown sugar, divided
1 ¼ tsp. ground cinnamon, divided
¾ tsp. grated nutmeg, divided
¼ tsp. ground allspice, divided
¼ tsp. salt
5 Tbs. chilled vegan margarine, cut into pieces, divided
½ cup raw pecans, coarsely chopped
2 Tbs. unsweetened shredded coconut
3 mangoes, peeled, pitted, and cut into 1-inch cubes (2 ½ cups)
½ pineapple, peeled, cored, and cut into 1-inch cubes (2 ½ cups)
Preheat oven to 375°F. Coat 8-inch-square glass baking dish with nonstick cooking spray.
Combine flour, oats, 1/4 cup brown sugar, 1/2 tsp. cinnamon, 1/4 tsp. nutmeg, 1/8 tsp. allspice, and salt in medium bowl.
Add 4 Tbs. margarine, and rub with fingertips until mixture forms coarse meal.
Press together until mixture begins to form moist clumps. Stir in pecans and coconut.
Combine remaining 3 Tbs. brown sugar, 3/4 tsp. cinnamon, 1/2 tsp. nutmeg, and 1/8 tsp. allspice in large bowl.
Add mangoes and pineapple, and toss to coat. Transfer to prepared baking dish; dot top with remaining 1 Tbs. margarine.
Sprinkle oat topping over mango mixture.
Bake 40 minutes, or until topping is golden brown and juices bubble.
Cool 10 to 20 minutes. Serve warm.