Pineapple Crisp is a sweet island inspired summer crisp using chunks of fresh pineapple. Topped with a generous amount of buttery coconut-oat crumble and a sprinkle of almond slices, it bakes beautifully golden. Serve it a la mode and enjoy fresh flavors in a classic crisp.
Pineapple Crisp Is One More Fabulous Way To Enjoy Pineapple
Pineapple is quite possibly my favorite fruit, I love it! I look for every opportunity to include it as an ingredient in everything from appetizers to desserts. So, it was inevitable that it would be transformed into a pineapple crisp. Other desserts featuring fresh pineapple you may want to checkout in the recipe index is my Pineapple Pound Cake with Cream Cheese Glaze, Peach Pineapple Freezer Jam and the always delicious Pineapple Upside Down Cake all using fresh pineapple.
It’s All About The Crumb Topping
For me, when it comes to crisps, it’s all about that buttery crumb topping. This crisp topping is filled with oats, coconut and almonds for added crunch and flavor. While we associate pineapple more often with warm weather, I don’t reserve this crisp only for the warm Summer months. It makes a fantastic dessert to serve with ice cream year-round. To really take it over the top, serve it hot right from the oven drizzled with buttery caramel and a couple of scoops of vanilla ice cream. It’s an amazing twist on classic fruit filled cobblers and sure to become a family favorite. If you love pineapple too, checkout this recipe for brunch-ready Hawaiian Muffins and oh-so-delicious Pineapple Bread for your next afternoon treat.
Helpful Kitchen Items:
- 4 cup fresh pineapple chunks
- 1 medium lemon juiced
- 3 Tbsp brown sugar
- 2 Tbsp all-purpose flour
- 1/4 tsp ground ginger
- 1/2 cup all-purpose flour
- 1/4 cup quick cooking oats
- 1/4 cup brown sugar packed
- 1/4 cup granulated sugar
- 6 Tbsp cold butter
- 1/2 cup sweetened flaked coconut
- 1/4 cup almond slices or chopped macadamia nuts
- vanilla ice cream and warm caramel for serving optional
- Preheat the oven to 350°F and spritz a 3 quart casserole with cooking spray.
- Toss the fresh pineapple chunks with the juice of one lemon, 3 Tbsp brown sugar, 2 Tbsp all-purpose flour and 1/4 tsp ground ginger. Pour into the dish.
- Sift together the all-purpose flour, oats, brown sugar and granulated sugar for the topping.
- Cut cubed butter into the dry ingredients until it resembles coarse crumbs. Mix-in the sweetened coconut and nuts by hand. Sprinkle on top of the pineapple.
- Bake for 30 minutes or until the topping is golden and the edge is bubbly.
- Serve with a drizzle of warm caramel and a scoop of vanilla ice cream, if desired.