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Pineapple Crisp

This Pineapple Crisp recipe is a sweet island inspired dessert using chunks of sweet fresh pineapple. It’s generously topped with a buttery coconut-oat crumble and a sprinkling of almond slices that bake beautifully golden. Serve it a la mode as is or with a drizzle of warm caramel.

Pineapple Crisp

Easy Pineapple Crisp Recipe

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. This crisp is an amazing twist on classic fruit filled cobblers and sure to become a family favorite. To make it, toss fresh chunks of pineapple with flour, brown sugar and lemon juice. Pour this into a prepared baking dish then make the streusel topping. Use a pastry blender to cut the butter into the ingredients until it resembles coarse crumbs then sprinkle over the pineapple. Bake until bubbly and golden per the recipe then enjoy with a scoop of ice cream.


How to Make the BEST Pineapple Crisp Recipe

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.

  • Ingredients you’ll need to make homemade Pineapple Crisp: Fresh pineapple, lemon juice, brown  sugar, ginger and all purpose flour.
  • To make the streusel topping you’ll need: All purpose flour, quick cooking oats, butter, brown sugar, granulated sugar, sweetened flaked coconut, sliced almonds and vanilla ice cream and caramel sauce for serving.
  • Kitchen tools you’ll need: One 1 1/2 quart baking dish, pineapple corer, sharp knife and chopping board, measuring cups and spoons, medium bowl, small bowl and pastry blender.
  • To really take it over the top, serve it hot right from the oven drizzled with a buttery caramel and a couple of scoops of vanilla ice cream. You can use dulce de leche or caramel ice cream topping.
  • If you don’t care for coconut, it can be omitted. It will change the flavor but it will still be delicious.
  • You can use sliced or slivered almonds in this recipe or chopped macadamia nuts.
  • Store Pineapple Crisp chilled in the refrigerator for up to 3 days. Reheat in a 375°F oven to crisp, in an air fryer or in single servings in the microwave. The topping will soften when chilled.
  • Other desserts featuring fresh pineapple you may want to try from 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.
Pineapple Crisp

More Crisps and Cobbler Recipes to Make

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5 from 1 vote

Pineapple Crisp

Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Dessert
Cuisine: American
Keyword: pineapple-crisp
Servings: 8 servings
Calories: 329kcal
Author: Melissa Sperka


  • 4 cup fresh pineapple chunks
  • 1 medium lemon juiced
  • 3 Tbsp brown sugar
  • 2 Tbsp all-purpose flour
  • 1/4 tsp ground ginger
  • Topping:
  • 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.
  • To make the Pineapple: In a medium bowl, 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.
  • To make the Topping: In a separate bowl, use a whisk to 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 using a pastry blender or a food processor. 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.


Serving: 1serving | Calories: 329kcal | Carbohydrates: 51g | Protein: 4g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 1g | Sodium: 119mg | Potassium: 276mg | Fiber: 4g | Sugar: 37g | Vitamin A: 438IU | Vitamin C: 18mg | Calcium: 58mg | Iron: 1mg
Tried this recipe?Mention @melissassk or tag #melissassk!



  1. 5 stars
    One of the best desserts I’ve ever eaten! I’ve made it with almonds and macadamia nuts. Both are excellent! This is saying a lot for a 69 year old who has baked and eaten a lot of desserts in her time!

  2. Thank you. Yes on the oats. I don’t think even a whisk could handle oaks! 🥴 That’s what I get for sending a message at 4:00 in the morning. When I read the the recipe all I could envision was a flour sifter and could not see how oats would sift through.

    1. No worries at all! A whisk can indeed handle oats, I do it all the time for pretty much any baking project. The point is, to evenly distribute and it works like a charm, I’ve done it for years.

  3. Can I use canned pineapple. Fresh pineapple makes my mouth hurt for some reason. I love pineapple and this sound awesome!

  4. The photos are helpful, but a how-to video of this recipe would be really helpful, to watch how the dough strips are assembled. But will give this a try. I have a daughter who does not like coconut (if I wasn’t sure I gave birth to her, I’d think she couldn’t be mine — both my husband and I are WILD for coconut!), so I am going to try making it without the coconut. Should still be delicious, I think!

  5. MMMM Pineapple, it reminds me of the Dole Plantation in Hawaii that I visited 3 yrs ago. I am a HUGE fan of anything Crisp. I make a Apple Crisp for Thanksgiving & Christmas every year. Will be trying the Pineapple one. Thanks for sharing.
    Much Love,

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