vanilla ice cream and warm caramel for servingoptional
Instructions
Preheat the oven to 350°F and spritz a 3 quart casserole with cooking spray.
Make the Pineapple: Peel and core 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.
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 in the dish.
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.