Apple Pineapple Crisp Recipe

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In Stoneboro, Pennsylvania, Nancy Foust spices up this comforting crumb-topped fruit dessert with cinnamon and nutmeg. "We like servings of this warm out of the oven," she writes.
TOTAL TIME: Prep: 10 min. Bake: 45 min.
MAKES:12-15 servings
TOTAL TIME: Prep: 10 min. Bake: 45 min.
MAKES: 12-15 servings


  • 2/3 cup sugar
  • 1 tablespoon cornstarch
  • 1 teaspoon grated lemon peel
  • 3/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 4 cups sliced peeled tart apples
  • 1 can (20 ounces) pineapple chunks, drained
  • 3/4 cup quick-cooking oats
  • 1/4 cup all-purpose flour
  • 1/4 cup packed brown sugar
  • 1/3 cup cold butter, cubed
  • 1 jar (3 ounces) macadamia nuts, chopped

Nutritional Facts

1 each: 184 calories, 9g fat (3g saturated fat), 11mg cholesterol, 61mg sodium, 26g carbohydrate (19g sugars, 2g fiber), 1g protein.


  1. In a bowl, combine the sugar, cornstarch, lemon peel, cinnamon and nutmeg. Add the apples and pineapple, toss to coat. Transfer to a greased shallow 2-qt. baking dish.
  2. In another bowl, combine oats, flour and brown sugar. Cut in butter until mixture resembles coarse crumbs. Stir in nuts; sprinkle over apple mixture. Bake, uncovered, at 375° for 30 minutes. Cover loosely with foil; bake 15 minutes longer or until apples are tender and topping is golden. Yield: 12-15 servings.
Originally published as Apple Pineapple Crisp in Quick Cooking March/April 2004, p61

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