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Apple Pineapple Crisp

 Apple Pineapple Crisp
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.
12-15 ServingsPrep: 10 min. Bake: 45 min.

Ingredients

  • 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 King Arthur Unbleached All-Purpose Flour
  • 1/4 cup packed brown sugar
  • 1/3 cup cold butter, cubed
  • 1 jar (3 ounces) macadamia nuts, chopped

Directions

  • 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.
  • 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.

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Apple Pineapple Crisp (continued)

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