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Pineapple Crisp

 Pineapple Crisp
Field editor Karen Bourne of Magarth, Alberta comments, "This recipe's combination of coconut and pineapple is delightful!" A treat with tropical taste, It's wonderful served warm with a scoop of ice cream.
9 ServingsPrep: 10 min. + cooling Bake: 25 min.

Ingredients

  • 1-1/2 cups flaked coconut
  • 1 cup King Arthur Unbleached All-Purpose Flour
  • 1 cup packed brown sugar
  • 1/2 cup butter, melted
  • 1/8 teaspoon salt
  • FILLING:
  • 3/4 cup sugar
  • 3 tablespoons cornstarch
  • 1 can (8 ounces) crushed pineapple, undrained
  • 1 tablespoon lemon juice
  • 1 tablespoon butter

Directions

  • In a large bowl, combine the coconut, flour, brown sugar, butter and
  • salt. Press 1-1/2 cups into a greased 9-in. square baking pan; set
  • remaining mixture aside.
  • In a small saucepan, combine the filling ingredients. Bring to a
  • boil; cook and stir for 2 minutes or until thickened and bubbly.
  • Cool; spread over crust. Sprinkle with reserved coconut mixture.
  • Bake at 350° for 25-30 minutes or until golden brown. Cool on a
  • wire rack. Yield: 9 servings.
Nutritional Facts: 1 serving (1 slice) equals 411 calories, 17 g fat (12 g saturated fat), 31 mg cholesterol, 200 mg sodium,

2 of 2

Pineapple Crisp (continued)

Nutritional Facts: 65 g carbohydrate, 1 g fiber, 2 g protein.