Pineapple Crisp Recipe

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Pineapple Crisp Recipe

Read Reviews
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Publisher Photo
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.
MAKES:
9 servings
TOTAL TIME:
Prep: 10 min. + cooling Bake: 25 min.
MAKES:
9 servings
TOTAL TIME:
Prep: 10 min. + cooling Bake: 25 min.

Ingredients

  • 1-1/2 cups sweetened shredded coconut
  • 1 cup 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.
Originally published as Pineapple Crisp in Taste of Home April/May 2001, p65

Nutritional Facts

1 slice: 411 calories, 17g fat (12g saturated fat), 31mg cholesterol, 200mg sodium, 65g carbohydrate (49g sugars, 1g fiber), 2g protein.

  • 1-1/2 cups sweetened shredded coconut
  • 1 cup 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
  1. 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.
  2. 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.
  3. Bake at 350° for 25-30 minutes or until golden brown. Cool on a wire rack. Yield: 9 servings.
Originally published as Pineapple Crisp in Taste of Home April/May 2001, p65

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Reviews forPineapple Crisp

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MY REVIEW
Kaffaroni User ID: 5915192 52532
Reviewed Jan. 20, 2013

"My mother used to make this but her recipe calls it Pineapple Squares (a little "messy" for squares but explains the sweeter filling). I still make it myself now and then and so does my daughter."

MY REVIEW
LYDAFUR User ID: 4639754 30128
Reviewed Feb. 26, 2012

"This is an amazing dessert. It is sweet, but that did not bother me. I served it with vanilla ice cream, everyone really liked it. Thank you for a great recipe!!"

MY REVIEW
xicota User ID: 944314 30122
Reviewed May. 12, 2010

"This didn't turn out very well for me. It might have been the old oven I was using at the time I prepared this, but the crust was a bit hard and chewy, and I thought it could have used more filling."

MY REVIEW
bevcurtis User ID: 2222168 78551
Reviewed Feb. 8, 2010

"This is very good but pretty sweet... I think I will cut back on the sugar in the pineapple mix next time to see what happens. It may also be good to add chopped nuts to the crust/topping."

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