Have you ever eaten a pineapple in Hawaii? If you have then you know that it’s the sweetest thing you’ve ever tasted.
I was completely surprised to learn that you buy a case of Maui Gold Pineapples and have them shipped directly to your front door.
Around major holidays they frequently have sales and specials. Little did I know that my hubby purchased a case of pineapple at Thanksgiving. This week I’ve had so much fun with pineapple recipes. I made pineapple muffins (amazingly good), pineapple smoothies and more. Tonight my oldest boy talked me into making a crumble.
The key to this recipe is to decrease the amount of sugar… like, a lot. When you do this the natural sweetness of the pineapples comes through. I used the crumble part as both a crust and a the crumbly top.
The filling is pure pineapple. Arrowroot was added to make sure that the middle layer isn’t too juicy.
When I tell you that this pineapple crisp is amazing, I’m not exaggerating. If you have a good friend coming to dinner or need to impress someone, this is the dessert to make. It’s incredibly simplistic. It has only one crust that also acts as the crumbly top along with the middle pineapple payer.
If you’re a whipped cream person, you can add whipped cream to the top, too. My stomach votes NO to anything involving dairy, so we have it as-is.
Crumbly Pineapple Crisp
Difficulty: Medium4-10
servings15
minutes20
minutesWhen I tell you that this pineapple crisp is amazing, I’m not exaggerating. If you have a good friend coming to dinner or need to impress someone, this is the dessert to make. The great thing about this recipe is that you’ll make the crust that will also be used as the crumble top.
Ingredients for crust
2 Cups flour
3/4 cup butter, softened
1 tsp vanilla
1/2 cup sugar
1/4 tsp salt
2 tbsp brown sugar (optional)
- Ingredients for Pineapple Filling
4 cups fresh pineapple (about 2 pineapples worth)
2 tbsp arrowroot powder
Directions
- Preheat the oven to 375 degrees
- Prepare a 8x8 baking pan by coating with butter
- Beat flour, butter, vanilla, sugar and salt with a mixer until the mixture looks like big crumbles
- Remove half of the crumbly mixture. Press the crumbles on the bottom of the baking pan so that it forms a crust
- Bake the crust for 8 minutes
- Let the crust cool for about 20 minutes
- Cut pineapple into chunks. I like to cut both big chunks and small chunks to give the crisp some texture.
- Mix the pineapple with the arrowroot and lemon
- Stir gently until arrowroot it absorbed by the pineapple juice
- Spread evenly over the crust
- Top with the remaining crumbly mixture
- Add 2 tbsp brown sugar to the top of the crisp (optional)
- Bake for another 15 to 20 minutes or until the top is brown.
Notes
- I would caution against adding more sugar to this recipe. I wanted to really let the pineapple shine in this crumble. In order to do that, let the pineapple shine by adding the smallest amount of sugar that you possibly can. That being said, don’t be afraid to remove the sugar from the crust or skip the brown sugar on top.