Crunchy Pineapple Crisp
A tropical take on the classic fruit dessert, this Pineapple Crisp combines sweet pineapple chunks with a buttery, oat topping. Easy to make, fiber-rich, and lightly sweetened, it’s perfect served warm with ice cream or enjoyed on its own as a satisfying treat.
Equipment
- 1 large baking dish (approx. 9×13 inches)
- 1 mixing bowl (medium)
- 1 small bowl
- Spoon or spatula
- Oven
Ingredients
- 40 oz pineapple chunks drained
- ¾ cup brown sugar divided
- 1 tbsp cornstarch
- ¾ cup old-fashioned oats
- 1 tsp ground cinnamon
- ½ cup all-purpose flour
- ½ cup unsalted butter melted
Instructions
- Preheat Oven: Begin by preheating your oven to 350°F (175°C). Preheating ensures the pineapple crisp cooks evenly and that the topping becomes perfectly golden and crunchy. While the oven warms, gather all your ingredients and equipment so everything is ready for a smooth, stress-free cooking process.
- Prepare Pineapple Base: Drain the canned pineapple thoroughly to remove excess liquid, which helps prevent a soggy dessert. Place the pineapple chunks into the bottom of a large baking dish (approximately 9×13 inches). Sprinkle ¼ cup of the brown sugar evenly over the pineapple, then add 1 tablespoon of cornstarch. Use a spoon or spatula to stir gently, coating each pineapple piece. The cornstarch will thicken the fruit juices as it bakes, ensuring a luscious, cohesive base.
- Mix Dry Topping Ingredients: In a medium mixing bowl, combine the remaining ½ cup brown sugar, old-fashioned oats, all-purpose flour, and ground cinnamon. Stir thoroughly until all ingredients are evenly incorporated. This mixture forms the crunchy, flavorful topping that will complement the sweet pineapple perfectly.
- Incorporate Butter Into Topping: Melt the ½ cup unsalted butter in a small saucepan over low heat or in a microwave-safe bowl using short 20-second intervals. Pour the melted butter over the oat-sugar mixture. Mix thoroughly until the butter is fully absorbed, forming a crumbly, slightly sticky topping. This step ensures a rich, golden, and crunchy layer after baking.
- Assemble Pineapple Crisp: Spoon the oat-butter mixture evenly over the pineapple in the baking dish. Use the back of a spoon or spatula to spread the topping, covering all pineapple chunks. Gently press the topping slightly to help it hold together during baking, but avoid compacting it too much—you want it to remain airy and crisp.
- Bake Until Golden And Crisp: Place the baking dish in the preheated oven and bake for approximately 40 minutes, or until the topping is golden brown, crisp, and slightly firm to the touch. The pineapple should bubble gently around the edges, signaling that it is fully cooked. Check around 35 minutes to ensure the topping doesn’t over-brown, adjusting slightly if necessary.
- Cool Slightly Before Serving: Once baked, remove the pineapple crisp from the oven and allow it to cool for at least 10 minutes. Cooling helps the topping set and thickens the pineapple juices slightly, preventing a runny dessert and making it easier to serve.
- Serve And Enjoy: Serve the crisp warm, optionally topped with a scoop of vanilla ice cream or whipped cream for extra indulgence. The combination of the crunchy topping and sweet, juicy pineapple creates a perfectly balanced dessert that’s sure to delight family and friends.
Notes
- Make sure to drain the pineapple well to prevent excess liquid from making the crisp soggy.
- Use old-fashioned oats rather than quick oats for a sturdier, crunchier topping.
- Adjust sugar according to your sweetness preference—ripe pineapple is naturally sweet, so you may reduce sugar slightly.
- Allow the crisp to cool for at least 10 minutes before serving; this helps the topping set and makes it easier to scoop.
- For a nutty variation, sprinkle chopped walnuts or pecans into the topping before baking.
