It may be hot out there, but that doesn’t mean you can’t still enjoy cozy and comforting desserts. Imagine you’re in the tropics by adding some vibrant pineapple to your baked goods. This pineapple crisp is juicy and delicious with a spiced oat topping to pull it all together. Add a scoop of ice cream and eat outside on your porch while enjoying the sunshine!
Some Bakes are Meant to be Crispy!
What is a fruit crisp? The name comes from the crumb topping over the fruit. You may hear people refer to it as a fruit crumble or a fruit crisp. A crisp falls somewhere between pastry and streusel. The end result is crisp and dry on top while the under layer of the crumble is moistened by the fruit. It can be as simple as flour and sugar with butter or you can add spices, oats, and other ingredients with cold, rich butter. The fruit can be changed out based on what is in season! With crisps, once you know the basics, it comes together quickly and truly transforms fruit into a stunning dessert. Check out my rich cinnamon pear and apple variation!
Start Cutting the Pineapple
Cutting a pineapple can be daunting. However, I promise it isn’t as bad as it seems! Lay the pineapple on its side on a cutting board. Slice off the crown and the bottom so that you are left with 2 flat sides on the pineapple. Stand it up on one of those flat sides. With your knife, run from the top to the bottom slowly removing the shell. Rotate until all is removed. The core should be visible. Rotate the pineapple again as you run your knife from top to bottom to remove the flesh from around the core. You will end up with long strips of fruit. You will be able to dice to desired size from there! Super easy.
Baking the Pineapple Crisp
- Cutting board
- 2 to 2 1/2 qt. baking dish
- Rubber spatula
- 2 medium mixing bowls
- Pastry cutter
- Measuring spoons
- Measuring cups
- 3 cups fresh diced pineapple (about 1 pineapple)
- 1 tbsp corn starch
- 1 tbsp granulated sugar
- 1/3 cup all purpose flour
- 3/4 cup rolled oats
- 1/3 cup dark brown sugar
- 2 tsp cinnamon
- 1/2 tsp salt
- 8 tbsp (1 stick) unsalted butter, very cold and diced
Preheat oven to 350F and place rack in the middle. Grease the baking dish with butter. This recipe will work in a 2 to 2 1/2 quart dish depending on desired thickness.
Prepare your pineapple by removing crown and shell dicing around the core. In a bowl, combine the pineapple, corn starch, and granulated sugar. Add mixture to base of baking dish.
In second bowl, combine the brown sugar, flour, oats, cinnamon, salt, and cold butter. Use a pastry cutter or fork to rub in the butter and create a crumbly texture. Top the pineapple with the crumble topping.
Bake in preheated oven for about 40-45 minutes or until golden brown on top and bubbling around the edges.
Allow the crisp to cool slightly before serving with ice cream or whipped cream topping as desired!
- If using canned or frozen pineapple, add an extra 2 tsp of corn starch to absorb excess moisture.
- You can use plant-based butter if prepare a vegan version