Description
This Pineapple Crisp is a delightful tropical dessert featuring juicy pineapple chunks topped with a crunchy, oat-based crumble infused with coconut and cinnamon. Naturally sweetened with coconut sugar and baked to golden perfection, it’s a wholesome treat perfect for any occasion.
Ingredients
Scale
Fruit Mixture
- 1 large pineapple, peeled, cored, and diced
- 1/4 cup coconut sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
Crumble Topping
- 1 cup rolled oats
- 1/2 cup almond flour
- 1/4 cup shredded coconut
- 1/4 cup coconut sugar
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/4 cup coconut oil, melted
Instructions
- Preheat and prepare dish: Preheat your oven to 350°F (175°C) and grease a 9×9 inch baking dish to prevent sticking.
- Mix pineapple filling: In a large bowl, combine diced pineapple, coconut sugar, lemon juice, cornstarch, and vanilla extract. Stir well and transfer the mixture into the prepared baking dish.
- Prepare crumble topping: In a separate bowl, mix rolled oats, almond flour, shredded coconut, coconut sugar, ground cinnamon, and salt. Pour in melted coconut oil and stir until the mixture becomes crumbly.
- Assemble crisp: Evenly spread the oat crumble topping over the pineapple mixture in the baking dish.
- Bake the crisp: Bake in the preheated oven for 30-35 minutes, or until the topping turns golden brown and the pineapple filling is bubbling.
- Cool and serve: Allow the pineapple crisp to cool for a few minutes before serving to let the filling set slightly and enhance flavors.
Notes
- For extra crunch, you can add chopped nuts like pecans or walnuts to the crumble topping.
- If you prefer a sweeter dessert, increase the coconut sugar slightly.
- Ensure the pineapple is well-drained to avoid a soggy crisp.
- This dessert can be served warm or at room temperature, optionally with a scoop of vanilla ice cream or coconut yogurt.
- Store leftovers covered in the refrigerator for up to 3 days.
