Tropical Pineapple Crisp

Southern Living
Tropical Pineapple CrispRecipe


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1 fresh pineapple, peeled, cored, cubed (about 4 cups)*
2 tablespoons coconut rum**
1/3 cup all-purpose flour
1/3 cup firmly packed dark brown sugar
1/3 cup cold butter or margarine, cut up
1 cup crumbled white chocolate-and-macadamia nut cookies
1/2 cup sweetened flaked coconut


Combine pineapple and rum; spoon into a 9-inch baking dish or 6 (5-inch) individual baking dishes.

Combine flour and sugar; cut in butter with pastry blender or fork until mixture is crumbly. Stir in cookie crumbs and coconut; sprinkle over pineapple.

Bake at 400 ° for 30 minutes or until golden. Serve with Simple Coconut Ice Cream, if desired.

Note: For testing purposes only, we used Pepperidge Farm Tahoe White Chocolate Macadamia BIG Cookies.

*2 (20-ounce) cans pineapple chunks in juice, drained, may be substituted.

**1 teaspoon coconut extract may be substituted for coconut rum

Created date

September 2002