Pineapple-Coconut Crisp

Photo: Alison Gootee; Styling: Gerri Williams
Pineapple-Coconut Crisp is an inexpensive, easy to prepare and simply tasty dessert the whole family will enjoy. Add some sliced almonds to the topping for extra crunch. Serve the crisp warm with vanilla or coconut ice cream, or top it with some freshly whipped cream.

Yield:

Serves 6

Recipe Time

Prep: 10 Minutes
Bake: 40 Minutes
Total: 50 Minutes

Nutritional Information

Calories 253
Fat 8 g
Satfat 5 g
Protein 2 g
Carbohydrate 47 g
Fiber 2 g
Cholesterol 15 mg
Sodium 14 mg

Ingredients

2 tablespoons sugar
2 20-oz. cans pineapple chunks packed in juice, well-drained
1/4 cup old-fashioned oats
1/4 cup sweetened flaked coconut
3 tablespoons packed light brown sugar
3 tablespoons all-purpose flour
1/4 teaspoon ground ginger
3 tablespoons unsalted butter, chilled, cut into 1/2-inch pieces

Preparation

1. Preheat oven to 400ºF. Mix sugar and pineapple in a 9-inch pie plate.

2. Combine oats, coconut, brown sugar, flour and ginger in a bowl. Add butter and pinch with your fingers until well combined and mixture is crumbly. Scatter topping over pineapple. Bake until fruit is bubbling and topping is golden, 35 to 40 minutes. Let cool on a wire rack. Serve warm.

Note:

May 2012