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Tropical Pineapple Crisp



  • 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
  • Simple Coconut Ice Cream (optional)

How to Make It

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

  2. 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.

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

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

  5. *2 (20-ounce) cans pineapple chunks in juice, drained, may be substituted.

  6. **1 teaspoon coconut extract may be substituted for coconut rum