Description
This Pineapple Crisp recipe is a deliciously crunchy and fruity dessert combining juicy pineapple with a crumbly oat and almond flour topping. It’s naturally sweetened with coconut sugar and enhanced with the tropical flavors of shredded coconut and cinnamon. Baked to golden perfection, this crisp is a perfect treat for any occasion.
Ingredients
Scale
Fruit Filling
- 1 large pineapple, peeled, cored, and diced
- 1/4 cup coconut sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
Crisp 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 the oven: Set your oven to 350°F (175°C) and lightly grease a 9×9 inch baking dish to prevent sticking.
- Prepare the pineapple filling: In a large bowl, combine the diced pineapple, coconut sugar, lemon juice, cornstarch, and vanilla extract. Mix well to ensure the pineapple is evenly coated and the cornstarch will thicken the juices as it bakes. Transfer this mixture to the prepared baking dish.
- Make the crisp topping: In another bowl, stir together rolled oats, almond flour, shredded coconut, coconut sugar, cinnamon, and salt. Pour in the melted coconut oil and mix until the mixture becomes crumbly, which will create a crunchy texture once baked.
- Assemble the crisp: Evenly spread the oat topping over the pineapple mixture in the baking dish, covering it completely.
- Bake: Place the dish in the oven and bake for 30-35 minutes. The topping should turn golden brown and the pineapple filling will become bubbly, indicating it’s fully cooked.
- Cool and serve: Remove the crisp from the oven and let it cool for a few minutes before serving. This allows the filling to set slightly for easier serving.
Notes
- For a nuttier flavor, toast the oats and shredded coconut slightly before mixing.
- You can substitute coconut sugar with brown sugar or maple sugar if preferred.
- Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgence.
- This crisp can be stored covered in the refrigerator for up to 3 days; reheat before serving.
- Almond flour can be replaced with all-purpose flour for a less nutty option.
