Savor the tropics with my Pineapple Crisp, a vibrant Summer Dessert that pairs juicy pineapple with a crunchy oat topping for a perfect harmony of flavors! This easy-to-make treat brings sweet, tangy pineapple and a buttery crumble together, making it a hit for barbecues or cozy evenings. Ready in under an hour, it’s a delightful way to add sunshine to any meal.
Why You’ll Love This Pineapple Crisp
I love this Pineapple Crisp because it’s a quick, tropical Summer Dessert that’s both simple and crowd-pleasing. The sweet, juicy pineapple filling contrasts beautifully with the crisp, golden oat topping, creating a texture and flavor combo that’s hard to resist. With pantry-friendly ingredients and minimal prep, it’s perfect for summer gatherings or a weeknight treat, and I always smile when I see it disappear at the table!
Ingredients for Pineapple Crisp
Here’s what you’ll need to make this Pineapple Crisp (serves 6):
Pineapple Filling:
- 1 large pineapple, peeled, cored, and diced (about 4 cups)
- 1 tbsp lemon juice
- ¼ cup granulated sugar
- 1 tbsp cornstarch
- 1 tsp vanilla extract
Oat Topping:
- 1 cup rolled oats
- ½ cup almond flour
- ¼ cup shredded coconut
- ¼ cup brown sugar
- ¼ tsp ground cinnamon
- ¼ tsp salt
- ¼ cup coconut oil, melted
Ingredient Tips:
- Pineapple: Fresh pineapple offers bright flavor; canned (drained) works but reduce sugar to 2 tbsp.
- Lemon Juice: Enhances pineapple tanginess and prevents browning.
- Almond Flour: Adds nutty depth; ensure gluten-free if needed.
- Coconut Oil: Creates a cohesive crumble; melt fully for even mixing.
- Oats: Use certified gluten-free rolled oats for a gluten-free crisp.
Directions for Pineapple Crisp
Preheat Oven
I start by preheating the oven to 350°F (175°C) and greasing a 9×9-inch baking dish to prepare for my Pineapple Crisp.
Mix Pineapple Filling
In a large bowl, I toss 1 diced pineapple (4 cups) with 1 tbsp lemon juice, ¼ cup granulated sugar, 1 tbsp cornstarch, and 1 tsp vanilla extract. I spread this evenly in the greased baking dish.
Make Oat Topping
In another bowl, I combine 1 cup oats, ½ cup almond flour, ¼ cup shredded coconut, ¼ cup brown sugar, ¼ tsp cinnamon, and ¼ tsp salt. I stir in ¼ cup melted coconut oil until the mixture is crumbly.
Assemble Crisp
I sprinkle the oat topping evenly over the pineapple filling, ensuring full coverage for a perfect Summer Dessert texture.
Bake
I bake the Pineapple Crisp for 30-35 minutes, until the topping is golden and the pineapple bubbles. The aroma fills the kitchen!
Serve
I let the crisp cool for 5 minutes, then serve warm, optionally with vanilla ice cream or whipped cream for extra indulgence.
Prep Time: 15 minutes
Cook Time: 30-35 minutes
Total Time: 50 minutes
Servings: 6
Calories: ~280 kcal per serving
Macros per Serving: 38g carbs, 4g protein, 14g fat, 4g fiber
Variations for Pineapple Crisp
I love switching up this Pineapple Crisp for fun twists. Here are some ideas:
- Tropical Mix: Add ½ cup diced mango or banana to the filling for extra fruitiness.
- Nutty Crunch: Mix ¼ cup chopped pecans or almonds into the topping for added texture.
- Spiced Up: Include ¼ tsp ground ginger or nutmeg in the filling for warmth.
- Gluten-Free: Use certified gluten-free oats and almond flour (already in recipe).
- Coconut-Free: Swap coconut oil for melted butter and omit shredded coconut.
Storage/Reheating
I store leftover Pineapple Crisp in an airtight container in the fridge for up to 4 days. To reheat, I warm individual portions in the microwave for 30-60 seconds or reheat the whole dish in a 350°F (175°C) oven for 10-15 minutes until toasty. For freezing, I cool the crisp completely, wrap tightly in plastic wrap and foil, and freeze for up to 2 months. I thaw overnight in the fridge and reheat in the oven to restore crispness.
FAQs About Pineapple Crisp
Can I use canned pineapple for Pineapple Crisp?
Yes, I use drained canned pineapple, reducing sugar to 2 tbsp in the filling since it’s sweeter than fresh.
Is Pineapple Crisp gluten-free?
Yes, I ensure gluten-free oats and almond flour are used; the recipe is naturally gluten-free as written.
Can I make Pineapple Crisp ahead of time?
I prepare the filling and topping separately, refrigerate, and assemble before baking for fresh, warm results.
How do I make the topping crispier?
I bake a few extra minutes uncovered or add 2 tbsp chopped nuts to the topping for more crunch.
What pairs well with this Summer Dessert?
I serve it with vanilla ice cream, whipped cream, or a caramel drizzle for an indulgent touch.
More Summer Dessert Recipes You’ll Love
- Strawberry Sorbet Recipe
- Strawberry Crunch Cheesecake Recipe
- Strawberry Fudge Recipe
- Chocolate Cherry Dump Cake
- Pear Dump Cake: A Sweet Summer Treat
Conclusion
This Pineapple Crisp is a tropical, crowd-pleasing Summer Dessert that I love to share at gatherings or enjoy as a cozy treat. Its juicy pineapple filling and crunchy oat topping come together in under an hour, delivering sunshine in every bite. Try this easy, flavorful recipe, share your creations on social media, and explore more delicious ideas at Food and Tips. It’s sure to become a favorite!
Pineapple Crisp
Ingredients
For the Pineapple Filling:
- 1 large pineapple peeled, cored, and diced
- 1/4 cup coconut sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
For the Oat 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 oven to 350°F (175°C). Grease a 9×9 inch baking dish.
- In a large bowl, mix diced pineapple, coconut sugar, lemon juice, cornstarch, and vanilla extract. Transfer to the baking dish.
- In another bowl, combine rolled oats, almond flour, shredded coconut, coconut sugar, cinnamon, and salt. Stir in melted coconut oil until mixture is crumbly.
- Spread the oat topping evenly over the pineapple mixture.
- Bake for 30-35 minutes, or until the topping is golden brown and the pineapple is bubbly.
- Let cool for a few minutes before serving.
Notes
- Substitutions: Brown sugar can replace coconut sugar. All-purpose flour can substitute almond flour if not gluten-free.
- Additions: Add chopped nuts like macadamia nuts or almonds to the topping for extra crunch.
- Serving Suggestions: Serve warm with ice cream, whipped cream, or a drizzle of caramel sauce.
