Pineapple Crisp
Enjoy a taste of the tropics with this delicious Pineapple Crisp, featuring juicy pineapple and a crunchy oat topping. Perfect for a quick and easy dessert, this gluten-free and vegan-friendly recipe is a delightful treat for any occasion.
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.