Pineapple Crisp with Coconut Crumb Topping

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Do you ever have those weeks when everything just feels extra chaotic? By the end of each day your brain feels like mush and you wonder how you’ll get through the next day.

It’s been one of those weeks.

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I’m really looking forward to catching my breath over this long weekend, celebrating the 4th of July and my birthday. (Yay! Turning 25!)

I’m usually all about pie for the 4th of July. This year, however, I’m taking a more simple approach.

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This crisp is as simple as it gets with a hands-on time of about 10-15 minutes. That’s it! Then it bakes for 30 minutes or so and dessert is ready. The tropical flavors of pineapple and coconut are just the thing to sit back, relax, and pretend you’re at the beach. And if you’re actually going to the beach, can I come too? :)

Pineapple Crisp with Coconut Crumb Topping; Recipe or Not

serves 4 using a 9×9 baking dish, see adaptations below for a 9×13 pan

1 pineapple, cut into 1 inch pieces
1 1/2 T. brown sugar
1/4 t. cinnamon
1 1/2 T. cornstarch

Topping:

1 c. oats
1 1/2 c. unsweetened coconut flakes
1/3 c. brown sugar
1/4 c. chopped macadamia nuts, optional
3 T. unrefined virgin coconut oil, in a solid state
Butter or additional coconut oil to grease the pan

The Prep: Preheat oven to 400°. In a large bowl, combine the pineapple, brown sugar, cinnamon, and cornstarch, set aside. In a medium bowl, combine the oats, coconut flakes, brown sugar, and macadamia nuts. With clean fingers, mix in the coconut oil (this gets a little messy) until it is thoroughly combined. In a greased 9×9 baking dish, pour in the pineapple then sprinkle on the topping mixture evenly. Bake for 20-30 minutes until the top is slightly brown from toasting and the filling is bubbling. Let cool for 5-10 minutes. Enjoy!

Pro-tip: Serve with a scoop of vanilla ice cream. :)

Ingredients for a 9×13 baking dish, serves 6-8

2 pineapples, cut into 1 inch pieces
3 T. brown sugar
1/2 t. cinnamon
3 T. cornstarch

Topping:

1 1/2 c. oats
2 c. unsweetened coconut flakes
2/3 c. brown sugar
1/2 c. chopped macadamia nuts, optional
1/3 c. unrefined virgin coconut oil, in a solid state
Butter or additional coconut oil for greasing the pan

Follow the instructions above for combining the ingredients. Bake at 400° for 30-40 minutes until the top is brown from toasting and the filling is bubbling. Let cool 10 minutes.

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2 thoughts on “Pineapple Crisp with Coconut Crumb Topping

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