Description
This Pineapple Crisp is a delightful tropical dessert featuring juicy pineapple chunks baked under a crunchy oat and almond flour topping, sweetened naturally with coconut sugar and enhanced with warm cinnamon and coconut flavors. Perfect for a wholesome treat with a hint of vanilla and lemon zest.
Ingredients
Scale
Fruit Mixture
- 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 and Prepare Baking Dish: Preheat your oven to 350°F (175°C). Lightly grease a 9×9 inch baking dish to prevent sticking and ensure easy serving.
- Mix Pineapple Base: In a large bowl, combine the diced pineapple, coconut sugar, lemon juice, cornstarch, and vanilla extract. Stir well until the pineapple is evenly coated. Transfer this mixture evenly into the prepared baking dish.
- Make the Crisp Topping: In another bowl, mix together rolled oats, almond flour, shredded coconut, coconut sugar, ground cinnamon, and salt. Pour in the melted coconut oil and stir until the mixture becomes crumbly and well combined.
- Assemble the Crisp: Evenly spread the oat and almond flour topping over the pineapple mixture in the baking dish, creating a uniform layer.
- Bake the Crisp: Place the baking dish in the preheated oven and bake for 30-35 minutes. Bake until the topping turns golden brown and the pineapple mixture is bubbly around the edges.
- Cool and Serve: Remove the crisp from the oven and allow it to cool for several minutes before serving. This resting time helps the filling thicken and the flavors meld beautifully.
Notes
- You can substitute almond flour with oat flour for a different texture and flavor.
- For an extra crunch, add chopped nuts such as walnuts or pecans to the topping.
- If coconut oil is not available, melted butter or another neutral oil works as well.
- Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream for an indulgent touch.
