You are certain to enjoy the flavours of delicious chunks of fresh, juicy pineapple, combined with a crumbly, crisp topping in my Fresh Pineapple Crisp. The tangy, juicy flesh of the pineapple is perfectly complemented by the crumbly, crisp topping. This is a super easy dessert to put together, with the most scrumptious results! Enjoy it with our No-Churn Vanilla Ice Cream; the juxtaposition of hot Crisp with the cold Ice Cream is irresistible.
Why you'll love this recipe:
The tangy, juicy flesh of the pineapple is perfectly complemented by the crumbly, crisp topping.
Pineapple is such a versatile ingredient. It is delicious in both sweet and savoury preparations - there are so many ways to use it.
You will love this Pineapple Crisp because:
- It is made from ingredients which are readily available.
- There is very little hands-on time; you can have this in the oven in about 15 minutes.
- The bright flavour of the pineapple will immediately transport you to the tropics.
- Being such an easy recipe, it is ideal for beginner cooks and will be appreciated by more experienced cooks.
- There is a gluten-free option.
Ingredients in this recipe:
Please see the recipe card further along in the post for exact quantities of ingredients and the full method.
Pineapple – my preference is to use fresh pineapple. If it isn’t in season, you could absolutely use canned or frozen pineapple.
Corn flour/starch – a little is added to the pineapple chunks to combine with juices the fruit will release when it is cooking and form a sauce.
Brown sugar – we love the caramel flavour brown sugar gives to sweet treats!
Rolled oats – old fashioned rolled oats are ideal for a crisp. Be sure to source gluten-free rolled oats if you require this dessert to be suitable for a coeliac or those who are gluten intolerant. Please see below our suggestions regarding oats which are certified gluten-free.
All-purpose/plain flour – mixed with the oats for that perfect crisp topping. This recipe has been tested with both regular and gluten-free flour.
Butter – cold butter is what gives that crisp the perfect texture.
How To Make Pineapple Crisp:
Please see the recipe card further along in the post for exact quantities of ingredients and the full method.
1 – Cut up the pineapple:
Prepare your pineapple. If using fresh pineapple, follow our helpful tips found in the recipe card below.
2 – Combine the pineapple, sugar and flour:
In a bowl, combine the fresh pineapple chunks, cornflour and 3 tablespoons of the brown sugar. Add this to your baking dish.
3 – Make your crumble topping:
In another bowl, combine the remaining brown sugar, plain flour, rolled oats and butter. You can start off by stirring, but I ultimately like to rub the butter between my fingers to create a lovely, crumbly texture.
4 – Top the fruit with the crumble:
Top the pineapple evenly with your crumble mixture. Bake your Fresh Pineapple Crisp in the oven until lightly golden brown on top and bubbling around the edges.
Tips for success and FAQs:
We love how simple this dessert is to prepare and have included some tips to help you get the best result.
Be sure to grease your dish – this makes the crisp much easier to serve.
Whilst I recommend using fresh whenever possible, you can certainly use canned or frozen pineapple if fresh is not in season.
If preparing the crisp in advance, my preference is to keep the fruit and crumble topping separate, then assemble the dish just prior to baking. This will ensure the topping won’t absorb too much moisture while standing.
Yes, the leftovers freeze well. Store in an airtight container in the freezer for up to 3 months. Thaw in the fridge before reheating in a 175 degrees C (350 F) oven for about 12 minutes.
Although very similar, the main difference is that a crisp always contains oats, while crumbles only contain them sometimes.
Although it is only a small amount, this is an important step. As the fruit cooks, it releases a lot of juice. The cornflour helps absorb the juice and slightly thicken the sauce.
How do I prepare a whole fresh pineapple?
Using a large, sharp knife, lay the pineapple on its side on your chopping board, and slice off the top and bottom of the pineapple. (If you’re interested, research how to grow a pineapple from just the top and give it a try!)
Stand the pineapple up on your chopping board, carefully hold the pineapple and slice downwards, carefully removing the skin. Try and not take too much of the flesh.
Now, you can either slice the pineapple into smaller, more workable portions, or continue working with the whole pineapple. The next step is to remove the brown spots or the “eyes” from the pineapple. You can use a small knife to do this.
Then remove the tough central core of the pineapple. An easy way is to cut the pineapple lengthways into quarters then remove the core from each of the quarters.
Cut the pineapple into bite size chunks.
Serving suggestions:
I recommend that when your Fresh Pineapple Crisp has baked, set it aside for a few minutes to slightly cool as the fruit will be very hot. In fact, the flavours are better enjoyed when the Crisp is not served boiling hot straight from the oven!
For this recipe, you can serve pouring cream, whipped cream, custard or my delicious No-Churn Vanilla Ice Cream. Be assured, this dish is a guaranteed crowd pleaser.
Please let me know when you try this delicious Fresh Pineapple Crisp. It is one of our favourites, and I hope it will become yours, too!
Alex xx
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Fresh Pineapple Crisp
Please note:
For accuracy, when weights are provided, we recommend weighing your ingredients. This will produce the best results. All oven temperatures listed are for fan forced.
Ingredients
For the Fruit Base:
- 3 cups fresh pineapple chunks - approx. 1 pineapple See Note 1
- 1 tablespoon cornflour/corn starch See Note 2
- 3 tablespoon brown sugar
For the Crisp Topping:
- ⅓ cup (50 g) all-purpose/plain flour See Note 3
- ¾ cup (60 g) old-fashioned rolled oats
- ⅓ cup (70 g) brown sugar
- ½ cup (125 g) unsalted butter - cold, cut into cubes See Note 4
Instructions
- Preheat your oven to 175 Degrees C (350 F).
- Grease a baking dish with a little butter. You'll need a ceramic or glass dish that is about 2.3 litres (2.4 quart) capacity.
- Prepare your pineapple. If using fresh, you'll need to remove the top and base, and trim the skin. Remove the core and cut into chunks.
- Prepare your pineapple - using a sharp knife, lay the pineapple on its side on your chopping board, and slice off the top and bottom of the pineapple.Stand the pineapple up on your chopping board, and carefully remove the skin. Try and not get too much of the flesh.Now, you can either slice the pineapple into smaller, more workable portions, or continue working with the whole pineapple. The next step is to remove the brown spots or the “eyes” from the pineapple. You can use a small knife to do this, or a spoon.Then remove the tough central core of the pineapple. An easy way is to cut the pineapple lengthways into quarters then remove the core from each of the quarters. Cut the pineapple into bite size chunks.
- In a bowl, combine the fresh pineapple chunks, cornflour and 3 tablespoons of the brown sugar. Add this to your greased baking dish.
- In another bowl, combine the remaining brown sugar, flour, oats and butter. Mix well - you can start off by stirring, but I ultimately like to rub the butter between my fingers to create a lovely, crumbly texture.Top the pineapple evenly with your crumble mixture.
- Bake in your preheated oven for about 40-45 minutes, or until lightly golden brown on top and bubbling around the edges.
- Allow the crisp to cool slightly before serving - the flavours are better developed when they're not boiling hot straight from the oven. Then serve with cream, ice cream or custard.
Video
Notes
- Fresh Pineapple: is our preference for this recipe, but if you are unable to source it, you can certainly use frozen or canned. If using canned, be sure to drain the pineapple pieces well.
- Tablespoon: we use a standard Australian tablespoon which is 20 ml (4 teaspoons).
- Gluten-free: you can use gluten-free flour and oats if required - this has been tested and works perfectly.
- Butter: using cold butter is important to get that fantastic "crisp" texture and topping. If your butter is too soft, your mixture will have a softer texture.
- Measurements: for the most accurate measurements when baking, we suggest you weigh your ingredients.
Nutrition Estimate:
Nutritional Disclaimer:
The nutritional information is an estimate only, and is derived from online calculators. For accurate results, we recommend calculating the nutritional information based on the ingredients and brands you use.
Ross says
Made this recipe today exactly how it was written and it was great.
Thank you for a delish dessert.
It’s going on rotation now.
Ross
Alexandra Cook says
Lovely to hear, Ross!
Thanks so much for sharing 🙂 Alex xo
Mary Anne says
the temp seems like it's on the low side, but it's in there baking NOW, and I hope it's good !
Alexandra Cook says
Hi Mary Anne,
175 Degrees C (350 F) is a moderate oven temp, ideal for a fruit crisp.
Hope you'll enjoy the recipe 🙂 Alex xo
Priyanka says
I just baked mine. It is so good!!!
Amazing recipe..thank you!
Alexandra Cook says
Thank you so much, Priyanka 🙂
So happy you enjoyed this recipe! Alex xo
Judy says
Absolutely delicious! I will definitely make this again. I followed the recipe exactly, and thinking because my pineapple wasn't really ripe and juicy, it make not be good, but scrumptious is the word for this recipe!
Alexandra Cook says
Hello Judy!
I am so happy to read this 🙂
Thank you so much for taking the time to comment. Alex xo
Shelagh says
I find butter is really expensive for me. can I use margarine instead
Alexandra Cook says
Hi Shelagh,
This is not something I have tried. I think it would work, although you might not get the same crisp finish due to not using the cold butter.
Let me know if you give the recipe a try. Alex xo
Namita M Joshua says
This was fantastic - the tartness of the pineapples paired so well with the sweet crust!
Alexandra Cook says
Hello Namita 🙂
Thank you so much for trying this recipe and taking the time to comment.
I am so pleased you enjoyed it! Alex xo
Helen says
This crisp is amazing. The tart sweet pineapple goes perfect with the sweet oatmeal top. This is on my make again list!
Alexandra Cook says
Thanks for trying this recipe, Helen!
Pleased to hear you'll be making it again, Alex xo
Ramona says
Oh my goodness, I made this to my pineapple lovers and we all absolutely loved it. I will definitely make it again so delicious!!
Alexandra Cook says
Hi Ramona,
I am so happy to hear that you all enjoyed this recipe. Thanks so much for taking the time to comment 🙂 Alex xo
Janita says
I have made this many times when we have had extra pineapples. Always a big winner.
Alexandra Cook says
Thank you, Janita!
Alex xo
Melinda says
This pineapple crisp turned out beautifully! I ended up using canned pineapple since I had some in the pantry. This was a delicious dessert, my family loved it and I will certainly make it again. Next time I'm going to use fresh pineapple. Great recipe!
Alexandra Cook says
Hi Melinda,
Thanks so much for giving this recipe a try, and I am so pleased you enjoyed it.
Thanks for sharing, Alex xo
L says
Very easy, fast and the result was delicious!
Alexandra Cook says
Thank you, L 🙂
No el says
This recipe was delicious and easy to complete! Thank you for sharing it!
Alexandra Cook says
Thank you so much 🙂
So happy you enjoyed it! Alex xo
Brooke Baker says
Added some ginger to the topping, turned out great. I may add slightly more cornstarch next time as it was a bit wet, but absolutely delicious.
Alexandra Cook says
Hey Brooke,
Thanks so much for trying this recipe, and I am so happy you enjoyed it.
Ginger sounds like a delicious addition! Alex xo
Janine in the OC says
This may be because of the difference between Australia tablespoons and US tablespoons. Adjusted to US, the amount of cornstarch called for is 4 teaspoons, not three.
holly says
can i freeze the pineapple crisp?
Alexandra Cook says
Hi Holly,
If you want to freeze the crisp, you can fully assemble the dish. Ensure it is covered well – I wrap in several layers of cling film and then put in a plastic freezer bag.
Defrost in the fridge before cooking.
Leftovers also freeze well.
Let me know if you give the recipe a try! Thanks, Alex
The Hildebrands says
Very good base the sugar on how sweet the pineapple is.
Alexandra Cook says
Happy you enjoyed the recipe! 🙂 Thanks, Alex
Annmarie Holland says
Hi, I left a comment but do not see ir here. I loved this recipe but made it using arthritis dietary needs!! OMG!! SO GOOD!!
Alexandra Cook says
Hi Annmarie, sorry for the delay; we just had a couple of days off. I am so pleased that you were able to adjust the Pineapple Crisp to suit your dietary requirements. 🙂
Annmarie Holland says
I made this Crisp, using Coconut Oil to grease the baking dish and substituting gold Monk Fruit, fine Almong Flour and Vegan Butter for the ingredients that are not appropriate for arthritis problems. I am so impressed with the results. Delicious!! I have had 2 helpings and am thinking about a third!! Thank you so much for this creative dessert. ❤️ 💖 💜 💕 recipe!! It fits perfectly into my diet to prevent painful flare-ups!!
Alexandra Cook says
Hi Annmarie, thank you for your detailed feedback on the Pineapple Crisp. I am delighted that you have been able to adjust the recipe to suit your dietary requirements and I appreciate that you took the time to let me know. 🙂
lilia says
Excellent recipe!! the butter in the crisp adds great flavor to the pineapple. I made this with no changes and with a frozen pineapple. This recipe is amazing and very easy. Next time I will use peach instead
Alexandra Cook says
Hi Lilia, I am delighted to hear that you enjoyed the Pineapple Crisp and will try using peaches next time. Thank you for taking the time to let me know. 🙂