Fresh Pineapple Crisp

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Enjoy the flavours of delicious, juicy pineapple, combined with a crumbly, crisp topping in my Fresh Pineapple Crisp. This is a super easy dessert to put together, with the most scrumptious results!

up close shot of pineapple crisp, baked in a white dish.

Why we love this recipe:

I am a huge pineapple fan. It is one of my all time favourite fruits. I love produce that is delicious in both sweet and savoury preparations.

Pineapple is such a versatile ingredient. I enjoy adding the delicious juice to my Pineapple Iced Tea, adding the fruit to tender muffins, and even making a savoury salsa to go alongside grilled meats!

The tangy, juicy flesh of the pineapple is perfectly complemented by the crumbly, crisp topping. Served with a scoop of ice cream or some whipped cream, this is a dessert I can eat anytime!

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/Corn Starch – a little is added to the pineapple chunks to help mop up those excess juices the fruit will release when it is cooking. We want a little bit of a sauce, but not for it to be too soggy!

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.

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, and is a success!

Butter – cold butter is what gives that crisp the perfect texture.

baking dish of pineapple crisp, with a bowl served on the right hand side.

Step by Step instructions:

You’ll need to start by preheating your oven to 175 C (350 F).

Grease your baking dish with a little butter, or oil spray. You’ll need a ceramic or glass dish that has about 2.3 litres (2.5 quarts) capacity.

four steps required to make this recipe.

Prepare your pineapple. If using fresh, follow our helpful tips below.
In a bowl, combine the fresh pineapple chunks, cornflour and 3 tablespoons of the brown sugar. Add this to your baking dish.
In another bowl, combine the remaining brown sugar, plain 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 your Fresh Pineapple Crisp in your preheated oven for about 40-45 minutes, or until lightly golden brown on top and bubbling around the edges.

I like to 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.

up close shot of baked pineapple crisp, with a serve missing, in a white dish.

How do I prepare a whole fresh 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. (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, 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.

Remove the core of the pineapple. Slice the pineapple into chunks.

Tips for Success and FAQs:

We love how simple this dessert is to prepare. The Fresh Pineapple Crisp does not take long to prepare, but here are some tips to help you get the best results!

Be sure to grease your dish – this makes the crisp much easier to serve.

Can I use canned or frozen pineapple?

Absolutely! I would recommend using fresh wherever possible, but you can certainly use canned or frozen pineapple, especially if fresh is not in season.

Why do you add cornstarch/cornflour?

Although it is only a small amount, this is a step I feel is important to include in the recipe. As the fruit cooks, it releases a lot of juice. We want a little of this juice, but not too much! The cornflour helps absorb the excess juice and helps to thicken the sauce slightly.

What is the difference between a crisp and a crumble?

Although very similar, the main difference is that a crisp always contains oats, while crumbles only do sometimes.

Can I prepare the Fresh Pineapple Crisp in advance?

If preparing the crisp in advance, my preference is to keep the elements separate then assemble the dish just prior to baking. This will ensure the topping won’t absorb too much moisture while standing.
If you want to freeze the crisp, you can fully assemble the dish; the topping will not absorb too much moisture as the juice will be frozen. Ensure it is covered well – I wrap in several layers of cling film and then put in a plastic freezer bag.

Can I freeze the leftovers?

Yes, the leftovers freeze well. Thaw it in the fridge before reheating.

When it comes to serving:

Once your Fresh Pineapple Crisp has baked, allow it to cool slightly on the kitchen bench.

Serve warm with some pouring cream, whipped cream, custard or my delicious No-Churn Vanilla Ice Cream.

bowl of pineapple crisp, with a hand holding a fork.

More delicious recipes for you to try:

We love using fresh fruit in dessert recipes. Here are some more for you to try:

Please let me know when you try this delicious Fresh Pineapple Crisp. It has quickly become one of our favourites, and I hope it will become yours, too!

Alex xx