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
Recipe Measurements:
For accuracy, when weights are provided, we recommend weighing your ingredients. This will produce the best results.
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.
Heidi | The Frugal Girls
Using real butter and fresh pineapple makes your crisp so so delicious. Plus, I am loving that this recipe only takes 6 ingredients!
Alexandra
It really is a delicious dessert Heidi, and so quickly and easily made. So good! 🙂
Katherine | Love In My Oven
Alex you better believe this is on my list to try ASAP!!! I just need to get my hands on a couple of fresh pineapples. I say a couple, because we always devour the first one in a matter of seconds haha!
Alexandra
Hello Katherine, I do hope that you are able to locate a couple of pineapples very soon as I look forward to hearing how you enjoy the Crisp. 🙂
Jamie
This was my first time making pineapple crisp and it turned out so lovely! The topping was perfectly crumbly and it tasted amazing with vanilla icecream!
Alexandra
Jamie, I am delighted that you enjoyed the Pineapple Crisp. Thank you so much for taking the time to let me know. 🙂
annie@ciaochowbambina
This is a great idea! I love fruit crisps but (can you believe) I’ve never thought to make pineapple! So delicious!!
Alexandra
Pineapple makes a great crisp, so full of lovely tropical flavours. Please let me know, Annie if you try it. 🙂
Katherine | Love In My Oven
I”m a huge pineapple fan too, Alex!! This crisp looks amazing, I definitely need to add pineapple crisp to the flavors of crisp I need to try this summer.
Alexandra
Katherine, I am sure that you will be delighted with Pineapple Crisp; such lovely, fresh, tropical flavours. 🙂
Courtney | Love & Good Stuff
This was fantastic. I had never heard of pineapple crisp before, but thought I’d give it a go. It was great! I really enjoyed the tropical flavour.
Alexandra
Courtney, I am delighted to hear that you enjoyed the Pineapple Crisp, thank you so much for letting me know. 🙂
Ruwani
I love pineapple and this pineapple crisp looks fabulous!! I am sure it tastes delicious too.
Alexandra
Hi Ruwani, the crisp is really delicious; the flavours of the pineapple are fresh and bright. So good! 🙂
marcie
I have never had pineapple crisp but would adore it! This looks absolutely delicious, and great job on the post!
Alexandra
Hi Marcie, thank you for the lovely comments. The Pineapple Crisp is absolutely delicious – fabulous fresh flavours. I do hope that you try it. 🙂
Marissa
ooh I love fruit crisps, but have never had pineapple!! My father-in-law’s favorite cake is pineapple upside down cake. I was going to make him one this weekend, but I’m going to make this instead – I think he’ll LOVE it!
Alexandra
I am delighted to hear that you will be making the Pineapple Crisp this weekend; I do hope that you all enjoy it. 🙂
David @ Spiced
I loved a good fruit crisp – they totally take me back to my childhood days! I’ve made a lot of crisps over the years, however I can’t say I’ve ever made a pineapple one. I’m putting this one on the list for sure! Sounds like a delicious treat at the end of the day!
Alexandra
David, I am so happy to hear that you will try the Pineapple Crisp. Here in Australia, in the depths of winter, it’s nice to be reminded of the tropics. 🙂
Jaimie
You’re so full of smart ideas Alex! I adore pineapple but struggle to think of new desserts to use it in. Thank you for this – I will get the taste-testing family onto it asap!
Alexandra
Hi Jaimie, I am so pleased to hear that you will be making the Pineapple Crisp. I look forward to hearing how you enjoy it. 🙂
Mary Ann | The Beach House Kitchen
I’ve made all kinds of crisps, but never a pineapple one Alex. I can’t wait to give your recipe a try. Bet it’s tropically delicious. Pinned!M
Alexandra
Hi Mary Ann, the Pineapple Crisp is full of sunny, tropical flavours. It really is delicious. Please let me know if you try it. 🙂
Sylvie
That is such an original crisp recipe and I LOVE the tropical flavours you used! Its also great that you can make the dessert with tinned pineapple so that you can enjoy it all year round!
Alexandra
Hi Sylvie, the Pineapple Crisp really is delicious. The flavours are so fresh and I love the way they immediately take me to the tropics! 🙂
Abigail Raines
This is so perfect for pineapple season! Love the fruity freshness pineapple brings to this delicious dessert!
Alexandra
Hi Abigail, I’m so pleased that you like this delicious dessert. The pineapple, complemented by the crisp topping, really is delicious. 🙂
Charla
Delicious! I love this pineapple crisp!
Alexandra
Hi Charla, I am delighted that you like the Pineapple Crisp recipe. 🙂
kim
This recipe was fabulous! The taste was absolutely delicious and it was easy to make. I will definitely be making again!
Alexandra
Hi Kim, I am delighted to hear that you enjoyed the Pineapple Crisp, thank you for letting me know. 🙂