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.
Steph
I cooked this for the first time today, it was so delicious. Apart from the fact that I had used a whole pineapple which took a few minutes to prepare, this was so quick to put together and tasted sooo good, sweet but not at all sickly. We paired with clotted cream ice cream this time, but I look forward to trying it with cream next time.
Alexandra
Hi Steph, thank you so much for your fantastic feedback on the Pineapple Crisp. I am delighted to hear that you enjoyed it. 🙂
Cait
If using frozen pineapple, should we bother to thaw it first?
Alexandra
Hi Cait! No need to thaw the fruit first 🙂
Just make sure it isn’t too icy (ie: has been in the freezer too long and ice has built up on the fruit!) – that will add too much moisture to the dish.
But otherwise, straight from frozen will be fine!
P lynch
Has anyone tried adding coconut to the crumble part of this?
Alexandra
Hello 🙂 Yes, a few readers have tried this – a delicious addition.
I haven’t tried it yet, so I can’t advise an amount, but I’ll be adding that next time I make it.
Enjoy! Alex 🙂
Michellebeth
This is a great way to use fresh pineapple, which often sells very cheaply in my supermarket. The 3 cups needed is almost a whole pineapple. The topping makes a nice basic crumble. I bet it would also work well with other fruits. This was tasty, buttery and crumbly and very easy to put together. I used a 1 1/2-quart ceramic souffle dish for baking and served it warm with vanilla ice cream. Yum.
Alexandra
Thanks for your comment!
I am so pleased you enjoyed the recipe 🙂
Pam Myers
I want to make this to take to a friend. Will this do ok in an aluminum pan?
Alexandra
Hi Pam, unfortunately, aluminium is not suitable for acidic foods which may react with the pan, causing the fruit to discolour and take on a metallic flavour. You will need to use glass, ceramic or enamelled pans. I hope you enjoy the Pineapple Crisp. 🙂
Cc
Perfect
Alexandra
Hi Cc, I am so pleased that you enjoyed the Pineapple Crisp and appreciate that you let me know. 🙂
Patrycja Debinska
I never give any comments under recipes, and I have to admit I was looking for the recipe for the pineapple crumple all day! And then I found this website, I was unsure if it will taste good, but I give a try. And I am sooo happy with this recipe, it is delicious.
I give this rate and comment for the people which are looking for the good pineapple crumple, because this is the right page.
I hope that my comment was helpful
Alexandra
Hello Patrycja, thank you so much for your lovely comments on our Pineapple Crisp. I am so pleased that you enjoyed it and I do appreciate that you took the time to let me know. Kind regards, Alex. 🙂
Cherie
I have made this 3 times now in the last 2 months. We absolutely love it with or without whipped topping. Always made with a fresh pineapple! Great recipe!
Alexandra
Hi Cherie, I am delighted to hear how much you enjoy the Pineapple Crisp. Thank you for taking the time to let me know. 🙂
Lisa
Easy and tasty recipe, I used part of a large fresh pineapple. I used a 1.5 Qt baking dish and cut the butter down to 1/4 cup.
It’s a nice way to cook fresh pineapple into a dessert.
Alexandra
Thank you for sharing, Lisa!
Oscar
This was delicious! My family loved it. Definitely going to be on rotation in my house.
Alexandra
That is great to hear, Oscar – thank you!
Addie
Summer dessert dream come true! This pineapple dish was so yummy!
Alexandra
I am thrilled to hear that, Addie – thank you so much for sharing. Kind regards, Alex
Kyleigh
I’ve never had a pineapple crisp before and this was just delicious!!
Alexandra
That is great to hear, Kyleigh – thank you.
Ana*
I made this tonight, and it beat out the other pineapple dessert I made alongside it. I think this recipe is just okay. It’s a basic recipe in a pinch, but it’s nothing spectacular. When I think of “pineapple dessert” this recipe definitely is not it. Maybe I just don’t like crisps? There was nothing crispy in the crumble topping. What I did like about it is that it was not overly sweet, and you still got the tanginess from the pineapple. Overall, a solid basic recipe. But I would rather try to find a different pineapple recipe instead of remaking this one again.
Alexandra
Hello Ana, thank you for sharing your feedback. Kind regards, Alex.
Sandy
Made this last night… I’ve never made a crisp before. My topping was not crumbly though, more like a sticky paste. I don’t know what I did wrong there, but it tasted good. Wanted to use up the pineapple before it went bad and this was a great way to do it. I’ll definitely try it again.
Alexandra
Hi Sandy!
I am glad you enjoyed this!
So a couple of things that could have caused this –
Did you use cold butter? That is necessary for a crumbly texture. The topping should definitely not be paste-like, so that would be my guess 🙂
Otherwise, it may have been overworked or perhaps a little too much butter was used.
If your butter is too warm next time, just put the crumble back in the fridge to chill a little before baking.
Hope that helps for next time!
Kind regards, Alex
Rita
Quick, easy and delicious. I had cut up a pineapple and decided it was really ripe and would not last long and found this recipe. I too added coconut to the crisp. I liked that this recipe was not too sweet, perfect really. I plan to make this again. Thank you Alex.
Alexandra
Thank you, Rita!
I really appreciate you taking the time to let me know 🙂
Jacquie
I’ve always been a fan of berry crisps but this recipe is my new favorite. It’s easy to make and simply delicious. I tweaked it a bit by putting coconut and crushed walnuts in the topping and it’s sooooo delicious.
Alexandra
Hi Jacquie!
That is great! And I love the tweaks you have made to the recipe – it sounds amazing!
Esther
My grandson loves pineapple so I decided to make this crisp since the weather has been cooler here. He loved it and said it’s now his favorite pineapple dessert! Thanks for such a quick and easy recipe! I’ll be making this again for the holidays!
Alexandra
Hi Esther, I am delighted that you and your grandson have been enjoying our Pineapple Crisp; it really is a delicious recipe. Thank you for letting me know. 🙂
Kathy @ Beyond the Chicken Coop
I love fruit crisps! They make such a lovely dessert. I can’t wait to try this pineapple version!
Alexandra
Crisps are a delicious dessert Kathy. I look forward to hearing how you enjoy this one with pineapple. 🙂