Fresh Pineapple Crisp

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!

Course Dessert

Cuisine British

Prep Time 15 minutes

Cook Time 45 minutes

Total Time 1 hour

Servings people

Calories 315kcal

Author Alexandra

Ingredients

For the Fruit Base:

3 cups fresh pineapple chunks (about 1 pineapple) See Note 1
1 tbsp cornflour/corn starch See Note 2 and 3
3 tbsp brown sugar See Note 3

For the Crisp Topping:

1/3 cup (50 g) all-purpose/plain flour See Note 4
3/4 cup (60 g) rolled oats See Note 5
1/3 cup (70 g) brown sugar
1/2 cup (125 g) unsalted butter, cold See Note 6

Instructions

Preheat your oven to 175 Degrees C (350 F).
Grease your baking dish with a little butter, or oil spray. You'll need a ceramic or glass dish that is about 2.3 litres (2.5 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.
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, 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 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.

Notes

Fresh Pineapple is our preference, but if you are unable to source it, you can certainly use frozen or canned.
If making this dish gluten-free, be sure your corn flour is also gluten-free (sometimes, "cornflour" has been produced from wheat).
In Australia, the tablespoon is 20 ml or 4 teaspoons. In many other countries, the tablespoon is 15 ml or 3 teaspoons. You may have to adjust your measurements accordingly.
Use a gluten-free all-purpose/plain flour if you require. (This has been tested, and works perfectly)
Use gluten-free oats if required.
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.
For the most accurate measurements when baking, we suggest you weigh your ingredients.
When measuring flour, use the spoon and level method. Firmly compacting the flour by scooping the cup into it can cause your measurements to be inaccurate.
The serving size and nutritional information is based on six portions. This does not include what you may be serving the dish with, such as cream or ice cream.

Nutrition