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 crumb topping. This is a super easy dessert to put together, with the most scrumptious results! Enjoy it with a scoop of Vanilla Ice Cream; the juxtaposition of hot and cold is irresistible.
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.
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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.