Reviewed: Nov. 18, 2009

I had some fresh pineapple I needed to use up and of course what better way than to add sugar, butter and other naughty things to fatten it up. I've never used pineapple in a crisp before and this was delicious. The filling complements the pineapple perfectly and the crumb topping is not too heavy. There was enough juice from the fresh pineapple to make the filling work but you could probably use pineapple juice if you want to use fresh. I substituted some of the brown sugar with white sugar to make it a bit lighter and I didn't have enough coconut so I added some oats. I doubled the recipe and put it a 9 x 13 glass baking dish. It baked for 30 minutes and was just beautiful. If you want to try a different take on crisp, try this recipe out. You won't be disappointed.

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Amie

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Reviewed: Nov. 12, 2009

I made this last night and it was wonderful.It came out perfectly.I made it with a 20 oz. can of pineapple and I didn't add the bananas as some suggested,but the coconut was just right.I loved the crunchy crust.Yum!.I have finally found the perfect pineapple crisp recipe I have been searching for. Thanks!!!!

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LoraH

Cooking Level: Expert

Living In: Asheboro, North Carolina, USA

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Reviewed: Jun. 14, 2009

This was so good! The only thing I did was to use a 20 oz. can of crushed pineapple (I also added a small amount of fresh pineapple that I had leftover) I don't think the 8oz can would have been enough and was probably the reason other reviewer were saying not to use all the cornstarch. Serve warm with some vanilla ice cream...YUM!

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CooksInIndiana

Cooking Level: Expert

Home Town: Linton, Indiana, USA

Living In: Greenwood, Indiana, USA

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Reviewed: Jun. 1, 2009

This was really good and my company loved it! I also put banana's in the bottom. Because I had a 19oz can of pineapple I made 2 crisps and put one in the freezer for another time! It's a perfect dessert for the summer time.

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Quilting Crazy

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Reviewed: May 31, 2009

I really liked this! I made it exactly as written. I don't think I would want the bananas as many people have mentioned, but that's me. One thing I would add would be possibly a 1/4 cup of chopped pecans or walnuts to the filling just to give it some crunch...but again, that's me. I'm going to give that a try next time. Thanks for a great recipe.

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Jackie C

Cooking Level: Expert

Home Town: Claridge, Pennsylvania, USA

Living In: Winter Park, Florida, USA

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Reviewed: Jan. 9, 2009

This was great - 25 min in a preheated 350 with 9" square pan is enough baking time because the top is not supposed to get brown. Made both ways - with banana slices and without - tastes better WITHOUT! It also looks better without the bananas. (Only suggestion is that you should start with 1 T of cornstarch because you can always add more if you need. I only used 1T total because I cooked the wet ingredients in a non-stick frying pan which tends to evaporate liquid more quickly than a pot. Very quick recipe to put together. P.S. someone mentioned "pina colada" taste, but IMHO, I think it tastes more like the crusty topping of a pineapple upside-down cake. Delish.

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ritajennings

Cooking Level: Intermediate

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Reviewed: Sep. 22, 2008

I only had a 20 0z. can of crushed pineapple, and didn't know what I would do with the remainder, so decided to double the recipe, put into a 9x13 pan, and use the whole can of pineapple. I also did use 2 bananas, and cut them thinly, and put on top of the bottom crust. Very yummy if you love a pina colada flavor!

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BOBOBEARZOE

Cooking Level: Expert

Living In: Aberdeen, South Dakota, USA

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Reviewed: Aug. 5, 2008

Made this ahead of time and froze for a girlfriend who was having a baby, she and her family called to say "they loved it"!!

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CHRIS4FOOD

Cooking Level: Intermediate

Living In: Sarasota, Florida, USA

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Reviewed: Jul. 8, 2008

I was really excited to find this recipe because I love pineapple, but it didn't work. The only change I made was to reduce the sugar a tiny bit, but I felt there was too much cornstarch in the filling. It turned out too thick, and really not as pineapple-y tasting as I had anticipated. I think a banana pineapple crisp, as others have suggested, would be good so maybe I'll make some modifications and try again. I wouldn't make it again as written.

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jrbaker

Cooking Level: Expert

Living In: Charlotte, North Carolina, USA

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Reviewed: Jun. 26, 2008

This recipe was the best crisp recipe i ever tried. I had sweetened coconut flakes, and pineapples so i tried this recipe. Wow! was it good. I did use bananas to cover the 2nd layer, under some of the coconut flour mixture. I had whole pineapples, so i diced them up. Bake it for 22 minutes, for the coconuts to turn brown. Cooled, and eat. Delicious

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CookWilliam

Cooking Level: Intermediate

Home Town: San Francisco, California, USA

Living In: Millbrae, California, USA

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Reviewed: Jun. 19, 2008

I couldn't wait to try this recipe. It sounded to scrumptous and that it was. I added a layer of sliced bananas on the crust before pouring the pineapple mixture on as suggested by another reviewer. The bananas take some of the sweetness out and was an awesome addition. I topped each serving with a scoop of vanilla ice cream. Wow I am definitely making this again. This is one of those recipies you take to functions to impress.

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NEDJOBEAN

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Reviewed: May 16, 2008

Yummy! Very sweet so beware. Great with a dollop of Cool Whip.

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Tricia Jaeger

Cooking Level: Intermediate

Home Town: Kenosha, Wisconsin, USA

Living In: San Diego, California, USA

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Reviewed: Oct. 3, 2007

I have a hard time leaving well enough alone -- following a recipe as it's written. However, I did this time and was very pleased with the results! Quite tasty. I really like the crust on the bottom and top. Of course, next time tho, I may have to experiment and subst. some oatmeal for part of the flour. I was thinking too, it might be good to add some sliced bananas between the pineapple mix and the top crust and maybe call it a Pina colada crisp.

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